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Instant Pot chicken and dumplings served in white bowls.

Instant Pot Chicken and Dumplings (Cracker Barrel Copycat)

Chrysti Benner
You'll love how easy it is to make Instant Pot chicken and dumplings for a hearty comfort food meal that's frugal and filling.
4.51 from 386 votes
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Prep Time 10 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 33 minutes
Course Main Course, Pressure Cooker {Instant Pot}
Cuisine American
Servings 6 servings
Calories 359 kcal

Equipment

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 Tbsp 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.

Nutrition

Serving: 1gCalories: 359kcalCarbohydrates: 51gProtein: 23gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 52mgSodium: 1751mgFiber: 2gSugar: 2g
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