Instant Pot Chicken and Dumplings | Pressure Cooker


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Ingredients Nutrition


  1. Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
  2. Cover, lock, and cook on LOW PRESSURE for 15 minutes.
  3. (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
  4. After 15 minutes, lower pressure with quick release method.
  5. Remove chicken and cover to keep warm.
  6. Combine DUMPLING INGREDIENTS as follows:
  7. Combine eggs, milk, salt and baking powder in large bowl.
  8. Whisk until frothy.
  9. Whisk in 1 cup of flour.
  10. Stir in remaining flour (do not whisk, stir with spoon).
  11. Bring liquid in pressure cooker to a boil.
  12. Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
  13. Cover, lock, and bring to HIGH PRESSURE over high heat.
  14. Lower heat to stabilize, and cook for 5-7 minutes.
  15. Shred Chicken off bone as dumplings cook.
  16. After 5-7 minutes, lower pressure with quick release method.
  17. Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

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