Instant Pot Chicken and Dumplings | Pressure Cooker
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). ** NEW NOTE**. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).
- Ready In:
- 2 lbs skinless chicken breasts, on bone
- 1 onion, diced
- 4 carrots, peeled and diced
- 3 stalks celery, sliced (add tops for extra flavor)
- 2 cups water (or Chicken Stock)
- 1⁄2 teaspoon dried thyme (or 3 sprigs fresh)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 large eggs
- 2⁄3 cup nonfat milk
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon chives, snipped into bits (optional)
- Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
- Cover, lock, and cook on LOW PRESSURE for 15 minutes.
- (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
- After 15 minutes, lower pressure with quick release method.
- Remove chicken and cover to keep warm.
Combine DUMPLING INGREDIENTS as follows:
- Combine eggs, milk, salt and baking powder in large bowl.
- Whisk until frothy.
- Whisk in 1 cup of flour.
- Stir in remaining flour (do not whisk, stir with spoon).
- Bring liquid in pressure cooker to a boil.
- Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
- Cover, lock, and bring to HIGH PRESSURE over high heat.
- Lower heat to stabilize, and cook for 5-7 minutes.
- Shred Chicken off bone as dumplings cook.
- After 5-7 minutes, lower pressure with quick release method.
- Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.
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My bad for not reading down far enough into the reviews before making this recipe exactly as stated. After adding more liquid, not once-but twice, I wound up with tough, dense dumplings and vegetables that were practically frying in the bottom of the pot. At least two cups were needed.......maybe more.