Best-Ever Chicken and Dumplings
Comforting and hearty pressure cooker chicken and dumplings packed with tender chicken, soft veggies, and fluffy homemade dumplings — perfect for a cozy one-pot meal.
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.
Notes
Store leftovers in airtight containers. Refrigerate up to 3 days or freeze up to 1 month. Reheat gently to preserve dumpling texture.