Go Back

Instant Pot Creamy Chicken and Dumplings

Easy 30 minute Chicken and Dumplings made in your pressure cooker.
Prep Time 10 minutes
Cook Time 7 minutes
Dumpling Cooking Time 8 minutes
Total Time 25 minutes

Equipment

  • pressure cooker

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp butter
  • ¾ cup onion chopped, I like to use the frozen chopped onions
  • 1 tbsp garlic minced
  • 2 large chicken breast cut into bite-sized pieces
  • 1 tbsp Italian seasoning
  • 2 tsp salt
  • 1 tsp pepper
  • 1 ½ cup diced potatoes I like to use the frozen ones
  • 4 cups chicken broth
  • 1 pint heavy cream 

Dumplings

  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp Italian seasoning
  • ¾ cup milk
  • 4 tbsp butter melted

Instructions

  • Turn the pressure cooker onto saute. Once hot, 1-2 minutes, add the butter and olive oil.
    Olive oil and butter in a instant pot.
  • Once melted, add the chopped onions. Stir frequently for 1-2 minutes until they have softened.
    Sautéing onions in an instant pot.
  • Add the minced garlic. Stir and cook for about 2 minutes.
    Add the chopped garlic.
  • Add cut-up chicken breasts. Sprinkle the Italian seasoning, salt, and pepper on top. Let the chicken cook for about 2 minutes. Stir and let the other side of the chicken cook for about 2 minutes.
  • Add the potato chunks. Stir. Add flour and stir. Add the chicken broth.
    Add frozen potatoes for the Chicken and Dumplings.
  • Turn off the pressure cooker. Place the lid on, making sure it's secure and make sure the valve is sealed. Turn the pressure cooker on to either soup or manual and set the timer for 7 minutes.

Dumplings

  • In a bowl add the flour, baking powder, pepper, salt, and Italian seasonings. Mix together. Make a well in the center of the bowl.
  • Add the whole milk and melted butter. Gently combine. The dough should be damp. If it's dry, add another teaspoon of milk and stir again. Repeat until the dough is just damp.

Chicken and Dumplings

  • Once the timer goes off, do a quick release. Make sure to do this safely. I recommend using the end of a wooden spoon and to let out a little pressure at a time. It will take about 1 minute to release all the pressure.
  • Turn off the pressure cooker and turn it back onto saute.
  • Add the heavy cream and stir.
    Add heavy cream to the instant pot.
  • Drop in the dumpling mix, using a tablespoon. Start at the outer edges and work your way in. Dunk each of the dumplings under the soup liquid to get them moist. Set a timer for 7 minutes.
  • Serve hot.

Notes

You can reheat the chicken and dumplings in the microwave. I fill a microwave safe bowl and cook on high for 60 seconds. Stir and heat again for 60 seconds. Check and see if it's warm enough. If not, heat for 30 seconds. Season again with a little salt and pepper.