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Chicken Dumpling Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Chicken and Dumplings Pressure Cooker Recipe

This Chicken and Dumplings recipe delivers old-school comfort with tender pressure-cooked chicken, rich and creamy broth, and fluffy homemade dumplings—all in under an hour.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 657 kcal

Equipment

  • 1 Pressure Cooker with lid and float valve

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil for searing
  • 2 lbs bone-in skinless chicken breast or thighs your choice
  • Salt and pepper to taste
  • 5 tablespoon 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
  • 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
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried parsley
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon mustard powder
  • 0.25 teaspoon ground sage
  • ⅛ teaspoon pepper
  • 2 cups cake flour or all-purpose flour
  • 2 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 2 teaspoon sugar
  • ¾ cup cold sour cream
  • ¼ cup cold milk
  • 4 tablespoon butter melted

Instructions
 

Instructions

  • Heat olive oil in your pressure cooker pot over medium-high heat. Season chicken with salt and pepper, and sear all sides for 3-4 minutes each. Remove and set aside.
  • Lower heat and melt butter. Sauté onion, carrots, and celery for 5 minutes.
  • Add garlic and cook for 1 minute, then stir in Worcestershire and hot sauce for 1-2 minutes to combine flavors.
  • Return chicken to pot. Add chicken broth and bouillon (if using). Lock lid and cook on high pressure for 20 minutes.
  • Use quick release to let steam out. Remove chicken, shred, and discard bones.
  • Mix dumpling ingredients (flour, baking powder, baking soda, salt, garlic powder, sugar, sour cream, milk, melted butter) to make dough.
  • Add shredded chicken back to soup. Drop dumpling spoonfuls into broth. Cover with lid, simmer (do not pressurize) for 15 minutes.
  • Check dumplings with a toothpick. If clean, they’re ready. If not, simmer a few more minutes covered. Garnish and serve.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for 3 months. Dumplings are best fresh but can be reheated in the oven for better texture.