Instant pot chicken and dumplings is the ultimate comfort food for anyone who is not feeling well. It’s also the perfect dish for when your asking what to make for dinner on a cold day.


Can I use canned biscuits for dumplings:
Can you freeze chicken and dumplings:
What to serve with chicken and dumplings:
Chicken and dumplings can be a meal in it of itself, but if you would like a side to go along with it I would suggest a simple salad like my copycat nuts about berry salad.
You can also serve this with some crusty bread or some soft pretzel rolls!
How to make chicken and dumplings:

Chicken and Dumplings
Comfort food at it's finest! Chicken and dumplings is the ultimate comfort food.
Ingredients
- 1 Tablespoon Avocado Oil
- 2 Cups Onion, Diced
- 3 Cups Celery, Diced
- 3 Cups Carrot, Diced
- 1 Cup Potato, Diced (optional)
- 4 Cups Rotisserie Chicken, Shredded
- 2 (32 OZ) Cartons Chicken Broth
- 1-2 Teaspoon Kosher Salt (depending on taste)
- 1/4 Teaspoon Black Pepper
Dumplings:
- 2 Cups All Purpose Flour
- 1 Cup Milk
- 1 Tablespoon Plus 1 Teaspoon Baking Powder
- 4 Tablespoons Butter (I love using a flavored garlic butter like Chef Shamy's Garlic Butter)
- 1 Cup Milk
- 1 Teaspoon Garlic Salt
Instructions
Instant Pot Directions:
- Turn the Instant pot on saute mode.
- Add the oil, onion, celery, carrot and potato and saute for 5 minutes.
- Add the chicken, chicken broth, salt and pepper and seal with the lid and move the valve to the sealing position.
- Turn on manual high pressure for 5 minutes.
- Manually release the pressure by turning the valve to venting.
To prepare the dumplings:
- Place the flour garlic salt and baking powder in a mixing bowl and add butter and milk.
- Stir together until the batter is sticky (if it is dry just add some more milk).
- Add the dumplings to the instant pot. I like to make medium size dumplings (a little larger than a golf ball size) but you can make them any size you would like. Make sure you add the dumplings into the liquid, try not to overlap or place on top of each other.
- Cover with the lid (do not seal) and cook for 5-7 minutes.
- Ladle the soup and dumplings into your serving bowls or into your plastic containers to deliver to someone in need.
Stovetop directions:
- Preheat a large stockpot or Dutch oven on medium high heat.
- Add oil, onion, celery, and carrot. Sauté for 5-7 minutes.
- Add the chicken, chicken broth, salt, and pepper and cover with a lid while you prepare the dumplings.
To prepare the dumplings:
- Place the flour garlic salt and baking powder in a mixing bowl and add butter and milk. Stir together until the batter is sticky (if it is dry just add some more milk).
- Bring the soup to a boil. Reduce to a simmer and begin to add dumplings. I like to make medium size dumplings (a little larger than a golf ball size) but you can make them any size you would like. Make sure you add the dumplings into the liquid, try not to overlap or place on top of each other.
- Cover and cook for 5-7 minutes.
- Ladle the soup and dumplings into your serving bowls or into your plastic containers to deliver to someone in need.
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