A very easy recipe for making homemade chicken and dumplings in the Instant Pot or any electric pressure cooker. You could also do this on the stove in a big pot, just have one large enough to hold 6-8 cups of liquid.
The video of how we make these Easy Instant Pot Chicken and Dumplings is on our Youtube channel here.
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- 2 boneless skinless chicken breasts or more as needed
- 7 cups chicken broth or more as needed
- 12 ounces frozen dumplings or biscuits I used Mary Hill brand frozen; double if using more than 2 breasts (see notes on biscuits)
- 1 can cream of chicken soup
- seasonings see notes
Ingredients
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- Put one cup of chicken broth in the stainless steel liner of your Instant Pot or electric pressure cooker. Spray the trivet that comes with the unit with cooking spray, and place the chicken breasts on top. Season the meat (I used salt, pepper, a dash of onion powder, a dash of garlic powder and a few shakes of Mrs Dash chicken seasoning). Cook on Manual / Pressure Cook for 10 minutes. Let the chicken release pressure naturally (called NPR, just leave it alone) for an additional 10 minutes. Then carefully release the rest of the pressure (called QR or quick release - I do this with a wooden spoon in spurts, with a towel over the vent, cover the vent because it WILL spew out liquids!) Remove the trivet with the chicken and set aside to cool, you'll shred it to add to the dumplings at the end.
- Switch your Instant Pot or electric pressure cooker back to Saute mode and adjust to the "more" heat setting (the highest heat setting you have). Add the remaining 6 cups of broth to the pot and let it start heating up. Take a wooden spoon and scrape up any bits of chicken or residue that are on the bottom of your inner cooking pot.
- Cut your frozen dumplings into thirds (small squares or pieces) and add individually to the broth. I drop 3-4 at a time and stir after each. You should stir often so that they won't stick or clump together.
- Put the lid back on the Instant Pot and set the valve to sealing, and cook on Manual / Pressure Cook for 4 minutes. When time is up, allow your Instant Pot to release pressure naturally (NPR) for 2 more minutes and then QR (quick release) the rest of the pressure. Be sure to use a wooden spoon and do this in spurts, and I always cover with a kitchen towel, so liquid won't spew out from the pot.
- Add the can of cream of chicken soup and begin to stir to try to get it to dissolve and incorporate into the broth with dumplings. Then add the shredded chicken in. If it's not dissolving, you can turn your Instant Pot back to Saute mode to help the condensed soup incorporate. Season to taste (I use the same seasonings as I did on the chicken). If you like veggies, add some frozen or canned veggies now, but we just like plain chicken with dumplings, so we do not add any. Serve and enjoy!
Stacy's Notes: I've made this multiple times now. If I am short on time, I like to buy the pre-made frozen thin dumplings from the freezer section at the grocery store. If I have more time and want to cut the cost a bit, I buy a can of cheap biscuits from the refrigerator section, and roll each biscuit as thin as I can get them with a rolling pin. Then I cut each flat biscuit into thin strips to add to the broth. Both ways are good, one just saves time and the other saves money!