Creamy Chicken Dumpling Soup

Steam curls up from the valve and your stomach starts talking back. You sense that warm, homey smell hitting the air and it pulls you in close. There's just something about this combo of chicken and dumplings that gets you right in the feels.

You spot the tender pull of the chicken when you start shredding it, juicy and falling apart just the way you want. Then those little dumplings puff up soft and pillowy, soaking in all that flavor you've simmered together.

You feel like you're wrapped up in a cozy blanket with each bite, the kind of meal that hits just right on a cooler day. And y'all, this pressure cooker way? It shaves off so much cooking time you ain't gotta wait hours for comfort food.

Why Your Cooker Beats Every Other Pot

• Pressure build happens fast so you cut down wait time big time.
• The sealing ring keeps all those yummy smells and juices locked inside while cooking.
• Float valve lets you know when the cooker's fully pressurized which is a nice little helper.
• Natural release saves you from losing tasty broth and keeps meat tender and juicy.
• It cooks chicken and dumplings all in one pot, making clean up way easier.

What Goes Into the Pot Today

• 1 tablespoon olive oil for searing your chicken just right.
• 2 pounds of bone-in skinless chicken breast or thighs-you pick. Both work great and get nice and tender.
• Salt and pepper to season your chicken and veggies well.
• 5 tablespoons butter to soften your onions, carrots, and celery.
• Diced onion, carrots, celery, and 3 cloves minced garlic for that classic base flavor.
• 1 teaspoon Worcestershire sauce and 1 teaspoon hot sauce (I go with Franks) to give it a little kick and richness.
• Flour, chicken broth, and half and half to make that creamy soup base smooth and rich.
• Frozen peas, onion powder, dried herbs like basil, parsley, thyme, rosemary, and some mustard and sage powders-adding layers of taste that make this dish pop.
• Dumplings get their own mix of cake or all-purpose flour, baking powder, baking soda, salt, garlic powder, sugar, sour cream, milk, and melted butter for soft, fluffy bites.

The Full Pressure Cooker Journey

1. Heat olive oil in your pressure cooker on medium-high. Season chicken with salt and pepper then sear about 3-4 minutes a side till light golden. Take it out and set aside.
2. Drop in butter and melt it down. Toss in diced onion, carrots, and celery. Cook until veggies soften, about 5-6 minutes.
3. Add minced garlic and stir for just a minute till you smell that garlic scent real good.
4. Pour in Worcestershire and hot sauce. Put chicken back in. Cover chicken with chicken broth or water, just enough to cover.
5. Seal up your cooker, wait for pressure build (float valve rises) then cook on high pressure for 12 minutes.
6. Do a natural release so you keep that tender pull on the chicken. Open lid carefully, take chicken out, shred with fork. Toss bones.
7. Return shredded chicken to pot. Drop spoonfuls of dumpling dough onto simmering broth. Cover and cook on low pressure about 8 minutes or until dumplings puff up. Season with salt and pepper to your liking and dig in.

Valve Hacks You Need to Know

• If you're in a rush, you can do a quick release after a few minutes of natural release but watch out for splatters.
• Keep your sealing ring clean and dry so it holds pressure tight; slipping it in wet can cause trouble with sealing.
• Check your float valve before sealing to make sure it's moving freely, or the cooker won't pressurize properly.
• For thicker soups, add dumplings after pressure cooking so they don't get soggy or mushy.

What It Tastes Like Fresh From the Pot

You notice the warm tender chicken mingling with creamy broth that's got just the right amount of spice and herbs. It feels like a hug in a bowl.

Dumplings puff up soft and pillowy, catching bits of broth that make each bite full of flavor and just a little buttery smoothness. It's comfort that melts on your tongue.

The whole pot smells amazing, savory with little hints of garlic, thyme, and a touch of heat from the hot sauce. It's cozy and familiar, making you wanna grab a spoon and dig right in.

Smart Storage That Actually Works

• Cool your leftovers before sealing in an airtight container. Lettin it cool stops moisture build-up that can water down flavors.
• Freeze in individual portions so you can grab just one or two bowls at a time. Dumplings hold up great when reheated slowly.
• Reheat on the stovetop or low microwave power, adding a splash of broth if it feels thick. Keeps dumplings soft and chicken juicy.

Everything Else You Wondered About

• Can I use boneless chicken? Yeah, but bone-in gives better flavor and tender pull. Just adjust cooking time a bit.
• What if my dumplings aren't fluffy? Make sure your baking powder and soda are fresh-they're what help them rise.
• Do I have to use hot sauce? Nope, it adds kick but you can totally skip or swap with paprika for smoky flavor.
• How do I avoid overcooking chicken? Follow natural release so it stays juicy and tender, not dried out.
• Can I add other veggies? Totally, peas and green beans work great. Just chop small so they cook fast.
• What's the best way to clean the pressure cooker? Remove sealing ring and wash well to keep it sealing right. Wipe down float valve gently to avoid damage.

Chicken and Dumplings

This easy pressure cooker Chicken and Dumplings recipe delivers tender chicken and fluffy dumplings in a creamy, herb-infused broth—comfort food done fast!

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 people

Calories 657 kcal

Equipment

• 1 Mixing bowl for dumpling dough

Ingredients

  

Main Ingredients & Dumplings

• 1 tablespoon olive oil for searing chicken
• 2 lbs bone-in skinless chicken breast or thighs
• salt and pepper to taste
• 5 tablespoons butter
• 1 small yellow onion diced
• 1 cup carrots diced
• 2 sticks celery diced
• 3 cloves garlic minced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce Frank's recommended
• ⅓ cup flour
• 4 ½ cups chicken broth
• 1 chicken bouillon cube optional
• 1 ½ cups half and half
• ¾ cup frozen peas
• 1 teaspoon onion powder
• ½ teaspoon each dried basil, parsley, thyme, rosemary, mustard powder
• ¼ teaspoon ground sage
• ⅛ teaspoon pepper
• 2 cups cake flour or all-purpose flour for dumplings
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 2 teaspoons sugar
• ¾ cup cold sour cream
• ¼ cup cold milk
• 4 tablespoons butter melted

Instructions

 

Instructions

• Season chicken with salt and pepper. Heat olive oil in pressure cooker and sear chicken for 3-4 minutes per side until lightly browned. Remove and set aside.
• Melt butter in the pot. Sauté onion, carrots, and celery for 5-6 minutes until softened.
• Add garlic and sauté for 1 minute until fragrant.
• Add Worcestershire sauce, hot sauce, and return chicken to pot. Pour in broth to cover.
• Seal cooker and cook on high pressure for 12 minutes. Do natural release. Remove chicken and shred, discarding bones.
• Return shredded chicken to pot. Add onion powder, herbs, mustard, flour and stir well while simmering.
• Slowly stir in chicken broth, half and half, bouillon cube, and peas. Simmer gently.
• In a bowl, mix flour, baking powder, baking soda, salt, garlic powder, and sugar. Stir in sour cream, milk, and melted butter to form dough.
• Scoop dough over soup with small scoop. Cover tightly and lightly simmer for 15 minutes without lifting lid. Check dumplings for doneness with toothpick.
• Once cooked through, garnish with parsley and serve warm.

Notes

Let dumplings steam covered — don’t lift the lid early! You can make the soup base ahead and add dumplings fresh before serving.