Best 2 Pressure Cooker Chicken And Dumplings Recipes

Pressure cooker chicken and dumplings is a classic comfort food that is easy to make and incredibly delicious. Whether you are a seasoned cook or a beginner in the kitchen, this versatile dish is sure to impress your family and friends. With its tender chicken, flavorful broth, and light and fluffy dumplings, this dish is a perfect meal for any occasion. So gather your ingredients, prepare your pressure cooker, and let's embark on a culinary journey to create the ultimate pressure cooker chicken and dumplings.

Let's cook with our recipes!

PRESSURE COOKER CHICKEN AND DUMPLINGS

Pressure Cooker Chicken and Dumplings image

It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 1/2 pounds bone-in chicken pieces, preferably dark meat
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
2 carrots, diced
2 celery stalks, diced
1 Spanish onion, diced
1 turnip, peeled and diced
4 garlic cloves, smashed
1/4 cup all-purpose flour
1 quart chicken stock, preferably homemade
Chopped fresh parsley or celery leaves, for serving
1 1/2 cups all-purpose flour
1/2 cup fine cornmeal
1/4 cup minced fresh chive (optional)
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter, melted
3/4 cup whole milk

Steps:

In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Instant Pot Chicken and Dumplings | Pressure Cooker image

Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). NEW NOTE. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Provided by redsparklies

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs skinless chicken breasts, on bone
1 onion, diced
4 carrots, peeled and diced
3 stalks celery, sliced (add tops for extra flavor)
2 cups water (or Chicken Stock)
1/2 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
2/3 cup nonfat milk
1 tablespoon baking powder
1 teaspoon salt
2 cups all-purpose flour
1 tablespoon chives, snipped into bits (optional)

Steps:

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

Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3

Tips:

Use a variety of vegetables. This will add flavor and nutrients to your dish. Some good options include carrots, celery, onions, and potatoes.
Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
Use a good quality chicken broth. The broth is the base of the soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Make the dumplings ahead of time. This will save you time when you're ready to cook the soup. You can store the dumplings in the refrigerator for up to 24 hours.
Serve the soup hot. Chicken and dumplings is best served hot, so be sure to heat it through before serving.

Conclusion:

Chicken and dumplings is a classic comfort food that is easy to make in a pressure cooker. With a few simple ingredients, you can have a delicious and hearty meal on the table in no time. So next time you're looking for a quick and easy weeknight meal, give chicken and dumplings a try.