Step 1

Add the dry ingredients: flour, baking powder, and salt in a medium-sized bowl.

Step 2

Then stir in the milk and vegetable oil until thoroughly combined.

Step 3

Set aside this flour mixture to make the dumplings later.

Step 4

Open the Instant Pot lid and turn it on to the sauté setting.

Step 5

With the lid off, allow the sauté to heat up, and after a minute, add the vegetable oil.

Step 6

Then add the carrots, onion, and celery.

Step 7

Sauté for 2-3 minutes so that the onion and celery soften.

Step 8

Add the garlic, chicken bouillon, thyme, salt, and pepper and cook for an additional minute.

Step 9

Stir in the broth, then the cooked chicken, and turn off the Instant Pot.

Step 10

Pinch off the dough and form 1-2″ course dumpling-shaped balls by quickly rolling the dough with your hands. The dumplings will increase in size as they cook.

Step 11

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 3 minutes.

Step 12

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

Step 13

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 14

Then stir in the heavy whipping cream.

Step 15

Optionally, garnish with fresh chopped parsley.

Step 16

Serve Black folks’ Southern chicken and dumplings right away, and enjoy!