Chicken and Dumplings Pressure Cooker Recipe That Works Real Good
This Southern-style chicken and dumplings recipe uses a pressure cooker to create tender chicken and flavorful dumplings in a fraction of traditional cooking time. It’s comfort food at its best—hearty, rich, and deeply satisfying.
Equipment
- 1 Mixing bowl Medium
- 1 Rolling pin
- 1 Pressure cooker
Ingredients
Main Ingredients
- 2-3 chicken breasts about 3 cups cooked
- 2 Tablespoons oil avocado or olive
- Salt and pepper to taste
- 2 quarts chicken broth
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 2 Tablespoons cold salted butter cubed
- 1 cup milk
- Extra flour for your counter and rolling
Instructions
Instructions
- Heat your pressure cooker over medium heat with the oil. Season chicken breasts with salt and pepper. Then sear them until golden, about 4-5 minutes on each side.
- Pour in the chicken broth and bring to a boil. Then close the lid and set to pressure cook. Cook for 20-25 minutes until chicken is tender enough to shred.
- Release pressure naturally for 10 minutes, then quick release. Remove chicken, shred into bite-sized pieces, set aside.
- Keep broth warm on low. In a bowl, whisk flour and baking powder. Cut in cold butter until coarse crumb texture forms.
- Add milk, stir until dough forms. Turn out onto floured surface, knead gently, roll to ¼ inch, then cut into squares or strips.
- Bring broth to a gentle boil, drop dumplings in batches, stir often to avoid sticking.
- Simmer uncovered 15-20 minutes until dumplings are tender.
- Return shredded chicken to pot, cook another 5 minutes.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot and enjoy your comforting bowl of Southern-style chicken and dumplings.
Video
Notes
Store leftovers in the fridge for up to 3 days. Add broth when reheating. Freeze leftovers for later and thaw before simmering to retain dumpling texture.