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Instant Pot Chicken and Dumplings

4.78 from 22 votes
chicken and dumplings in bowl overhead
Comfort abounds in this Instant Pot Chicken and Dumplings dish! Moist, tender chicken cooks up in a buttery sauce with carrots, onion, chicken broth, Italian seasoning, and more. Add buttery, chewy, cheesy dumplings and you'll be smitten with this dish for life!
Prep Time: 15 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 35 minutes
Servings:6 servings

Ingredients

  • 2 large, boneless skinless chicken breasts
  • 1 tablespoon oil
  • 2 tablespoons butter
  • 2 carrots, chopped
  • 1 white or yellow onion, diced
  • 3 teaspoons minced garlic
  • ¼ cup flour
  • 1 teaspoon dried Italian blend seasoning, OR Herbs de Provence
  • 4 cups chicken broth
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups heavy cream , or half n half, see note

for the dumplings

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup freshly grated sharp cheddar cheese, optional (but highly recommended)
  • 4 tablespoons butter, melted
  • 1 cup cold heavy cream

Instructions

  • Set pressure cooker to SAUTE. Drizzle with 1 tablespoon oil. Brown chicken breasts on 1-2 minutes on each side. Transfer to a plate and set aside.
  • Add 2 tablespoons butter to the pot. Stir in carrots, onions, and garlic for 1 minute til fragrant.
  • Sprinkle in flour, stir 2 minutes til foamy and white streaks are completely gone. Gradually add chicken broth, italian seasonings, stirring constantly until completely incorporated.
  • Return chicken to the pot and add salt and pepper. Cover, lock lid into place, and turn vent to SEALED position.
  • Set to PRESSURE COOK or MANUAL for 5 minutes. (It will take several minutes for the pot to come to pressure and begin counting down from five minutes, meanwhile prepare the dumplings)
  • Prepare the dumplings by combining flour, baking powder, salt, and cheese in a large bowl and stir til combined. Gradually stir in the heavy cream and butter until a soft dough forms.
  • When pressure cooking time is complete, quick release (immediately turn the vent valve to VENT and remove the lid once the float valve drops). Remove chicken and shred into chunks with two forks (don't shred too finely) and return to pot. Stir in heavy cream.
  • Roll 2-3 tablespoons of the dumpling dough loosely in your hands and drop into the pot. Repeat with remaining dough, being sure to drop each dumpling into its own space and not on top of another dumpling.
  • Cover and lock lid, turn valve to SEALED and set to PRESSURE COOK or MANUAL for 5 minutes (again). Once time is complete, quick release again and remove the lid when the float valve drops.
  • Garnish with cracked black pepper and fresh parsley if desired and serve.

Notes

Heavy cream will result in a richer, creamier flavor and thicker consistency. 
Optional add-ins:
  • 2 stalks celery, chopped (add into the recipe with the carrots and onions)
  • 1/2 cup frozen peas (stir into the pot with the heavy cream)
 

Nutrition

Calories: 804 kcal, Carbohydrates: 45 g, Protein: 26 g, Fat: 58 g, Saturated Fat: 31 g, Trans Fat: 1 g, Cholesterol: 217 mg, Sodium: 1832 mg, Potassium: 658 mg, Fiber: 2 g, Sugar: 2 g, Vitamin A: 5562 IU, Vitamin C: 16 mg, Calcium: 272 mg, Iron: 3 mg
Course: Main Course
Cuisine: American
Author: Tiffany