Easy Instant Pot Chicken and Dumplings are a thick, creamy bowl of comfort made in the pressure cooker or crockpot. This homemade recipe is easily adaptable to make the best gluten-free dumplings as well!
Press SAUTE function and melt butter in pressure cooker. Add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until veggies are crisp tender. Add garlic and sauté 1 minute longer. Press CANCEL.
Add chicken, chicken broth, thyme, onion powder, garlic powder, salt, and pepper to pot. Close lid and make sure valve is sealed. Cook on HIGH pressure for 15 minutes.
Quick release pressure and remove chicken to shred into large pieces. Add shredded chicken and peas to the pot and press SAUTE to simmer.
Whisk together heavy cream with cornstarch and stir into simmering liquid. Cook and stir for 1 minute, or until slightly thickened.
For dumplings, whisk together flour, baking powder, salt, and pepper. Add melted and cooled butter and milk to flour mixture. Stir to combine. The dough will be very thick.
Use a large spoon to scoop up a dumpling ball (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid. Repeat until all the dough has been used.
Let the dumplings simmer for 5-12 minutes, depending on the size of the dough ball. Stir gently occasionally. Insert a toothpick into the center of the dumpling to make sure the dough isn't wet and it is cooked through. Stir in parsley and serve immediately.
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Notes
Tips and Modifications
Instead of heavy cream use half and half, whole milk, or 2% milk to reduce calories.
For dairy free chicken and dumplings substitute dairy free milk of choice in homemade dumplings and in chicken soup.
An easy trick for scooping dumplings out uniformly and easily is to use a medium to large cookie scoop.
Using Canned Biscuits - Separate biscuits from two 7.5 ounce refrigerated canned biscuits containers. Cut each biscuit dough circle into 4 wedges. Drop into hot chicken soup, simmering for 8-9 minutes.
Slow Cooker directions:
Lay chopped carrots, celery, onions, and garlic at the bottom of the crockpot. Chop butter and sprinkle on top.
Place chicken on top of veggies. Pour in broth and sprinkle with seasonings.
Cook on HIGH for 4 hours or LOW 8 hours.
Whisk together heavy cream with cornstarch and stir into chicken broth.
Mix together dumpling dough ingredients.
Scrape spoonfuls of dumplings into slow cooker. Cover and cook on HIGH for 30 minutes, or until dough is cooked through.
Reheating:
The key is low and slow when reheating! I like to use the stovetop to control the heat and stir frequently. If you find the sauce has thickened too much, add an additional splash of milk. The microwave may also be used, but cook at 50% power. Start with 2 minutes, stir, and add more time at 50% power. Finish the last 30 seconds to 1 minute on full power to heat through.