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Pressure Cooker Chicken and Dumplings

  • Author: Mila Clarke Buckley
  • Total Time: 50 minutes
  • Yield: 1 pot of chicken and dumplings 1x


Units Scale

Broth and base

  • 2 tablespoons Avocado oil
  • 2 lb boneless, skinless chicken breast, cubed into 1” pieces.
  • 1 cup diced white onion
  • 1 cup sliced carrot
  • 4 cloves garlic cloves, minced
  • 1 teaspoon salt
  • 5 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 6 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon fresh thyme
  • 2 bay leaves
  • 4 tablespoons fresh parsley, minced



  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon of thyme
  • 1 teaspoon garlic powder
  • 1 1/3 cups heavy cream


  1. Start out by cubing your chicken. Season with salt and pepper. 
  2. Add avocado oil to your pot, and cook your chicken on the sautee function until it’s brown on all sides.
  3. Remove it from the pot and set it aside in a bowl.
  4. Reduce your heat to low (if possible on your machine) and add your carrot onion and garlic. Cook them all until tender and until the garlic is fragrant.
  5. Add your butter and flour and stir constantly to keep lumps from forming. do this for 3 to 4 minutes.
  6. Add your chicken back in plus any of the juices that have collected in the bowl you put it in. Then stir the chicken to coat it in the flour and butter roux.
  7. Add in chicken broth, thyme, bay leaf and cream and turn on the saute function back to high on your pot and let it simmer together for 5 minutes. 
  8. Cover, and pressure cook for 8 minutes on high pressure with a quick release. Make sure to leave the machine on the warming function.
  9. Make your dumplings while it’s cooking. 
  10. In a large bowl, combine the flour, baking powder, salt, pepper, thyme, garlic powder and cream. Stir until the mixture comes together into one big ball of dough.
  11. You can pull your dough by hand and measure, or use a small ice cream scoop to form the dough into round balls. 
  12. Place the dumplings into the pot, and cook for 10 minutes on high pressure, or until the dumplings are cooked completely through. As an optional step, you can also air fry the dumplings at 375, for 10 minutes, or until golden.
  13. Pull out your bay leaves and serve.


  • This will keep for one week in the fridge. 
  • A side of spinach or broccoli goes nicely with this dish. 
  • It’s comfort food, so enjoy it! 
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Pressure Cooker
  • Cuisine: Southern


  • Serving Size: 1 cup
  • Calories: 339
  • Sugar: 2.2g
  • Sodium: 610.1mg
  • Fat: 13.8g
  • Carbohydrates: 27.8g
  • Fiber: 1.7g
  • Protein: 25.2g
  • Cholesterol: 91.2mg

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