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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
Cook Time 40 minutes
Total Time 1 hour
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.