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Chicken and Cheddar Dumplings (Instant Precision Dutch Oven)

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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!

chicken and cheddar dumplings

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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
  • Chicken breast – boneless and skinless works well
  • Butter
  • Carrots
  • Celery
  • Onion
  • Garlic
  • Dried thyme
  • Dried chervil or marjoram
  • White wine
  • All purpose flour
  • Chicken broth
  • Heavy cream or milk
  • Salt and pepper

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

  • All purpose flour
  • Butter
  • Cheddar
  • Milk or cream
  • Chives
  • 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.

chicken and cheddar dumplings in an instant pot dutch oven

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.

  1. Set the Instant Precision Dutch Oven to saute, 20 minutes.
  2. Add the oil and when the oil is shimmering but not smoking, add the seasoned chicken and brown it. Work in two batches so you don’t steam it.
  3. Flip the chicken over after about 2-3 minutes and brown the other side. Set the chicken aside and repeat with the second batch of chicken.
  4. Add the butter to the IP Dutch Oven and then add the carrots, celery, onions, and garlic. Continue to saute for 5-6 minutes or until the onion is softened but not browned.
  5. Add the white wine and continue to cook until most of the wine has evaporated.
  6. Turn the IP off and add the flour, mixing it in well.
  7. Add about 1/3 of the chicken broth, mixing well to disperse the flour. Add the remaining chicken broth and mix well.
  8. Add the chicken to the IP and set it to Manual Mode 2, 300-F for 15 minutes. Put the lid on and watch it do its magic.
  9. Meanwhile, make the dumplings by mixing the butter with the flour. Use your fingers to blend it in well. The flour mixture should be shaggy and grainy.
  10. Add the chives, salt and cheese and mix well with a fork. Then, add the milk or cream. Mix well with the fork utnil it is all combined. Add 1 tablespoon milk at a time until the flour is just barely all absorbed.
  11. When the time is up on the IP, remove the lid and add large spoonfuls (about 1/4 cup) of dumpling batter to the top of the chicken mixture. You should get about 6 dumplings.
  12. Put the lid back on and set it to Manual Mode 2, 340-F for 10 minutes.
  13. When the time is up remove the dumplings, add the cream to the chicken mixture, and season with salt and pepper.
  14. Serve 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.
chicken and cheddar dumplings in black serving dishes

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!

Frequently Asked Questions

Is this an easy Instant Pot chicken and dumplings recipe?

Yes, it is easy! The chicken and sauce is pretty straightforward, and while there is some chopping, there isn’t that much chopping. And the Instant Precision Dutch Oven makes making this dish so easy!

Can I make chicken and dumplings with Bisquick?

Yes, you can, but I have not tested them with this recipe. They should be just fine, just be sure to read the instructions on the box. Add some chives and cheese to the batter to jazz them up!

How long does it take to make chicken and dumplings in the Instant Precision Dutch Oven?

From start to finish, you can have this dish on the table in about an hour.

Can I freeze this easy Chicken & Dumplings recipe?

Yes, you can! Simply chill it thoroughly and then freeze portions of it in air-tight containers for up to 3 months. Let the leftovers thaw in the fridge and then warm them in the oven or the microwave.

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Step By Step Process

chicken and cheddar dumplings in black serving dishes
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Chicken and Cheddar Dumplings (Instant Precision Dutch Oven)

Thick, creamy, chunky and topped with fluffy dumplings, this Chicken and Cheddar Dumplings recipe is so good and it's an easy fix in your IP Dutch Oven!
Course Main Course
Cuisine American
Keyword chicken, chicken & dumplings, chicken and cheddar dumplings, chicken and dumplings, instant pot, instant precision dutch oven, IP dutch oven
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 611kcal

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless and skinless chicken breast cut into 1-inch cubes and seasoned with 1/2 teaspooon salt and 1/2 teaspoon pepper
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 cloves garlic minced
  • 1/4 cup white wine
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/3 cups all purpose flour mixed with 1/3 cup water
  • 3 cups low or no sodium chicken broth
  • 1/2 cup heavy cream or milk

For the dumplings:

  • 1.5 cups all purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons salted butter
  • 3/4 cup shredded cheddar cheese
  • 1.5 teaspoons dried chives
  • 2/3 cup milk

Instructions

  • Set the Instant Precision Dutch Oven to saute, 20 minutes.
  • Add the oil and when the oil is shimmering but not smoking, add the seasoned chicken and brown it. Work in two batches so you don't steam it.
  • Flip the chicken over after about 2-3 minutes and brown the other side. Set the chicken aside and repeat with the second batch of chicken.
  • Add the butter to the IP Dutch Oven and then add the carrots, celery, onions, and garlic. Continue to saute for 5-6 minutes or until the onion is softened but not browned.
  • Add the white wine and continue to cook until most of the wine has evaporated.
  • Turn the IP off and add the flour, mixing it in well.
  • Add about 1/3 of the chicken broth, mixing well to disperse the flour. Add the remaining chicken broth and mix well.
  • Add the chicken to the IP and set it to Manual Mode 2, 300-F for 15 minutes. Put the lid on and watch it do its magic.

To make the dumplings:

  • Meanwhile, make the dumplings by mixing the butter with the flour. Use your fingers to blend it in well. The flour mixture should be shaggy and grainy.
  • Add the chives, salt and cheese and mix well with a fork. Then, add the milk or cream. Mix well with the fork utnil it is all combined. Add an additional 1 tablespoon of milk at a time until the flour is just barely all absorbed.
  • When the time is up on the IP, remove the lid and add large spoonfuls (about 1/4 cup) of dumpling batter to the top of the chicken mixture. You should get about 6 dumplings.
  • Put the lid back on and set it to Manual Mode 2, 340-F for 10 minutes.
  • When the time is up remove the dumplings, add the cream to the chicken mixture, and season with salt and pepper.
  • Serve and enjoy!

Notes

Chef Jenn’s Tips

  • 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.

Nutrition

Serving: 1.5cups | Calories: 611kcal | Carbohydrates: 42g | Protein: 45g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 621mg | Potassium: 1079mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8822IU | Vitamin C: 16mg | Calcium: 213mg | Iron: 3mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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