Total Time
Prep 10 mins
Cook 20 mins

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh).

Ingredients Nutrition


  1. Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
  2. Cover, lock, and cook on LOW PRESSURE for 15 minutes.
  3. (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
  4. After 15 minutes, lower pressure with quick release method.
  5. Remove chicken and cover to keep warm.
  6. Combine DUMPLING INGREDIENTS as follows:.
  7. Combine eggs, milk, salt and baking powder in large bowl.
  8. Whisk until frothy.
  9. Whisk in 1 cup of flour.
  10. Stir in remaining flour (do not whisk, stir with spoon).
  11. Bring liquid in pressure cooker to a boil.
  12. Drop tablespoon sized dumplings (could be a little larger if you like) into boiling broth.
  13. Cover, lock, and bring to HIGH PRESSURE over high heat.
  14. Lower heat to stabilize, and cook for 5-7 minutes.
  15. Shred Chicken off bone as dumplings cook.
  16. After 5-7 minutes, lower pressure with quick release method.
  17. Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.
Most Helpful

Since I don't have a pressure cooker, I had to improvise and just cook stove top in a dutch oven. But this is the recipe I was looking for. The dumplins are wonerful, the chicken is moist, and it has a wonderful chicken flavor to it. Growing up the recipe we were given was a milky, tasteless soup with chicken and biscuits from a can. I love this homemade from scratch recipe with rich flavors and honest to goodness dumplins. Thank you for posting!

KatyMomma August 12, 2010

Delicious recipe after a a few changes...I had almost four pounds of bone-in skinless chicken breasts...but even if I had used 2 pounds, the liquid (I used chicken broth) in the recipe would not have been enough for the cooking process. After cooking the chicken and taking it out, I added the rest of one can of chicken broth and half of another one and brought that all to a boil before adding the dumplings. I only used about 2/3 of the dumpling dough. After the dumplings were cooked, I took them out, made a slurry with 2 heaping tablespoons of flour and the rest of the chicken broth and added it back to the pressure cooker with one chicken buillion cube. After stirring to combine, I added back the chicken, dumplings, and some frozen peas and cooked until they were done. With those modifications it was DELICIOUS!!!

LearningKat January 27, 2013

Whew! Managed to save this by turning it into a soup. Very good!

Lauren H. January 16, 2016