Pressure Cooker Chicken and Dumplings Recipe (2024)

No one said this particular recipe was necessarily "dinner in an instant". That is just the title of the book, which was drawn from the name of the device (The Instant Pot). Get over yourselves, literalists.

Dinner in an instant???? This recipe takes 45' of cooking time (10' to brown, 10' to soften veggies, 13' to pressure cook the chicken and then another 10' under pressure for the dumplings)??? You can cook this on the stovetop in that amount of time, with far less hassle, by starting with skinless chicken thighs and adding the dumplings to the last 10' of chicken cooking time.

This was tasty and I do think using the pressure cooker cut down on cooking time and made for a more relaxed experience. I did not do the dumplings under pressure - I just dropped the dough into broth simmering on the "brown" setting and loosely put the lid on until they were done - maybe 5 minutes.

I had the same thought after preparing this recipe. It was in true Melissa Clark fashion, delicious, but it was 2 hours. It is not an "instant" 13 minutes to cook chicken: pot has to build up right amount of pressure before timer countdown begins. Then it takes a minute or 2 to manually release steam. Which cools down gadget. Which then needs more time to reheat & build up right amount of pressure. I enjoy my instant pot but using it for this recipe felt gimmicky & unnecessary.

Dumplings should first be cooked with lid off 10 minutes and lid on for another 10 minutes. I will take vegetables out prior to dumplings next time as it's too much cooking as written in recipe.

Remove vegetables along with chicken so they don't turn to mush. Even after the initial 13 minutes, diced vegetables are soggy; large chunks would hold up better. As others have helpfully said, this is not a quick recipe, nor does it look like the photo (the broth looks more like gravy), but it is delicious. To use a whole cut-up chicken, leave the white meat large (2 halves breast with wing attached) while separating leg into drum and thigh, and use stated cooking time.

This recipe took a very busy 2 hours start to finish, and I even used a separate pan and browned both batches of chicken at the same time. Turnip was key. I added chopped kale with the dumplings. Had the Instant Pot on sauté while dropping the dumplings in. The dumplings expand quite a bit while cooking. Aim for a small quenelle. This dish was tasty, but not sure it’s worth the effort - I’m exhausted!

I used this recipe for the dumplings, combining them with a different chicken recipe. I subbed masa for cornmeal, powdered the salt and pepper w/ mortar and pestle, and subbed .25 cup buttermilk for an equal portion of milk. I cooked them for 7 minutes on Saute, with the lid co*cked over the pot but not sealed, after removing the chicken. My flour is fine unbleached bread flour.The dumplings turned out addictively good. I liked the faint corn flavor, and they were consistently fluffy inside.

This is the first Instant Pot recipe I've followed that caused a small explosion. When I manually released the pressure as part of step 3, the soup started spraying like a fountain from the release valve. I was apprehensive about it happening again during the dumpling phase, so I used the saute setting and left the lid off. I'm happy to report the end product was still delicious, but I'm scared to try this again. The mess alone makes me hesitant.

I didn't have any problem with the time it took to make this dish. The pressure cooker to me made this more efficient. The saute setting on my pressure cooker isn't all that good so I browned the chicken and veggies in a separate pan before dumping them into the cooker and adding the flour. The dumplings were dense and gummy, even after sauteing them after pressure cooking them. I think I'll stick to Sean Brock's mom's recipe for chicken and dumplings though.

I wonder if it means Dinner in an "Instant", i.e., an Instant Pot but implying it's quick (or fuss free).

Unbelievably comforting and delicious. Worth it. Recipe as written: Used bone in chicken thighs and organic broth. A splash of white wine.

Definitely still a weekend meal - somewhat labor intensive for all of the steps. I might try browning the chicken on the stovetop while sautéing veggies in the Instapot (will get a better brown and cut down on time)

It’s a soggy viscous mess. Triggered the burn shutdown when I cooked it.

My quick-and-dirty version: Skinless bone-in thighs, no marinating. Sear thighs while chopping veg (no turnip). Remove meat, add veg, stir till fragrant, add thyme and white pepper. Add 4c water, seal, manual for 15 min, QR. Stir in Better than Bouillon to taste. Serve with rolls. Next time will bake biscuits; if dumplings, will do on Saute, not pressure. Check out Instant Kid's C&D on youtube. Not true to recipe, but good and done in an hour total.

Can't you just cook the dumplings and chicken at the same time? There's a 3 minute difference of cooking time (under pressure). Reading some of the comments, it seems like this might be easier just doing it in a casserole in the oven, chopping the veg while searing the chicken and then getting it started cooking while you make the dumplings and then just put them on top and finish it all together, no? Either in the oven or stove top or under pressure at that point?

Veggies were super mushy despite cutting them chunkier as suggested by others. Ended up throwing them away and sautéing up a new batch to add back.

This was the chickeniest thing I have ever tasted and I don't really mean that as a compliment. To add stock to a roux and then pressure cook bone-in chicken is going to make a super-concentrated, really thick, gravy-like soup. It took a while to make, but the steps were nicely sequential and not that hard. Just don't expect a fresh, summery soup like what you see in the picture. This is a meal to make before going cross-country skiing in Northern Poland or something.

Honestly, there are much fast and equally as good IP recipes for chicken soup. It took me over two hours and I can’t say it was worth it. It had good, rich flavors and the dough balls were OK, but eggs noodles are better. If you do cook this, absolute take the advice from the comments and remove the veggies before you pressure cook the dumplings. The ones I left in, vanished.

This recipe was really crazy. There’s no reason to make this in an instant pot. It took just as long and was more work than just making a stove top version. It was delicious! But two hours very hands on work…vs a stove top version that would have taken as long but maybe only requires 30 min active work. Anyway it was good but just skip the instant pot. Don’t skip the turnip.

Followed as written and it’s excellent. I wasn’t expecting it to be as good as it was! It does take some time but you could make ahead up to the dumpling stage and either freeze it or finish the next day.

This was delicious. I didn’t have fine corn meal but I used some semolina instead. Full fat buttermilk instead of whole milk. Dill was the garnish. Fabulous as usual for Ms Clark’s recipes.

I have made this, and it is delicious! Having read the comments before making, I noticed several people saying their broth needed flour because it was dark-colored. Not true. My broth is clear, because I made homemade bone broth, with fresh chicken bones from the market (rotisserie chicken bones do not work). I put the veggies and a few herbs in large chunks with the bones, skim the fat and reserve as schmaltz, and strain it 3 times so only liquid remains. My broth is always clear.

This was good. If I make it again I’ll add peas, thyme, a bit more salt, and maybe a bit of lemon juice. It was a little bland, but still a comforting dish on a rainy Sunday evening.

This turned out tasty, though the broth was definitely more like a gravy, even with only half the flour added (2 tablespoons). If I cook it again, I'd follow some of the recommendations to omit the flour added to the stock. Also, I'd put double the veggies in next time.

I followed the recipe, except that I didn’t have chicken broth, so I added 1quart of water and 4 tblsp of salted butter instead. I also used more veggies—a potato, carrots, onion, rutabaga, and mushrooms, and fresh herbs. Unfortunately, the liquid was too thick and I got a burn message on the instant pot before it got to pressure. I’m wondering if all extra vegetables was the reason why it burned. I wound up cooking it on the stove instead. It was pretty good, though the veggies were mushy.

Really nice flavors but the dumplings completely disintegrated once I pressure cooked them. When I opened the pot I found a thick, creamy soup instead. Still tasty, but I am not sure what happened there.

I had half a box of Cremini mushrooms left over from another dish. Quartered them and added with the veggies. Nice!

While I agree with others that this dish takes about 3 hours to prepare, it's actually pretty simple — most of that time is spent waiting. Well worth the effort if you have the time. BTW, I made it in a traditional stove-top pressure cooker, which worked very well.

Excellent! Followed recipe exactly. It was my first Instant Pot try. Chicken is very tender, flavorful and dumplings were done in time noted.