Recipe Background
It's no pressure getting dinner on the table with Pressure Cooker Chicken & Dumplings! The creamy, savory chicken sauce (with plenty of juicy chicken) and the tender, flavorful dumplings are made simple when made straight in the pressure cooker. At just 40 minutes, it certainly feels like a snap to make, and it absolutely is a snap to clean up afterwards. Pressure Cooker Chicken & Dumplings takes one of the most beloved country culinary treats and makes it simple. Mmmm sounds like a good time!
It's no pressure getting dinner on the table with Pressure Cooker Chicken & Dumplings! The creamy, savory chicken sauce (with plenty of juicy chicken) and the tender, flavorful dumplings are made simple when made straight in the pressure cooker. At just 40 minutes, it certainly feels like a snap to make, and it absolutely is a snap to clean up afterwards. Pressure Cooker Chicken & Dumplings takes one of the most beloved country culinary treats and makes it simple. Mmmm sounds like a good time!
Ingredients
- 4 tablespoons unsalted butter divided
- 1 tablespoon baking powder
- 1 3/4 cups plus 2 tablespoons all-purpose flour divided
- kosher salt to taste
- 1 cup whole milk at room temperature
- 1 small onion chopped
- 2 medium celery stalks chopped
- 2 medium carrots chopped
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1 1/2 pounds chicken breasts boneless and skinless, and cut into 1-inch pieces
- 1 cup frozen peas
- freshly ground black pepper to taste
- 1/4 cup fresh flat-leaf parsley chopped
Directions
- Melt 2 tablespoons of the butter in a small skillet on the stove top or in the microwave.
- Mix together the baking powder, 1 3/4 cups flour, and the salt in a medium bowl.
- Stir in the milk and the melted butter until well-combined.
- Set the dough aside.
- Set a 6-quart pressure cooker to the sauté function.
- Add the remaining butter to the pressure cooker and melt, stirring constantly so it doesn't burn, about 1 minute.
- Add the onion, the celery, the carrots, and the salt and cook, stirring occasionally, until translucent and softened, about 3-4 minutes.
- Add the garlic and cook until softened, about 2-3 minutes.
- Stir in the thyme and the remaining 2 tablespoons of flour until well-combined, about 1 minute.
- Pour in the chicken stock and the wine and stir.
- Add the chicken, the peas, the salt, and the black pepper.
- Turn off the pressure cooker.
- Drop 2-tablespoon-sized mounds of the dough into the pot, keeping them spaced evenly apart.
- Place the lid on the pressure cooker, locking it in place as specified in the manufacturer's directions.
- Set the pressure cooker to cook on high for 3 minutes.
- After the pressure cooker's cycle is complete, perform a safe quick release and wait until the steam is completely released.
- Unlock and remove the lid, being careful of any remaining steam.
- Spoon the dumplings and the soup into bowls.
- Sprinkle with the parsley and serve.
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