Instant Pot Chicken and Dumplings | Pressure Cooker

Overall, the flavor is good. We thought there was a bit too much thyme, but other than that it was tasty. I was concerned the dumplings wouldn't hold together in the pressure cooker, but they did fine. The unfortunate aspect of the dumplings is that they were very heavy and dense. Since the dumpling recipe itself is similar to most, I can only assume this is a product of the pressure cooker. The upside is that cooking under pressure does a nice job of infusing flavors through the dumplings and chicken. Well give it one more try with a different dumpling mix and less thyme. Then again, maybe I just had too much thyme on my hands!!!

Delicious recipe after a a few changes...I had almost four pounds of bone-in skinless chicken breasts...but even if I had used 2 pounds, the liquid (I used chicken broth) in the recipe would not have been enough for the cooking process. After cooking the chicken and taking it out, I added the rest of one can of chicken broth and half of another one and brought that all to a boil before adding the dumplings. I only used about 2/3 of the dumpling dough. After the dumplings were cooked, I took them out, made a slurry with 2 heaping tablespoons of flour and the rest of the chicken broth and added it back to the pressure cooker with one chicken buillion cube. After stirring to combine, I added back the chicken, dumplings, and some frozen peas and cooked until they were done. With those modifications it was DELICIOUS!!!

I really like the taste. The only change I made was adding about two cups more water to it. We have the Duo 60 v2 and there just wasn't a lot of water/broth to it. Adding two cups of water made it less dry in my opinion.

Since I don't have a pressure cooker, I had to improvise and just cook stove top in a dutch oven. But this is the recipe I was looking for. The dumplins are wonerful, the chicken is moist, and it has a wonderful chicken flavor to it. Growing up the recipe we were given was a milky, tasteless soup with chicken and biscuits from a can. I love this homemade from scratch recipe with rich flavors and honest to goodness dumplins. Thank you for posting!

I've given 5 stars because I loved the flavour-combination & especially the fluffy dumplings. There are some things I didn't do though. I have an Instant pot, but I haven't bought chicken with bones in for 30 yrs - if I did, I'd have to skin them to follow the recipe faithfully, wait for InstantPot to come down from temp twice at 10 mins a time, then shred the chicken, it was a few steps too far. In addition, chicken cooks so quickly, I don't think it needs a pressure cooker & British chicken (I used breast fillets) oozes some white goo out of it that I didn't want in the stock, so it had to be seared anyway first, as well as my not being that keen on boiled-from-scratch meat either. Accordingly, I seared large chunks of chicken & carrots, so the carrots were well-started on cooking, added the onions & celery, then more stock as was not using the Instant pot & the dumplings on top, it all cooked together then. I like the fluffy texture, not used bicarb in dumplings before & I'm very impressed, not just the texture, but they threatened to migrate out of my pot because the grew (perhaps they would not rise under pressure). Served with potatoes & cabbage.