Love Instant Pot chicken recipes as much as I do? Try these fan-favorite dishes: Instant Pot Chicken and Wild Rice Soup, Instant Pot Chicken Breast and Rice, and Instant Pot Chicken Tikka Masala. Just looking at these photos as I write this pretty much has solidified what we are having for dinner again this weekend. I mean, look at those dumplings! Look at that beautiful chicken and broth and the carrots — don’t they just jump out at you and beg to be eaten? The photos don’t even do this dish enough justice. So easy. So yummy. So filling. So warming. It’s like a hug in a bowl, and I think everyone needs a big hug right now, no matter which way you have to go about getting it. Also, no Instant Pot? No problem, I’ll tell you how to get the same results with a slow cooker, as well as other ways to customize this dish. Serve alongside a simple salad or with some fresh-baked (or store-bought, no judgement here) rolls. (If you’re feeling to make some yourself, try my Potato Rolls.) Because, carbs rule and yes, I do sometimes I do dip my rolls right into the dumplings. I mean…sometimes you just gotta do what’s right by the meal, you know?
Here’s How you Make it
Get out my favorite kitchen appliance — the Instant Pot — and let’s get cooking! 3. Return chicken to the pot and add salt and pepper. Cover, lock the lid into place, and turn the vent to the “sealed” position. Change the setting to “pressure cook” or “manual” and time for 5 minutes. 4. While the Instant Pot comes up to temperature, start making the dumplings. Combine the flour, baking powder, salt, and cheese in a large bowl and stir till combined. Then, gradually stir in the heavy cream until you are left with a soft dough. 5. When the Instant Pot is done cooking the chicken and broth, do a quick release and take the chicken back out and shred into larger pieces. Put the shredded chicken back in the pot and stir in the additional heavy cream. 6. Next, roll 2-3 tablespoons of the dumpling dough loosely in your hands and drop each piece gently into the pot until you’ve used up all the dough. Give all the dumplings their own space (don’t pile them up). 7. Put the lid back on, seal, and set the timer for another 5 minutes. When that’s done, do another quick release and take the lid off when the pressure is done dropping. 8. Ta da! Add some cracked black pepper and fresh parsley if you like, and serve!
Slow Cooker Directions
No Instant Pot? No worries. You can also make chicken and dumplings in a slow cooker. Simply complete steps 1-3 in a skillet on your stove. Then, when you get to step 4, add the ingredients to your slow cooker on low for about 4-6 hours. When you make the dumplings, make them on the stovetop, dropping the dough into a pot of salted boiling water. Remove them when they float to the top and add them to the slow cooker. Give your slow cooker another 20-30 minutes or so for the dumplings to soak up the chicken both flavor and serve as desired.
Expert Tips and Customizations
There are a couple ways I like to change up this homemade chicken and dumplings recipe now and then.
You can use heavy cream or half-and-half, but heavy cream will result in a richer, creamier flavor and thicker consistency, which I prefer. But use what you have. For a more chicken soup-y feel, add 2 stalks of chopped celery into the recipe with the carrots and onions. You can also add a 1/2 cup frozen peas, stirring into the pot when you add the heavy cream. Change up the cheese included in the dumplings to whatever you have on hand, or leave it out all together.
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Did you make this Instant Pot Chicken and Dumplings recipe? YAY! Please rate the recipe below!
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