Do you Love chicken and dumplings but don’t have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!
FOR THE DUMPLINGS:
- 1 large or 2 medium boneless chicken breasts
- 6 cups chicken broth
- 2 stalks of celery, broken in half
- 1/2 onion (chunk)
- salt & pepper to taste
FOR THE DUMPLINGS:
- 3 cups all-purpose flour
- 1 Tbs baking powder
- 1 1/4 tsp salt
- 1 cup + 2 Tbs milk
- Cut each chicken breast in half and place pieces in insert pot of Instant Pot.
- Add chicken broth, celery, and onion.
- Place lid onto Instant Pot and set vent to the sealed position.
- Use the manual setting to select a 3 minute cook time at high pressure.
- While chicken is cooking, prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.
- Turn onto a floured surface and roll to about 1/4 inch thickness (dough will be shaggy).
- Use a pizza cutter to cut into strips about 1-2 inch strips or squares.
- After the cook time has finished, perform a quick pressure release.
- Once pressure has released and valve has dropped, carefully remove lid. Remove and discard chunks of onion and celery. Remove chicken to a plate.
- Add dough strips to hot broth and stir well.
- Use the Saute function to simmer the broth and dumplings. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
- (Broth will continue to thicken more as it cools, but you are welcome to add a slurry of cornstarch and water to thicken it even more if desired).
- While the dumplings are cooking, shred the chicken and return it to the insert pot, stirring to combine.
- Add salt and pepper to taste. Enjoy!
- I use boneless, skinless chicken breasts, but you are welcome to use leftover turkey or rotisserie chicken if you prefer.
- Feel free to add some veggies to round it out a bit. Peas, carrots, chopped celery, etc. would all make tasty additions.
- You can freeze leftovers to be reheated later. Whether your leftovers are frozen or refrigerated, you may need to add a little bit of water when reheating, especially if you used a cornstarch slurry for thickening.
- The broth will thicken more as it cools, but if you want to speed up the process, add a cornstarch slurry at the end and simmer until thickened to your desired consistency.