Chicken and Cheddar Dumplings (Instant Precision Dutch Oven)

Light, fluffy, and cheesy dumplings are the perfect match in this Chicken & Cheddar Dumplings recipe, and you can make it 1-pot style in your Instant Precision Dutch Oven. Loaded with flavor, veggies, and a delish sauce, this recipe is a keeper!

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Chicken and dumplings is comfort food 101, but I’ve jazzed up this old-time classic with a few other layers of flavors, and I’ve turned ho-hum dumplings into show-stopping dumplings that everyone will want more of!

What You Need to Make Chicken and Cheddar Dumplings in the Instant Precision Dutch Oven

• Instant Precision Dutch Oven aka Instant Pot Dutch Oven
• Olive oil – Use for sautéing the vegetables and chicken; a neutral oil like canola works if needed.
• Chicken breast – Boneless and skinless works well; cut it into bite-sized pieces so it cooks evenly.
• Butter – I cook with salted butter, but unsalted works if you want tighter control over the seasoning.
• Carrots – Dice them small so they cook through at the same rate as the celery and onion.
• Celery – Adds classic flavor to the base of the stew; dice it about these same size as the carrots. Did you know you can cook with the leaves and all? Add them; they add so much flavor!
• Onion – Yellow onions are my go-to, but white onions will also work.
• Garlic – Fresh is best; skip jarlic for the brightest flavor.
• Dried thyme – A little goes a long way; it adds a warm, savory note to the broth.
• Dried chervil or marjoram – Either works here; both add a gentle herbal flavor without overpowering the dish.
• Bay leaves
• White wine – I like using a dry white wine for depth, but you can substitute extra chicken broth.
• All purpose flour – Helps thicken the broth into a creamy stew base.
• Chicken broth – Look for low- or no-sodium broth so you can control the seasoning.
• Heavy cream or milk – Heavy cream makes the dish richer; milk keeps it a bit lighter.
• Salt and pepper – Season to taste.

To make the dumplings in this Dutch oven chicken and dumplings recipe, you’ll need:

• All purpose flour – Regular all-purpose flour works best for tender dumplings.
• Butter – Cold butter helps create light, fluffy dumplings.
• Cheddar – I prefer sharp cheddar for the flavor punch, but mild cheddar works too. Use your rotary grater to make quick work of a block of cheese.
• Milk or cream – Cream makes richer dumplings, but milk works perfectly well.
• Chives – Fresh chives add a mild onion flavor and a bit of color.
• Salt – I cook with kosher salt.

What is an Instant Precision Dutch Oven?

By the makers of Instant Pot, this is a temperature and time-controlled Dutch oven that goes from countertop to table. Replacing the need for the stovetop and oven with one affordable appliance, 1-pot cooking just got even better! Here’s my full review.

How To Make Chicken & Dumplings in an Instant Pot Dutch Oven

For a full list of ingredients and instructions, please scroll down to the recipe card.

Set the Instant Precision Dutch Oven to Sauté for 20 minutes.

Add the oil and, when it is shimmering but not smoking, add the seasoned chicken and brown it. Work in two batches so the chicken browns instead of steaming.

Flip the chicken after about 2 to 3 minutes and brown the other side. Set the chicken aside and repeat with the second batch.

Add the butter to the Dutch oven, then add the carrots, celery, onions, and garlic. Continue to sauté for 5 to 6 minutes, or until the onion is softened but not browned. A silicone spatula works well here for scraping up the flavorful bits from the bottom.

Add the dried thyme, chervil or marjoram, and bay leaves along with the white wine and continue cooking until most of the wine has evaporated.

Turn the Instant Precision Dutch Oven off and add the flour, stirring it in well so it coats the vegetables.

Add about one third of the chicken broth and mix well to disperse the flour. Then add the remaining broth and stir until smooth.

Return the chicken to the pot and set the cooker to Manual Mode 2 at 300 F for 15 minutes. Put the lid on and let it cook.

Meanwhile, make the dumplings by mixing the butter with the flour. Use your fingers to blend it together until the mixture looks shaggy and grainy.

Add the chives, salt, and cheese and mix well with a fork. Then add the milk or cream and stir with the fork until combined. Add 1 tablespoon of milk at a time until the flour is just barely absorbed.

When the cooking time is finished, remove the lid and add large spoonfuls of the dumpling batter, about 1/4 cup each, on top of the chicken mixture. You should have about six dumplings. A large cookie scoop can make portioning the dumplings easier.

Put the lid back on and set the cooker to Manual Mode 2 at 340 F for 10 minutes.

When the time is up, remove the dumplings, stir the cream into the chicken mixture, and season with salt and pepper.

Serve warm and enjoy.

Chef Jenn’s Tips to Make Chicken and Cheddar Dumplings

• When browning the chicken, work in batches so it browns instead of steams. Keep the IP on sear for the highest heat when making this Dutch oven chicken and dumplings recipe.
• Dice the veggies all about the same size so they cook evenly.
• Want more veg? Add 1 cup frozen peas and 1 cup frozen corn when you add the dumplings.
• Don’t overmix the dumpling dough or they could get tough. Just mix only enough to incorporate all the flour.
• Sharp cheddar works best in these dumplings.

What To Serve With Chicken and Cheddar Dumplings

This is a hearty one-dish chicken and dumplings Instant Pot meal, but if you find you want more veggies with it, serve it with some plain steamed and buttered veg, or just serve a nice salad along with it. A good piece of crusty bread to soak up all that sauce is also a great idea! And for dessert, try these Chocolate Peanut dried cranberry clusters!

Frequently Asked Questions