Steam curls up from the valve and your stomach starts talking back. You gotta love that sound when the float valve pops up and you know the pressure build inside is doing its thing. The sealing ring does its job so good, no steam escapes except from the proper valve spot.
You spot the tender pull of the chicken just as you open the lid after the valve hiss settles down. The whole kitchen smells like the kind of comfort food that feels like a warm hug. Carrots, celery, and onions mingle perfectly with garlic as they break down fast, all thanks to that steady pressure cooking time.
By the time you get to dropping dumpling dough into the simmering broth, you remember why this method works so dang well. No more waiting forever for the stove top to simmer down. This recipe gives you that cozy meal fast without a ton of fuss. You catch yourself ready to dive in even before the dumplings finish puffing up.
The Real Reasons You Will Love This Method
- Pressure cooker seals in all the flavors tight and fast.
- Chicken becomes crazy tender so it falls apart easily.
- Dumplings puff up soft and light every time thanks to steady pressure.
- Float valve lets you know when it1s ready to open up.
- Cooking time is way shorter than stove top simmering.
- One pot cleanup which is always a win.
- Sealing ring keeps steam locked so no mess or guesswork.
Everything You Need Lined Up
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon salt plus ½ teaspoon salt for dumplings
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
Get all your ingredients ready so you don't gotta look around when the cooking starts. Chop up that onion, slice carrots and celery thin so they cook fast. Mince garlic fresh for that real punch of flavor. The chicken thighs are best for tender pull, no bones to wrestle with.
Flour, baking powder, salt for dumplings all mixed ahead makes dropping dough way smoother. Melted butter and milk add that soft touch inside the dumplings you gonna love. And fresh parsley at the end? That's your little sprinkle of fresh all around.
How It All Comes Together Step by Step
- Heat vegetable oil in your pressure cooker on medium heat. Toss in onion, carrots, and celery. Let 1em cook till they're soft, about 5 minutes. It's smell-fest time.
- Stir in the minced garlic, salt, and pepper. Cook for just a minute more so the garlic doesn't burn but gets real fragrant.
- Pour in chicken broth and crank up the heat to bring it to a boil. Then add chicken thighs in. Lock on that lid and make sure sealing ring is snug.
- Once you see the float valve pop up, lower heat to simmer and cook under pressure for 20 minutes. Listen for valve hiss then wait till pressure drops.
- Carefully release the valve, open the lid, and remove chicken. Shred it up with two forks. You want that tender pull, dang it.
- Mix flour, baking powder, and salt in a bowl. Stir in milk and melted butter till you get a sticky dough that holds together.
- Drop spoonfuls of dumpling dough into the simmering soup. Cover and let it cook under low pressure for another 15 minutes till dumplings puff up nice and soft.
- Sprinkle chopped fresh parsley on top and serve it up. You1re in for a warm, hearty meal with minimum fuss.
Easy Tweaks That Make Life Simple
- Use pre-chopped frozen veggies when you're in a rush, they still work real good.
- Swap chicken thighs for breasts if that's what you got, just watch pressure time.
- Make dumpling dough ahead and keep it covered in the fridge till ready.
- Butter swap with olive oil if that's what you prefer, still tasty.
- Add a pinch of dried herbs in broth for extra flavor without extra work.
Your First Taste After the Wait
The first bite hits your tongue with steaming warmth. Chicken19s tender and juicy, soaking up the broth just right. Dumplings melt in your mouth soft and pillowy, chewy in all the right ways.
You catch carrots and celery that1ve turned sweet and mellow. Garlic and pepper give a gentle kick that balances everything. You remember comfort food doesn1t gotta be complicated to be real good.
Everything blends into a bowl full of cozy, just like you hoped it would. That parsley on top adds just a fresh pop that kinda wakes up your taste buds again after each spoonful.
You1re glad you took the wait, cause dang, this one is gonna stick with you. Perfect for nights when you want to feel wrapped up in a bowl.
How to Store This for Later
Once the meal's done and cooled a bit, scoop it into containers with tight lids. Make sure dumplings aren19t squished 'cause you want to keep their fluffiness.
In the fridge, store for up to 3 days. Just reheat gently on the stove or microwave so dumplings don19t get rubbery. Stir it up good before serving.
For longer stash, freeze in a freezer-safe container. Best to eat within a month. Thaw overnight in the fridge before warming up low and slow. It saves your leftovers without losing texture.
Everything Else You Wondered About
- Can I use chicken breasts? Sure can, just check them a bit earlier since they cook faster and can dry out.
- Why do dumplings need baking powder? That19s the lift that makes 19em puff light and soft, gotta have it.
- What if my pressure cooker doesn19t have float valve? Just go by the time and steam you see, should be fine but keep an eye on it.
- Can I add frozen veggies straight in? Yep, they go in with the broth and chicken. Just add a minute or two to cooking time.
- How thick should dumpling dough be? Sticky but stiff enough to hold shape when dropped by spoon.
- Why is sealing ring important? It keeps all the steam in so pressure builds right and cooking stays on point.
Additional Related Recipes
For other comforting one-pot meals, try out our stuffed pepper soup recipe which similarly uses a pressure cooker for rich, hearty flavors. If you1re a fan of slow cooker meals, check our recipe for slow cooker garlic butter beef bites & potatoes, great for effortless cooking and delicious results.
Want to explore other classic comfort foods? Our cowboy casserole offers a filling one-pot meal that the whole family will love.
Best-Ever Chicken and Dumplings
Equipment
- 1 Pressure cooker with float valve and sealing ring
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 carrots sliced
- 2 stalks celery sliced
- 3 cloves garlic minced
- 1 teaspoon salt plus ½ teaspoon for dumplings
- ½ teaspoon black pepper
- 6 cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ cup whole milk
- 2 tablespoons unsalted butter melted
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Heat vegetable oil in your pressure cooker on medium heat. Toss in onion, carrots, and celery. Let them cook till they're soft, about 5 minutes.
- Stir in the minced garlic, salt, and pepper. Cook for just a minute more until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken thighs and secure the lid with proper sealing.
- Once float valve rises, reduce heat and cook under pressure for 20 minutes. Release valve and let pressure drop naturally.
- Remove chicken and shred using forks.
- Mix flour, baking powder, and salt in a bowl. Stir in milk and melted butter to form sticky dough.
- Drop spoonfuls of dough into simmering soup. Cover and cook on low pressure for 15 minutes until dumplings are done.
- Sprinkle fresh chopped parsley and serve hot.
