If we’re being truthful, chicken and dumplings were on my short list of foods that I didn’t eat. Something about it, I just couldn’t jive with. Maybe it was a texture thing, maybe I had a bad batch when I was a kid, who knows? I just know for years, I didn’t eat them.
I knew my husband loved chicken and dumplings, so for his birthday one year I surprised him and made a batch. That was the first time I had cooked it and the first time I actually enjoyed a bowl of the stuff. Now, we eat it often enough that I’ve adapted a pressure cooker version of the classic. Of course, everything tastes better pressure cooked, especially Pressure Cooker Chicken and Dumplings.
I couldn’t believe how simple it is. We’re already cooking up some chicken, so we’re cooking our own broth. Plus, we’re going the easy route and using can biscuit dough so we’re not spending that time kneading our own. A few modern hacks never hurt anybody. Right?
If you’re really feeling adventurous, there’s a secret ingredient that I like to use that pushes the envelope on the savory standard of this dish. It all begins with the type of biscuit you use. Personally, I prefer Pillsbury Flaky can dough (this post is not sponsored) because the biscuits always come out fluffy in the center.
But back to the secret, Pillsbury makes a Honey Butter can biscuit dough, that I dare you to try! Using it brings the flavor of this pressure cooker chicken and dumplings to a whole new level. The gravy becomes just a little sweetened and the dough reminds me of some good ole’ fashioned southern cooking.
There are so ways to transform this dish. In the recipe card below, you’ll find out that we like to use both chicken breasts and thighs, but you can use whatever chicken meat you have on hand! We also prefer to use honey butter biscuits, but you’re open to using whatever can biscuit dough that you prefer too!
It’s like a soup but like a stew, or do you consider it a gravy? Whatever it is, there’s one thing that’s for sure- it’s the perfect Fall dish! The perfect mixture of hearty and heartwarming, creamy and delicious, sweet and savory. You’ll be adding this pressure cooker chicken and dumplings to your menu plan pretty often!
- 2 chicken thighs
- 2 chicken breasts
- 3 1/2 cups water
- 1 onion finely chopped
- 2 cloves garlic finely chopped
- 1 tbs salt
- 1 tsp pepper
- 1/2 tsp cayenne
- 1 tbs oil
- 1 can biscuit dough
- 2 cups milk
Turn on SEAR option and add oil.
Season chicken with 1/2 tbs salt and other seasonings.
Sear on both sides.
Add onion and garlic, cook 2-3 minutes until soft.
Add chicken back in pot, then add water to cover chicken completely by about 1 inch. (you may need to add more water depending on the size of chicken)
Add remaining salt.
Turn on HI pressure for 8 minutes.
Perform manual release.
Remove chicken and shred or chop.
Turn pressure cooker back to SEAR.
Return chicken to pot.
Add milk, bring to simmer.
Cut or pull can biscuit dough into bite size pieces.
Drop pieces slowly into the pot, stirring occasionally so that they don't stick together.
Simmer for about 10 more minutes, or until biscuit dough is fluffy on the inside.
Have you tried this recipe? Because of its versatility, we’d love to know how you adapted it to fit your family! Did you use our favorite biscuit dough? Did you use all white meat or dark? Are you trying bone-in in chicken (don’t forget to adjust cooking time if so)? Tell us in the comments!
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