Super Easy Chicken and Dumplings
Comforting, rich, and irresistibly easy, this pressure cooker chicken and dumplings recipe brings all the cozy flavors of classic comfort food to your table in record time.
Equipment
- 1 Pressure Cooker with sealing ring
Ingredients
Main Ingredients
- 2 cans condensed cream of chicken soup 10.5 ounces each
- 3 cans chicken broth 14 ounces each
- 3 cups shredded cooked chicken meat breast or thigh
- 2 cans refrigerated biscuit dough 10 ounces each
- Salt and pepper to taste
- Optional herbs like thyme or parsley
- Butter optional, for added richness
- Chopped onions or garlic optional, for savory flavor
- Water as needed to adjust thickness
Instructions
Instructions
- Add cream of chicken soup and chicken broth to the pressure cooker. Stir until well mixed and heating.
- Add shredded chicken. Stir and bring to a boil.
- Tear biscuit dough into small pieces and drop into the boiling mixture.
- Close pressure cooker lid with sealing ring in place. Cook on high pressure for 10 minutes.
- Use quick release after cook time. Let pot sit off heat covered a few more minutes if dumplings are doughy. Stir and serve.
Notes
Use rotisserie chicken for faster prep. Store leftovers in fridge for 3-4 days or freeze in individual portions. Reheat gently for best texture.