Love chicken and dumplings but don’t have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!
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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. There seem to be a couple of different camps when it comes to dumplings. Some folks like their dumplings more biscuit-like, 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 came across this recipe for dumplings. I wrote it down and put it in my recipe book. I didn’t write down where I found it, so I have no clue where it originated from.
It’s a family favorite that I’ve made for years, and it’s somewhat similar to my favorite chicken and dumplings from Cracker Barrel.
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!
More Easy Pressure Cooker Dinner Recipes You’re Sure to Love:
- The Best BBQ Chicken Chili in the Instant Pot Pressure Cooker
- 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:
Start by adding some chicken, broth, celery, and onion to the insert pot of your Instant Pot (or other electric pressure cooker). Cook those at high pressure for 3 minutes.
While those 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.
So don’t think that homemade dumplings are difficult or labor intensive…they’re not.
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.
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!
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. 😉
These Instant Pot chicken and dumpings 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.
- 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:
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Serving Size: 1
Amount Per Serving: Calories: 359 Total Fat: 6g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 52mg Sodium: 1751mg Carbohydrates: 51g Fiber: 2g Sugar: 2g Protein: 23g
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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.
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