The Best Pressure Cooker Chicken and Dumplings

Love chicken and dumplings but don’t have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!

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The Best Chicken and Dumplings in the Pressure Cooker
Love chicken and dumplings but don't have a lot of time? These pressure cooker chicken and dumplings are quick, easy, and delicious!
10 minutes
3 minutes
20 minutes
33 minutes


1 large or 2 medium boneless chicken breasts
6 cups chicken broth
2 stalks of celery, broken in half
1/2 onion (chunk)
salt & pepper to taste
3 cups all-purpose flour
1 Tbs baking powder
1 1/4 tsp salt
1 cup + 2 Tbs milk


Cut each chicken breast in half and place pieces in insert pot of Instant Pot.
Add chicken broth, celery, and onion.
Place lid onto Instant Pot and set vent to the sealed position.
Use the manual setting to select a 3 minute cook time at high pressure.
While chicken is cooking, prepare the dumplings by mixing flour, baking powder, salt, and milk until combined.
Turn onto a floured surface and roll to about 1/4 inch thickness (dough will be shaggy).
Use a pizza cutter to cut into strips about 1-2 inch strips or squares.
After the cook time has finished, perform a quick pressure release.
Once pressure has released and valve has dropped, carefully remove lid. Remove and discard chunks of onion and celery. Remove chicken to a plate.
Add dough strips to hot broth and stir well.
Use the Saute function to simmer the broth and dumplings. Simmer until dumplings are cooked and broth has begun to thicken, about 15-20 minutes.
(Broth will continue to thicken more as it cools, but you are welcome to add a slurry of cornstarch and water to thicken it even more if desired).
While the dumplings are cooking, shred the chicken and return it to the insert pot, stirring to combine.
Add salt and pepper to taste. Enjoy!


I use boneless, skinless chicken breasts, but you are welcome to use leftover turkey or rotisserie chicken if you prefer.
Feel free to add some veggies to round it out a bit. Peas, carrots, chopped celery, etc. would all make tasty additions.
You can freeze leftovers to be reheated later. Whether your leftovers are frozen or refrigerated, you may need to add a little bit of water when reheating, especially if you used a cornstarch slurry for thickening.
The broth will thicken more as it cools, but if you want to speed up the process, add a cornstarch slurry at the end and simmer until thickened to your desired consistency.

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