Go Back
+ servings
Print Recipe
5 from 1 vote


This is the best Pressure Cooker Chicken and Dumplings.  The flavor is better than grandma's and perfect for today's Instant Pot craze.

Prep Time15 mins
Cook Time25 mins
Course: entree
Cuisine: American
Servings: 8
Author: Diane Roark


  • Four large chicken breasts
  • Four large celery stalks minced
  • One large onion minced
  • Two bay leaves
  • One tsp black pepper
  • One tsp Cajun seasoning
  • 2 - 12- ounce cans Cream of Chicken Soup
  • 3 -1/2 cups chicken stock
  • Two teaspoons poultry seasoning
  • 1/2 cup heavy cream
  • 4 cups all-purpose flour mixed
  • 1-1/2 cups half and half
  • 1 TB baking powder
  • One tsp cayenne pepper
  • one tsp salt
  • 1/2 teaspoon pepper


  • Add the chicken breast, minced celery, minced onion, bay leaves, black pepper, Cajun seasoning, cream chicken soup, chicken stock, poultry seasoning, heavy cream into the bottom of the pressure cooker.
  • Cook on high pressure for 25 minutes.
  • While Chicken is cooking, MAKE the DUMPLINGS.
  • In a large bowl mix flour, baking powder, cayenne pepper, salt together.  Do not worry about Cayenne pepper being too hot.  It is not hot when mixed in all the flour.  It adds a whole lot of flavor.
  • Slowly add half and half until a batter has formed into a ball.
  • Flour the surface.
  • Roll dough out to 1/8 inch thick.
  • Flour both sides and the rolling pin before rolling the dough out.
  • Cut into the 2-inch squares.
  • After 25 minutes, place a towel over the release pressure valve and release the pressure.
  • Once pressure is released, remove the lid.
  • Remove the chicken.
  • Drop dumplings in the pressure cooker as soon as you remove the lid while it is hot.
  • The dumplings will cook in minutes without turning the pressure cooker back on.
  • Shred the chicken and drop it back into the pressure cooker.
  • Stir well.


The pressure cooker will be very full.  Be sure to place a towel over the pressure release valve when releasing the pressure.