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Pressure Cooker Chicken and Dumplings

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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.

Pressure Cooker Chicken and Dumplings: The Fervent Mama - I adapted a pressure cooker version of this southern classic. And of course, everything tastes better pressure cooked, especially Pressure Cooker Chicken and Dumplings.

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.

Pressure Cooker Chicken and Dumplings: The Fervent Mama - I adapted a pressure cooker version of this southern classic. And 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?

 

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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.

Pressure Cooker Chicken and Dumplings: The Fervent Mama - I adapted a pressure cooker version of this southern classic. And of course, everything tastes better pressure cooked, especially Pressure Cooker Chicken and Dumplings.

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.

Pressure Cooker Chicken and Dumplings: The Fervent Mama - I adapted a pressure cooker version of this southern classic. And of course, everything tastes better pressure cooked, especially Pressure Cooker Chicken and Dumplings.

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!

Pressure Cooker Chicken and Dumplings: The Fervent Mama - I adapted a pressure cooker version of this southern classic. And of course, everything tastes better pressure cooked, especially Pressure Cooker Chicken and Dumplings.

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!

Pressure Cooker Chicken and Dumplings

Pressure Cooker Chicken and Dumplings

Yield: About 6 Servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 23 minutes

This Pressure Cooker Chicken and Dumplings is southern style and delicious! Plus, it's got a little sweeter option!

Ingredients

  • 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

Instructions

  1. Turn on SEAR option and add oil.
  2. Season chicken with 1/2 tbs salt and other seasonings.
  3. Sear on both sides.
  4. Remove chicken.
  5. Add onion and garlic, cook 2-3 minutes until soft.
  6. 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)
  7. Add remaining salt.
  8. Turn on HI pressure for 8 minutes.
  9. Perform manual release.
  10. Remove chicken and shred or chop.
  11. Turn pressure cooker back to SEAR.
  12. Return chicken to pot.
  13. Add milk, bring to simmer.
  14. Cut or pull can biscuit dough into bite size pieces.
  15. Drop pieces slowly into the pot, stirring occasionally so that they don't stick together.
  16. 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!

Be sure to pin this recipe, send it to a friend, or share it on your favorite social media! Sharing is caring, and by sharing you’re also helping your friends and family to find great quality recipes to try with their family tonight! 

Don’t forget to join our Facebook Group, Pressure Cooker Family Recipes, to gather new recipes, or share some of your own! We’re creating a community around one of our favorite kitchen gadgets and giving you the opportunity to learn and teach your friends!

Do you have a recipe that you’d like to see transformed into a pressure cooker version? Link your favorite recipe, email us, or list it in the comments and we’ll do our best to make the best version of it just for you!

This Post Has 4 Comments

  1. Followed directions and it looks watery

  2. I we made it with chicken breasts, added more water than the recipe asked for so that the chicken was covered (4 1/2 cups). We also used 1 cup of heavy whipping cream rather than milk. The broth became thick as a gravy. We just happened to have the honey Grands refrigerated biscuit dough, too! Served Le Suer English peas as a side. Rich and yummy, and pretty darn easy! Thank you for sharing your recipe. We will make again.

  3. I made this. We are a chicken breast family so that’s what I used. I made my own dough but I added a smidge of honey to it when I came across your post. My kiddos loved it not too sweet but it added that extra something. I also added a can of peas and seasoned with old bay, celery salt, sea salt and herbes de provence.

    1. That sounds delicous, JoDean! We love to hear about our reader’s variations to our favorite recipes!

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