YIELD: 6 SERVINGS

The Best Chicken and

Dumplings in the Pressure

Cooker
Love chicken and dumplings but don't have a lot of time? These pressure cooker chicken and
dumplings are quick, easy, and delicious!

PREP TIME COOK TIME ADDITIONAL TIME TOTAL TIME

10 minutes 3 minutes 20 minutes 33 minutes

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 Tbs milk

Instructions
1. Cut each chicken breast in half and place pieces in insert pot of Instant Pot.
Do not sell my personal information 2. Add chicken broth, celery, and onion.
3. Place lid onto Instant Pot and set vent to the sealed position.
4. Use the manual setting to select a 3 minute cook time at high pressure.
5. While chicken is cooking, prepare the dumplings by mixing flour, baking powder, salt, and
milk until combined.
6. Turn onto a floured surface and roll to about 1/4 inch thickness (dough will be shaggy).
7. Use a pizza cutter to cut into strips about 1-2 inch strips or squares.
8. After the cook time has finished, perform a quick pressure release.
9. Once pressure has released and valve has dropped, carefully remove lid. Remove and
discard chunks of onion and celery. Remove chicken to a plate.
10. Add dough strips to hot broth and stir well.
11. 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.
12. (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).
13. While the dumplings are cooking, shred the chicken and return it to the insert pot, stirring
to combine.
14. 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.

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