Love chicken and dumplings but don’t have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!
These Instant Pot pressure cooker chicken and dumplings are home-cooked comfort food at its finest!
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I have a lot of memories of eating at Cracker Barrel. When I was growing up, my grandma would often take my sister and I to the beach for a few days. Cracker Barrel was one of our “old standby” restaurants.
The one where we were guaranteed to like the food. And also one where we could be easily occupied by perusing the store full of fun toys and gifts. 🙂
One of my favorite meals to order at Cracker Barrel is their chicken and dumplings. In my opinion, the best recipes for chicken and dumplings are the ones that are easy to make yet remind you of simple, pleasant times!
There seem to be a couple of different camps when it comes to dumplings.
Some folks like their dumplings more biscuit-like (like this easy chicken and Bisquick dumplings recipe, and its pressure cooker counterpart, Instant Pot chicken and dumplings with Bisquick), some like to make Instant Pot chicken and dumplings with canned biscuits, and others prefer the flat almost-noodle type.
Honestly, I like both, but I prefer the flat noodle type that Cracker Barrel sells. I mean, really– tender dumplings and chicken wrapped in a savory creamy broth–does it get much better than that?
Several years ago, when I was a newlywed looking for new meals to prepare, I started making this chicken and dumplings meal.
It’s a family favorite that I’ve made for years, and it’s somewhat similar to my favorite copycat Cracker Barrel chicken and dumplings.
Originally, I would cook the chicken, then let some broth and aromatics simmer for a while, then cook the dumplings in the broth, then add the chicken.
Recently, I decided to try making this dish in my Instant Pot, and it worked! A quick and easy meal that’s also incredibly delicious? Yes, please!
Need a Crockpot chicken and dumplings recipe? Try my Crockpot Chicken and Dumplings with Grands or my Crock Pot chicken and flat dumplings recipe!
More Easy Pressure Cooker Dinner Recipes You’re Sure to Love:
- Instant Pot Chicken and Stuffing
- The Best BBQ Chicken Chili in the Instant Pot Pressure Cooker
- Instant Pot Mississippi Chicken
- How to Make Instant Pot Cheeseburger Macaroni
- Pressure Cooker Chicken Fettucine Alfredo
- Pressure Cooker Italian Meatball Subs
- Instant Pot Zuppa Toscana
How to Make Chicken and Dumplings in the Pressure Cooker:
It’s easy to make these homemade Instant Pot chicken and dumplings! In fact, I’m betting it’s going to become one of your favorite Instant Pot chicken dinner recipes.
Ingredients You’ll Need:
- Boneless chicken breasts
- Chicken broth
- Celery
- Onion
- Salt & pepper
- All-purpose flour
- Baking powder
- Milk
How to Make It:
(Full printable recipe is available below)
Pressure cook. Start by adding some chicken, broth, celery ribs (check out the difference between a rib of celery and a stalk of celery), and onion to the insert pot of your Instant Pot (or other electric pressure cooker). Cook those at high pressure for 3 minutes.
Make the dumplings. While the chicken and veggies cook, prepare the dumplings.
Now, I don’t want you to be intimidated by these homemade dumplings.
Really, they are so easy. So easy, in fact, that my 4 year old and 2 year old helped make them.
They helped stir the dough, roll it out, and cut it into strips.
(If you’re looking for ways to get your kids involved in the kitchen, check out this guide for easy snacks kids can make!).
So don’t think that homemade dumplings are difficult or labor intensive…they’re not.
(However, if you prefer, you can totally use frozen dumplings. Check out the recipe for Instant Pot chicken and frozen dumplings to learn how to make this recipe if you don’t want to make your own dumplings.)
Release pressure. Once the cook time is complete in the pressure cooker, perform a quick release of pressure. Remove the celery and onion and discard. Remove the chicken and set aside.
Cook the dumplings. Add the strips of dumpling dough to the hot broth in the insert pot.
Use the Saute function to keep the broth simmering until the dumplings are cooked and the broth begins to thicken a bit, about 15-20 minutes or so.
Stir the dumplings occasionally as they cook. While they’re cooking, shred or chop the chicken and return it to the insert pot, stirring to combine. Turn off the Saute function when desired consistency is achieved.
The broth will continue to thicken as it cools, but you’re welcome to add a cornstarch slurry to the hot broth if you want to speed up the process a bit. Add some salt and pepper to taste, and you’re all set!
Easy Comfort Food
If you’re looking for comfort food made easy, this is it. These pressure cooker chicken and dumplings make a delicious and hearty meal that you can throw together quickly.
In true southern fashion, they’d be great alongside some pressure cooker southern style green beans or some cast iron skillet cornbread. 😉
Or, we have a whole list of side dishes to serve with chicken and dumplings to give you some more options.
These Instant Pot chicken and dumplings are a tasty, frugal, and simple addition to your weekly meal plan. That, my friends, is even better than Cracker Barrel!
Notes and Adaptations for Pressure Cooker Chicken and Dumplings:
- 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. These freezer containers are handy for going from freezer to microwave!
- 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.
Recommended Equipment for Pressure Cooker Chicken and Dumplings:
- Instant Pot (I have the IP DUO60 model and love it!) or other electric pressure cooker, such as a Ninja Foodi
- Rolling pin
- Pizza Cutter
- Dry measuring cups andDry measuring cups
The Best Chicken and Dumplings in the Pressure Cooker
Love chicken and dumplings but don't have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!
Ingredients
- 1 large or 2 medium boneless chicken breasts
- 6 cups chicken broth
- 2 ribs 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
Instructions
- 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!
Notes
- 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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 359Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 1751mgCarbohydrates: 51gFiber: 2gSugar: 2gProtein: 23g
Nutrition information is provided for informational purposes only and the accuracy is not guaranteed.
Updated 11/11/17:
A previously published version of this recipe involved adding all ingredients to the insert pot of the Instant Pot at the same time, and selecting a 3 minute cook time for everything to cook together, followed by a natural pressure release. I’ve received feedback from some readers stating that when cooking their dumplings under pressure, the dumplings have clumped together. This is expected, since we can’t stir the dumplings around while cooking under pressure. I personally haven’t found this to be problematic, as I have been able to easily stir and break apart the dumplings after cooking. But since I know how frustrating it can be to have a recipe not turn out as expected, and since I don’t want any of my recipes to be unreliable, I have updated the recipe to the version you see above.
The new recipe version includes a different preparation method that involves cooking the broth and chicken under pressure, then adding the dumplings and using the Saute function to simmer them in the broth. For most consistent results, this is the recommended method. If you previously had success with the former method, feel free to continue using it.
Very excited to try this! I do have one question, though. Do you remove the celery that is broken in half and the onion chunk from the pot when it is finished cooking? I don’t see celery in your photos of the completed dish.
Hi Valerie! Thanks for catching that–yes, you do remove the celery and onion chunk and discard. I’ve updated the recipe to include that step! 🙂
How many does this recipe serve?
We usually get about 6 servings out of it!
Do you use cooked chicken or raw?
Hi Tori! I use raw chicken breasts.
Is 3 minute cook time correct for raw chicken? Seems to be too short, even in a pressure cooker.
Hi Joyce! I know it seems too short, but 3 minutes is correct as long as the chicken isn’t frozen! I find this chart to be really helpful: http://www.hippressurecooking.com/pressure-cooking-times
Thank you! I’ll try this recipe soon!
Can you use bisqick instead ?
I’ve never tried it with Bisquick, so I’m not sure. My main concern would be that using Bisquick would probably result in dumplings that puff up more, so you would need to be mindful of that in order to prevent overfilling. If you decide to give it a try, let me know how it works! 🙂
Bisquick makes awesome dumplings. You can make the very fluffy drop dumplings but the rolled, cut, dumplings turn out just as the homemade dough dumplings.
Thank you, Tara! I love using Bisquick for drop dumplings, but I have never tried rolling Bisquick dough flat for dumplings–I’ll have to give it a try! 🙂
Hello,
This looks delicious! However, do you think it would work with gluten free flour blends? That is what I need to use.
Thanks,
Sandra
Hi Sandra! I’ve never tried it, so I’m honestly not sure. Let me know how it turns out if you give it a try!
It works amazing with the Cup4Cup flour blend!
That’s great to know! Thank you for sharing, Ashley! 🙂
I use it with gluten free flour and it worked perfect!
Wonderful! Thanks so much for letting us know, Cristy–I’m sure others will want to try it that way, too! 🙂
This recipe looks awesome! I’m very, very new to the IP world, so I have a couple of questions…. The chicken cooks completely in the listed time? Can you add any veggies to it – like carrots? Thanks!
Hi, Michele! Yes, the chicken cooks completely in that time! Hard to believe, right? Do keep in mind that it takes some time for the IP to reach pressure, then once it reaches pressure the cook time will begin, then after the cook time the pressure releases naturally, which generally takes about 15 minutes or so. I’ve never tried adding veggies to it. Sliced carrots typically cook in 1-2 minutes followed by a quick release, so I think they would probably overcook if you put them in with the other ingredients. You could try putting them in whole or larger chunks and see how they do. Since this dish has a good bit of starch in it, a quick release is not advisable, so you’d have to stick with the natural pressure release. I hope that helps–if you give it a try, let me know how the carrots turn out! 🙂
Thanks for the advice… I tried this recipe but I used chicken thighs and baby carrots cut in half. It turned out great! 🙂
Your recipe says to do a Quick Release but the above comments says Natural Release for the chicken to cook. Which is correct?
Hi Megan, for boneless chicken breasts, I follow the recipe with the quick release, then add the dumplings afterward while the broth is still really hot. The natural release suggestion in the comments above was for using bone-in pieces of a whole chicken that has been cut up. The bone-in pieces cook a little longer during the natural pressure release. Hope that helps!
In recipe it says quick release. Quick or natural release???
Hi Christina–a quick release is correct after the chicken and broth have cooked (a former version of this recipe called for a natural release, but the current updated version as written is correct with the quick release).
Step 8 says quick release?
Hi Randy! Yes, I use a quick release after the chicken and vegetables have cooked in the broth. Then I add the dumplings after that. I hope that helps! 🙂
I have the DUO80. Will that change the cooking time?
The cook time will be the same!
THANKS for sharing this recipe. I am fairly new to IP as well. I tried the recipe and it tastes fine, however the dumplings are quite clumpy and stuck together and do not resemble the picture. Do you have any tips?
Hi Amy! They may clump together a little bit during cooking (this is just because we can’t stir them during the cook time, like you would on a stovetop), but mine always easily break apart and separate when stirred afterward. Did yours come apart easily?
Hi Amy, I cannot wait to try this…..my grandchildren love my chicken and dumplings. I am a new IP user. I already have some cooked chicken and broth…..do you think I could still cook the dumplings in the IP with the cooked chicken or should I just use the stove topthis time and wait to use your method another time?
Hi Barbara! If you want to use cooked chicken, I would just wait until the end and stir the chicken in after the cook time is complete, and give it a few minutes to warm through. I hope your grandchildren love it! 🙂
Hi Chrysti! These where wonderful!!! Question about the dumplings… Mine seemed a little dense… And the dough seemed a little dry when I made it .. Should it be more on the dry side or wet side.. And should it be mixed a lot or just barely mixed.. I am NOT good with doughs and I did have a few stick to the bottom but came right off when I stirred.. Thanks so much for this recipe !! Note: my natural release time was about 33 min
Hi Laura! I’m so glad you enjoyed them! Mine are usually a little on the dense side (they shouldn’t be fluffy dumplings, if that makes sense), but one of the keys is rolling them out pretty thin to balance the density. The dough shouldn’t be too wet and sticky, because then it would be too hard to roll out. I’d say the dough should be a tad on the dry side, but not so dry that it’s crumbling apart. I usually have to be mindful of how much flour I use on my rolling surface…that’s a bit of a balance because you don’t want them to stick but don’t want to dry them out. You can see in the picture of my dough how the edges are a little “shaggy.” I just try to mix until combined to avoid overworking the dough. It sounds like you did it right, maybe just try rolling them a little thinner next time if the density was an issue. And yes, I’ve found that the natural release does take a bit longer than usual on this recipe. So glad you liked them! 🙂
hi there! about to try this recipe and add in peas and carrots after the fact (thinking a 3-5 min on sautée will do the trick). Question about the dumplings-do you think it would work to freeze them ahead of time? I’m going to see if my husband is a fan of this recipe, and if he is, I’m thinking of simplifying things for down the road, so if i can make a big batch of dough and freeze 3-4 soups’ worth, would like to. Wondering if you have tried that?
Hi Lena, that’s a great question! I’ve never tried it personally, but I have seen recipes that use those frozen egg noodles you can buy in the store, so I imagine it could be done. I would probably increase the cook time to maybe 5 minutes with the frozen noodles. Also, keeep in mind it will take longer to come to pressure since the contents of the pot will be cold. If you try it, please let me know how it works out! 🙂
Thanks for the reply!!! i’ll let you know how it goes 🙂 trying the recipe for the first time today and if hubby likes it, will make more dumplings to freeze 🙂
How do you make the cornstarch slurry??? Please help. Thank you!
Hi there! To make the slurry, you’ll simply mix together 1 Tablespoon of cornstarch and 2 Tablespoons of water (I mix with a fork to get all the lumps out). Then add that to the hot broth and stir well to combine. You can simmer for a couple minutes more and the liquid should start to thicken (this is similar to making gravy). If it doesn’t thicken up, you can repeat and add more slurry. Hope that helps! 🙂
I have tried it in my pressure cooker and the dough stuck together and was not cooked. I do not know how ur dumplings came out the way they did in your picture. Tonight I made it on the stove top, less chicken broth, half the dumpling recipe and my secret slurry to thicken it up. It came out super close to Cracker Barrels c&d. I put a little less celery in it. 2 stalks is a little overpowering for my taste.
I’m sorry it didn’t work out quite right! My dumplings usually stick together a little bit (since they aren’t being stirred during the cooking process), but I’m able to break them apart easily with a wooden spoon afterward. You could also cook the chicken, broth, and aromatics in the pressure cooker (if you want to cook them quickly but taste like they’ve simmered a while), then use the Saute function to simmer the dumplings. That would allow you to stir them, but it takes a little bit more time that way. Then add your secret slurry at the end if needed! 🙂
Was so excited to try this recipe, chicken and dumplings are one of my family’s favorites. I followed the recipe exactly and it tasted wonderful but my sauce did not thicken. It was more like soup so I added some carrots, peas and green beans and made chicken and dumping soup. I am new to pressure cooking and have the IP Ultra and not sure what went wrong…any suggestions or advice would be greatly appreciated’
Hi Janice! I’m sorry the sauce didn’t thicken! Although I haven’t personally had that happen (I guess it’s possible my dumplings have more flour on the surface from rolling them out, but it’s hard to say if that’s what causes the difference), another reader mentioned that they needed to add a thickener slurry at the end to thicken it up. You could always do a slurry of cornstarch and water or flour and water and add it at the end, allowing it to simmer for a few minutes until it’s thickened a bit. I do find that the sauce thickens a bit more as it cools, so maybe letting it sit for a bit would help. I’m glad you enjoyed the flavor and were able to get creative to make it work, but I’m hopeful one of these suggestions will help it thicken up better next time. If you try it again, let me know if any of those suggestions help!
Excited to try this. If I double the recipe for a larger group do I need to double the cook time?
Hi Kim! No need to double the cook time. However, when there are more contents in the pot, it takes longer to come to pressure and the natural release takes longer as well, so keep that in mind. My main caution would be to be careful not to exceed the manufacturer’s guidelines as far as how full the pot can be…depending on the size of your pot, you may or may not be able to fully double the recipe. Enjoy!! 🙂
I absolutely hate rolling out dough. There are frozen dumplings in the store that look just like yours. I would like to try those. Do you think it would be best to thaw them first? I LOVE that your recipe does not include cream of chicken soup and canned biscuit dough. Your recipe is exactly what I am looking for. I may even try making the dumplings recipe. Gosh I am sitting here drooling!
Hi Pam! Yes, the frozen dumplings should work fine! I haven’t personally used those in the pressure cooker, but it should be fine to use them frozen. It may take a little longer for the cooker to reach high pressure (since the contents will be cold), but they should still cook up fine (and you’ll save a little prep time, too!). Enjoy! 🙂
Could you use already chop cooked up turkey breast? If so how many cups and how many cups of turkey broth and how long would I cook it? Thanks, Carol Johnson
Hi Carol! Yes, that would work. I’d recommend keeping the amount of broth and the cook time the same, but then I’d just add the turkey in AFTER cooking the broth and dumplings. Just stir it in at the end to warm it up and I think it would be fine. Enjoy!
I love this, but my dumplings kind of clumped together.
Hi Kim! Mine clump together a bit, too (since you can’t stir it during cooking)–I just use a spoon to stir and break apart any clumps afterward and that has worked well for me!
This recipe is garbage, followed line by line, ruined a nights dinner and $20 worth of food.
Soon as my dumplings went into the pot, must have just turned into one clump of dough before the pot could get up to temp and cook, even though I stirred them in as best I could to keep them separate, still just must have gone to the bottom and formed one clump of dough. Caused the instant to error message BURN and had to toss out everything.
Hi Josh! I’m sorry it didn’t work out for you–I know how frustrating it is to have a recipe not turn out as expected! While it is normal to have some clumping of the dough (because we obviously can’t stir it while cooking under pressure), mine have never clumped that severely…I’ve always just been able to break apart the clumps easily after cooking. Thankfully the Instant Pot is smart enough to shut off if the dough settles to the bottom of the pot. Although the recipe has worked just fine for me, I don’t like having unreliable recipes on my site. I have done some tweaking and updated the recipe to include a different preparation method that avoids the problem of clumping altogether, without taking a lot longer to prepare.
I almost wish I had never tried this recipe because now my family wants them ALL THE TIME! Thanks for one of the best IP recipes in my archives 🙂
Yay! I’m so glad your family loves them. What a great problem to have, right? Haha! 🙂
THANKS SO MUCH FOR THIS RECIPE!!!!!! I made this tonight and it was fabulous!! I used canned biscuits for the dumplings and only used 4 cups chicken stock and 1 cup of water, because I used frozen boneless skinless chicken breasts–still delicious!!!! I increased the cook time to 15 minutes, removed the chicken and shredded it, and with the pot on saute, I added the dumplings and corn starch slurry–then added the chicken back to the pot. I served it with mashed potatoes–OMG SOOOOOOO GOOD!!!!!!!
Yay! I’m so glad to hear that you loved it! 🙂
Did you roll out the biscuits or just beak apart and put in?
Hi Alana! I have another recipe for making Instant Pot chicken and dumplings with biscuits–I don’t roll them out, I just cut the biscuits. You can see that recipe here: https://marginmakingmom.com/instant-pot-chicken-and-dumplings-with-canned-biscuits/
Okay, I am 66 yrs old and have never been able to make good chicken and dumplings. This turned out great except I don5 think I got my dumplings rolled out quite thin enough. Will definitely make again! Thank you!
Hi Gay! I’m so glad you enjoyed them! 🙂
This is the first time I’ve used my Instant Pot. Do I leave the lid on during the Sauté process? I’m assuming yes, with the valve open. Is that correct?
Hi Cheyenne! You don’t need to use the lid during the saute process. If you do use it, it’s correct to leave the vent open, and you’ll want to remove the lid to stir occasionally. But it’s not necessary!
I prefer the first method you had posted. My dumplings did not clump. Is it still posted somewhere? Wish i had printed it!! Thank you
Hi Catherine! I’m glad to hear the previous method worked for you! For the previous method, you’ll just add the chicken breasts, broth, celery, onion, and dumplings to the insert pot, stirring to combine. Select a 3 minute cook time (with the manual/pressure cook setting). Once cook time is complete, allow a natural release of pressure. Once the pressure has released and the valve has dropped, carefully open the lid. Remove the chicken to shred or chop. Remove and discard any chunks of celery or onion. Break apart any clumps of dumplings with a spoon and return the shredded/chopped chicken to the pot. Add salt and pepper to taste, and voila! 🙂
It turned out perfect! Thank you so much for this wonderful recipe. This is the second meal I’ve made and cannot believe how much time I have saved. I did add more chicken. My breasts were pretty small. I also added some frozen vegetables. It was very good before the veggies were added, just wanted a more rounded meal.
Marie, I’m so glad you enjoyed it! Frozen veggies sound like the perfect addition! 🙂
Hi there! I’m a newbie so forgive me if I’m confused about something obvious. In the recipe you say do a quick release, but in your comments it sounds like I should be doing a natural release. Can you clarify? Thanks!
Great question! The original recipe I had posted involved a natural release, because the dumplings were cooked along with everything else at high pressure (if the contents have a high starch content, you should use a natural pressure release). However, some readers had issues with the dumplings clumping with that method, so I went back and tweaked the recipe so it would yield more consistent results. Now, with the revised recipe that you are seeing, the chicken, broth, etc. are cooked under pressure, and the dumplings are added to simmer AFTER that cook time is complete. So a natural release isn’t necessary. A quick release can be performed prior to adding the dumplings. The recipe is correct, but that’s why you’re seeing mention of the natural release. I apologize for any confusion–I hope that clears it up for you! 🙂
Tried this tonight as my first attempt at using my new instant pot. The flavor was amazing and tasted like such chicken-y goodness! Next time I will definitely roll out the dumpling dough thinner as mine were really dense and not as noodly as I’d like (I had Cracker Barrell’s in mind). I also think I should’ve reduced the amount of liquid a bit. Mine was still pretty soupy after sautéing the dumplings for over 20 minutes. Or I’ll try a thickener like you suggested. Overall though, flavor was great and I would definitely make this again.
Hi Allie, those changes sound great! I’m glad you loved the flavor, and congrats on using your first attempt at using the Instant Pot! 🙂
For a fast approach to the dumplings you can cut up flour tortillas. Works wonderful and taste great.
ooh, I’ve never tried that before, but it sounds like a great idea! Doesn’t get much easier than that–I’ll have to try that next time I make them. Thanks for sharing the tip, Lisa!
Can’t wait to try this! Thank you, chrysti, for sharing and for taking the time to answer everyone’s questions. Your recipe seems delicious and the web design and pictures are gorgeous! Happy New Year and many blessings in 2018!
Thank you so much, Ashlee! Happy New Year to you as well! 🙂
I’d like the original chicken and dumplings recipe where you cooked all together.
I’m new to using Instant Pot and have always LOVED using my crock pot for mine
but want to try this cooking all at same time. Can you share the original recipe
as I’m not finding on your site.
Thanks and your recipes look great!
Juli
Hi Juli! For the previous method, you’ll just add the chicken breasts, broth, celery, onion, and dumplings to the insert pot, stirring to combine. Select a 3 minute cook time at high pressure (with the manual/pressure cook setting). Once cook time is complete, allow a natural release of pressure (this is important due to the high starch content). Once the pressure has released and the valve has dropped, carefully open the lid. Remove the chicken to shred or chop. Remove and discard any chunks of celery or onion. Break apart any clumps of dumplings with a spoon and return the shredded/chopped chicken to the pot. Add salt and pepper to taste, and voila!
Do you know how much time to add for frozen? New user! Also I think I would prefer to add the biscuits in all at once. What is the time frame for doing it that way? 3mins with fresh still?
Hi Leslie! If you’re doing frozen chicken breasts, I’d go with a 13 minute cook time and add the dough in after the chicken has cooked. If you want to cook everything together at the same time, I’d use thawed chicken breasts and use a 3 minute cook time, but you’ll need to do a natural release instead of a quick release. I’ve never tried it that way with biscuit dough, only with the rolled dumplings, so I can’t say for sure how it will work. I’d be a little wary that the biscuit dough would puff up and overfill the insert pot during cooking, but I’ve not tried it. Adding biscuit dough at the end (after the chicken has cooked) to simmer should be fine. Hope that helps!
Anytime I use biscuit dough, I roll them out pretty thin and flour them really well.
They clump together but you can easily separate them with the flour added. Keeps them from staying stuck together.
Rolling them out keeps them from poofing up too big and out of the pot.
Just my 2 cents worth.
Oh yes, rolling them should be fine! I know some folks cut up biscuit dough for their dumplings or just bake whole biscuits on top. Rolling the biscuit dough is a great shortcut!
This recipe is amazing! I love Cracker Barrel chicken and dumplings and this recipe is as good! Thanks you for the instant pot directions too love it, mine came out pefectly.
Yay! I’m so glad you enjoyed it! 🙂
How lo g would I pressure if I used a whole chicken cut up…I like dark meat too.
Hi Judy, for bone-in chicken pieces, the recommended cook time is 10 minutes, followed by a natural pressure release. Enjoy!
Thank you for sharing this recipe. I tried it and they turned out great. They look just like yours! I have always loved the Cracker Barrel style dumplings and these are spot on! Thanks again!
Yay! So glad you enjoyed them, Melissa! 🙂
I made this in the IP tonight and it was great! I kind of just used the recipe as a guide and I used a whole frozen chicken because that’s what I had. I cooked the whole frozen chicken with about 4 cups of water, bouillon cubes, onion and some chopped garlic. I seasoned it with celery salt and seasonsed salt. It took an hour on high. I took the chicken out and pulled it apart then strained the liquid. I used the sautee function to sautee onion, carrots and green beans. I added the liquid and chicken back in and let it simmer until it was slightly bubbling. Then I added the dumplings in (which were amazing by the way) and let them cook, at this time I also added 2 cans of cream of chicken soup. They cooked about 15 minutes and it was perfect.
Sounds delicious, Emily!:) Thanks for sharing your tweaks!
Tried this tonight. Followed recipe and it turned out great!
I’m so glad you enjoyed it, Chris! 🙂
I made this for the first time tonight. My family loved it! I have an 8 qt. I added an extra breast, and my chicken was still partially frozen in the middle at the thick end. It took a long time to come up to pressure (about 30 minutes) but the 3 minutes was plenty long to cook the chicken through, even using quick release. I added some sliced baby carrots and diced potatoes to the broth to simmer with the dumplings, then added thawed peas when I added the chicken back in (for added vegetables). Turned out perfectly. Thank you for the recipe!
Your changes sound delicious, Andrea! I’m so glad you enjoyed it! 🙂
Hi. This looks good and I want to try it! I have only made chicken and dumplings in the crock pot using cream of chicken soup (home made with milk and flour). How does it get creamy? I see milk and flour listed but they are used for the dumplings. Thanks.
Hi Glenna! The starch in the dumplings helps to thicken the liquid as it cooks (then it thickens a bit more as it cools). You can also always add a slurry of cornstarch and water or flour and water at the end and simmer for a few minutes if you want to thicken it more.
This recipe was great! Thanks for sharing! I did add some basil, thyme and carrots to mine. I also used boneless thighs instead of breasts since they were on sale. I have never make my own dumplings and these were very easy and delicious! I will definitely be making this one again!
Kayla, your additions sound delicious! I’m glad you enjoyed the homemade dumplings! 🙂
I was very disappointed in this recipe. The dumplings tastes like flour.
I’m so sorry you didn’t enjoy them, Milly! While they do have flour in them, they shouldn’t taste like flour once they’re cooked–they should taste more like thick noodles. Maybe cooking them a bit longer would help? Either way, I’m sorry to hear that they weren’t what you expected!
Thanks for posting this great, simple recipe! I used frozen chicken tenderloins (from Costco) the cooked up perfectly in 3 min, I also chopped celery, carrots and onion, left them all in, it all turned out great! My whole family love it!
I’m so glad you enjoyed it, Lisa! Great idea to use tenderloins as a shortcut! And the addition of the veggies sounds delicious. Thanks for letting me know it was a hit! 🙂
I’m new to IP and I’m confused by step #1, am I placing the chicken at the bottom of the IP or am putting putting the rack insert in and putting it on that? Thanks in advance
Hi Jennifer! Great question–I may need to make that clearer in the directions! I do not use the trivet for this recipe–I just place the chicken directly into the IP.
My whole family enjoyed this for dinner tonight! So much so that between my husband, 5 year old, and 23 month old twins, we were left with one serving for me!
My 5 year old and her friend had so much fun helping to make the dumplings this afternoon.
The recipe reminds me of my grandmother’s, simple perfection. For extra flavor, I used a carrot in addition to the celery and onion, and removed all after cooking the chicken and prior to adding the dumplings. I used a table spoon of Tapioca Starch (made into a slurry) to thicken a little more at the end. Excellent results!
I’m so happy to hear that your family loved it, and that the kiddos enjoyed helping to make it! Great idea to use tapioca starch as a thickener–thank you for sharing! 🙂
Hi Chrysti,
Looks like I’m one of those rare commenters who doesn’t have any questions or need any advice about changing the recipe…I made it as described and it was great. Reminded me of Cracker Barrel and achieved the perfect dumpling texture. Thanks!
Thank you, Shannon! I’m so glad you enjoyed it. 🙂
I just tried this recipe and it turned out great! Thanks for sharing this recipe!
Wonderful! I’m so glad to hear it, Monica! 🙂
I tried this tonight using the newer version with cooking chicken first for 3 minutes and doing a quick release. The dumplings and broth were delicious. I had problem with the chicken being too tough. I couldn’t even chew it. Not sure what was done wrong. I did only 3 minutes and when the dumplings were being cooked, I shredded the chicken and it seemed tough when shredding it. I put it back in for a few minutes before serving but it was tough before. I would love to try again but I am scared of the same result. I used 2 boneless chicken breasts. What did I do wrong?
Hi Deb! I’m sorry the chicken was too tough! It sounds like the chicken didn’t get cooked enough, which could make it tough and chewy. You could try a couple of things–you could cut each chicken breast into three pieces instead of 2, which would allow the smaller pieces to cook faster (especially if the chicken breasts are very large to begin with). You could also allow a natural pressure release instead of the quick release, which would give the chicken more time to cook while the pressure is releasing and can also produce more tender meat. Or, you could increase the cook time by a couple of minutes. If you do give it a try again, please let me know how it works for you!
I tried this. Used a Power Cooker Plus (from Sam’s Club), which didn’t have a manual button so I used the Fish/Veggie/Steam button which is programmed with a 3-minute time. The chicken was cooked thru after 3-minutes. I followed dumpling directions and rolled dough, but my dumplings still turned out puffy, like you might get from Bisquick or the Betty Crocker recipe–not flat at all. Also scorched on the bottom, which may be because the dumplings got puffy. Otherwise it was pretty good. Cooks Country has a recipe for Chicken and Slicks which is flat dumplings. I may try making this again using those ingredients. The difference seems to be it uses oil and no baking powder. Turns out much closer to the Cracker Barrel version. Or I may just buy the flat dumplings that are sold frozen at the grocery store.
Hi Diane! I’m sorry it didn’t work well for you! I’m not sure why the dumplings were puffy instead of flat–I’ve never had that happen before. If they were scorching on the bottom, it could be that the heat was too high on the cooker. I’m not familiar with the settings on the Power Cooker Plus, but if it has an option for decreasing the heat (similar to how the Instant Pot has an option for “more” or “less”), that might work better. I’ll have to check out the Cooks Country recipe as well–thanks for the suggestion!
These turned out better than any I have ever made My husband has never been pleased with my chicken n dumplings until I made these. Thanks for a great recipe!
Thank you, Jill! I’m so happy to hear that you and your husband both enjoyed them! 🙂
Your recipe lists. Two stalks of celery broken in half. Do you mean two ribs or two entire stalks?
Hi Stephen! Sorry for the confusion–I mean two ribs of celery, not two entire bunches of celery. I’ll update the recipe card to clarify. Thanks for pointing that out!
I just made this tonight and, though the base wiht the broth and chicken is delicious, the dumplings are veery dense and tough. I think they need some shortening of some sort in them. Thoughts?
Hi Jennifer! I’m sorry they didn’t turn out as you expected! The dumplings should be somewhat dense, sort of like a thick noodle, but they shouldn’t be really tough. I’ve never tried using shortening in them, but you could give it a go! If you add shortening or butter to the dough, you could also just drop the dough into the broth (without rolling it flat), to make dumplings that are more fluffier and biscuit-like. If you want to stick with flat dumplings, you could also experiment with rolling them a bit thinner, which would help them cook faster and maybe be a little softer. I’ve been making them the same way for years now, so I haven’t experimented with different ingredients or methods–so if you do make any adjustments next time around, I’d love to hear how they turned out! 🙂
Thano you. This would be known as Pennsylvania Dutch pot pie only with chopped onion, celery and potatoes in it. I will be trying this in my instant pot soon.
Wow, how interesting! I had no idea it was known as Pennsylvania Dutch pot pie–thanks for sharing! I hope you enjoy it when you make it. 🙂
Nailed it! I just opened my insta pot today and this is the first thing I made. I opened a jar of green beans and put that used onion in the pot with them. These dumplings came out perfectly and I’ll bet my family will ask for them again soon.
Yay! I’m so glad to hear you and your family enjoyed it, Debi! 🙂 And a bug kudos for making your first Instant Pot recipe!!
You used nanusl setting, which i do mor have on mine, so what setting can i use…I do have pressure cook button???
Hi Pam, yes, use the pressure cook button! The new Instant Pot models no longer have a Manual button, but have a Pressure Cook button instead. I hope that helps! 🙂
I have made this a lot and my husband says it’s better than cracker barrel. We love it
Hi Cheryl! Thank you so much for your comment–I’m so happy to hear that you and your husband love the recipe! 🙂 It’s one of our favorites, too.
Hi!
I loved this recipe…very flavorful and reminded me of my grandmother’s. For speed I used 2 boxes of chicken stock and cooked my dumplings in that. Shredded a carrot for color and added shredded rotisserie chicken at the end. A little faster but tasted great! Thank you for that dumpling recipe…so good!
Hi Dana! I’m so glad you enjoyed the dumplings! Thanks for sharing how you made it even faster–your tweaks sound perfect for making it even quicker and easier! 🙂
I just tried this recipe with my daughter and we both enjoyed it. The dumplings were a little dense and some stuck together though. What did we do wrong?
Hi Sue! If the dumplings were a little dense, you might try rolling them a bit thinner next time. And stirring often should help with them sticking together. I’m glad you both enjoyed the recipe!:)
This recipe worked wonderfully for me!! It was my first time to make it. The only thing I did different was I used biscuit dough straight out of the can, cut into fourths, and into the pot they went! Bought cornstarch just incase it was runny & had no issue with that at all! Thank you for this recipe!!
I’m so glad you enjoyed it, Mariah! And biscuit dough is the perfect shortcut! 🙂
I can’t wait to try this, thank you!
Question: the two chicken breasts – two half breasts or two whole breasts which is four half breasts?
Hi Beth! If the chicken breast is pretty large (like the large ones that are almost a pound each), then I just use the one breast and cut it into two pieces (so two half breasts). For smaller- to medium-size chicken breasts, go ahead and use two breasts and cut those in half (four half breasts). You can certainly add an extra chicken breast or two if you want it to have more chunks of chicken, but those are the amounts I use. I cut the breasts in half because they cook quicker that way. I hope you enjoy it! 🙂
This is my go to recipe for chicken and dumplings. My family adores it and always gets seconds or thirds. I love how easy it is to make. I actually add a can of cream of chicken to mine just to get it a bit creamier. Thanks for the awesome recipe!
Aw, thank you, Talin! I’m so glad you and your family love it! Your addition of cream of chicken soup sounds great! 🙂
Hi! I tried this tonight for the first time. I didn’t think to check the time when I did the Sauté for dumplings… then it turned off halfway thru cooking them! Once I figured it out, I restarted Sauté. My dumplings came out a bit dense, instead of fluffy or soft. Do you think it overcooked or undercooked? Not sure how much my sauté error played into it.
Will try it again sometime to see if I do better next time!!
Thanks!
Hi Beth! The dumplings should be sort of like thick noodles, so they won’t really be fluffy. They may have needed to cook just a bit longer (or be rolled a bit thinner). I don’t think the Saute error would cause a problem, since you caught it and restarted it. 🙂 Let me know how it goes next time!
Made this tonight, and the dumpins were chewy. Where did I go wrong? Because everything else turned out good!
Hi Vanessa! I’m sorry to hear that! The dumplings should be very slightly chewy, sort of like an al dente noodle. If they were really chewy, I’m wondering if maybe they weren’t rolled thinly enough? Maybe try rolling them even thinner next time to see if that helps!
I loved it! It was so easy and tasted just as good as Cracker Barrel. I added garlic to the mix and removed it with the celery and onion. Also did a bit of thyme, paprika and parsley. Thanks!
Thank you so much for your sweet comment! I’m so happy to hear you enjoyed it, and your additions sound delicious!
Followed recipe precisely and it turned out perfect. Needed my dough rolled a bit thinner. Hearty, warm and tasted just like grandma’s.
Thanks so much for your comment, Chris! I’m so happy to hear that you enjoyed the recipe and it reminded you of your grandma! 🙂
Could you use frozen chicken breast and if so how long do I cook it for?
Hi Vee! Yes, you can use frozen chicken breasts. If you’re using large breast pieces, I’d recommend a cook time of 15 minutes at high pressure. If they’re smaller pieces, 12 minutes should be sufficient. Enjoy! 🙂
I was skeptical but we loved it . Thanks for the recipe
You’re so welcome! I’m happy to hear it exceeded your expectations and that you all enjoyed it! 🙂
This recipe is so easy and delish. The only thing that happened to mine is the dough was kinda springy and when I rolled it out I had an issue with it bouncing back and the dumplings were too thick. Doughy after cooking. Any tips on how to get that dough to roll out real good? Otherwise fabulous! I was intimidated to try them, but I hate the quick biscuits (they always taste sweet to me) and I don’t care for bisquick either. So thanks!!
Hi Lacie! I’m so glad you enjoyed the recipe! 🙂 When dough springs back like that, it usually means the gluten is too tight. If this happens, try giving the dough about 10 minutes to “rest,” which can help relax the gluten strands and make the dough much easier to roll out. I hope that helps!
I have not made dumplings in my InstantPot due to clumping. I had a feeling that would happen, and didn’t even try. I was happy to see your version because I can now make my favorite chicken & dumplings, easily! Thank you for sharing! (I was unaware of the reasons for changing the method…..but am happy you changed it!) I use a frozen thin rolled out type dumpling found in the freezer section of the grocery store. It’s with the frozen breads, and works, beautifully and taste delicious!
Thank you so much, Marie! Yes, frozen dumplings can be a wonderful shortcut! Hope your family enjoys this recipe as much as we do. 🙂
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thank you for your kind words, Ashok–so glad your family enjoyed it! 🙂
I’ve used baking mix for YEARS for dumplings thinking I wouldn’t be able to make them from scratch. This is the perfect recipe! As you said in one of your comments to a question…I agree, the baking mix makes ‘poofier’ dumplings. This recipe was perfect, just like my grandma’s! And the instant pot method only way to go. What used to be an all day effort it seemed…..was less than an hour and tasted like you slaved all day!
Thank you so much for your kind words, Bobbye! I’m so happy to hear that you enjoyed them. What a compliment to hear that these were like your grandma’s! 🙂
Is the serving size considered “1 cup”?
Hi Nick–I don’t measure out the servings exactly, because there’s a lot of variability (how big the chicken breasts are, how much liquid evaporates, etc.). For a ballpark figure, I’d say each serving is probably more than one cup–maybe more like 1.5 cups. Hope that helps! 🙂
Making this tonight (even though it’s nearly 100° outside, but we all have sniffles with allergies). My dumpling recipe is similar but I decided to stick with the recipe here because I always like to try original for rating purposes. I can tweak later (if needed, but I don’t think I will need to). Can’t wait to try it, the girls are excited about chicken & dumplings for our 4th of July dinner . Will update after dinner
Hi Kim! I hope you and your girls loved it–what a great way to celebrate! 🙂
This recipe for Instant Pot Chicken and Dumplings is a lifesaver! As a busy mom, I love that it’s quick, easy, and delicious. The homemade dumplings are surprisingly easy to make, and the creamy broth is the perfect comfort food. It’s become a family favorite in my house!
Thanks so much, Hafijur! I’m glad you and your family enjoy it as much as we do. 🙂