Pressure Cooker Chicken and Dumplings

Pressure Cooker Chicken and Dumplings


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This is a delicious and quick recipe for chicken and dumplings. The pressure cooker speeds things up nicely! This makes a great weeknight meal for those of us who don't have much time!

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

8 servings


  • 2 lbs. chicken breasts, boneless and skinless
  • 1 onion, diced
  • 4 carrots, peeled and diced
  • 3 stalks celery, sliced
  • 3/4 C. chicken stock
  • 3 sprigs thyme
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 eggs
  • 2/3 C. skim milk
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 2 C. flour
  • 1 Tbs. chives

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Combine the chicken, vegetables, stock, herbs, salt, and pepper in the pressure cooker. Lock the lid. 

Cook on Low Pressure for 15 minutes. 

After 15 minutes, quick release the pressure and unlock the lid. Remove the chicken and wrap tightly in foil. 

In a large bowl, combine eggs, milk, salt, and baking powder. Whisky until it bubbles. Add 1 C. of flour and whisk until combined. Add remaining flour and stir using a spoon. 

Bring the liquid in the pressure cooker to a boil and gently drop tablespoon-sized pieces of dough into the broth. Once all the pieces have been added, lock the lid and bring to High Pressure over high heat. 

Lower heat so that the pressure level stabilizes, and cook for 5 minutes. Quick release the pressure and keep under low heat.

Shred and add the chicken to the mix. Serve immediately. 

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