Electric Pressure Cooker ~ Chicken & Dumplings

Chicken & Dumplings is one of my new favorite crock pot recipes.  It’s so easy to throw everything in the crock pot, turn it on and let it go until dinner time.  Unfortunately I don’t always plan ahead so I decided to test the recipe in my electric pressure cooker.  Guess what?  It turned out great!  Less than 30 minutes and it was on the table!  Yum!!

4 Boneless, skinless chicken breasts
2 T butter
1 Can Cream of Chicken soup
1 Can chicken broth
1 Can refrigerated biscuits
Seasoning to taste
Chives or parsley for garnish

Place chicken in electric pressure cooker and top with chunks of butter.  Pour in soup and broth.  Set pressure cooker to 8 minutes.  It will take about 10 minutes to pressurize and when the timer goes off carefully do a quick pressure release.  Remove chicken breasts and cut into small pieces.  Return to electric pressure cooker.  Cut each biscuit into 9 pieces then stir into chicken mixture.  Replace lid and set timer for 3 minutes.  Once the timer goes off do a quick pressure release then add seasonings to taste and garnish with chives or parsley.  The biscuits should be doughy like dumplings but not raw in the center.  If they aren’t quite done just put the lid back on the cooker and let them sit in the hot mixture for a couple of minutes!

To make this in the crock pot instead just cook for 3 1/2-4 hours on high, remove and cut chicken into pieces then add the biscuits and cook for an additional hour or so.




    • Glad I could help, Ruby! Let me know how your chicken & dumplings turned out!

      • Does the chicken need to be thawed or can you use frozen?

        • You can use frozen chicken breast. You’ll just need to cook them for 12-15 minutes (depending on how big they are) instead of the 8 minutes that is listed in the recipe. Hope that helps! Let me know how it turns out!

          • Danielle says:

            I had two large frozen chicken breasts and it required a little more than 15 min. I put them back under for 3 min and then did an additional 3 min for the dough.

    • Thanks for the recipe. I used a cut up bone in chicken and just wanted to let you know your times worked perfectly for that as well. I threw carrots, onion, and celery in at the beginning and dumplings in at the three minute mark. Happy eating!

    • We followed the 1 can of broth and 1 can of biscuits directions but we either needed more broth or fewer biscuits. The recipe was tasty but too thick. Ideas? Suggestions?

  2. Ok, another newby to the electric pressure cooker…LOL We are given this recipe a try tonight… I had this one & another recipe mixed up, & browned the chicken first…Will see…Sure smells good already…Thank You for this EZ & sounds DELICIOUS recipe…

  3. Relieved to see I am not the only one trying to figure out their new electric pressure cooker. It came with a book but I don’t need to feed an army, 3 whole chickens, really? I am baffled because the chicken recipe in the book does not mention any liquid ie broth, I thought you always need some liquid. I like the recipes you have posted, so I’m going with some of them. Thanks!!

    • I saw that recipe too & I think it is more for Cornish game hens- I think it said 2lbs each- haven’t tried that one yet, but my family is a huge fan of the wings :)

      • I tried two smoked frozen cornish hens, with cabbage, carrots, baby golden potatoes, ! cup chicken broth. Set it for 20 minutes. !5 minutes build up and 20 minutes… since it was frozen I was so worried because we were having company…. I have a big beautiful platter. and when it was done , We scooped it out with a giant slotted spoon and cut the chicken into pieces and served it like crab boil! It was very full but the liquid didn’t go up to high. It was perfect!!!!!

  4. Thanks so much for this recipe.. can’t wait to try it . Nothing like a good comfort food for cold winter nights.

  5. Lori a/k/a MiMi says:

    Thank you so much for this recipe. So easy after coming home from work and cooking for my 1 year old grandson. He absolutely LOVED this! The grown kids and husband also loved it. I added some baby carrots, chopped celery and onion. Seasoned in the beginning with the chicken a little salt, pepper, garlic powder and rosemary. This one is a keeper!

  6. This meal turned out amazing!! I just threw in some frozen veggies I had on hand. More pressure cooker recipes please :)

  7. Hi I have the same Electric Cooker and am having trouble setting time it goes straight to 15 minutes. I read the booklet, what am I doing wrong ??? Help

    • Hi! For some reason the default time is 15 minutes but if you keep pressing the cook button the time will go up to 30 and then start over at 1. Then you can set it for the actual time you need. Hope that helps!

      • Christy Greene says:

        Hi Sheri,
        I read all of the comments and thought I’d add mine as a “pass it on” act of kindness. I’m making a use what you have when your sick with a cold plus your recipe for chicken n dumplings from frozen chicken breasts,
        Starting with three large frozen breasts I added a few shakes of McCormick’s Kicken chicken spice blend and a couple shakes of Frank’s hot sauce, 6 pats of butter, 11/2 cup frozen seasoning blend (onion/celery/pepper), half a bag of frozen peas n carrots, 1 C water with a tablespoon of better than bullion, about 6-8 ice cubes of homemade chicken stock from my freezer, and half of a jar of Trader Joes alfredo sauce which was in the fridge with maybe a 1/4 cup water to loosen it up for pouring ( the alfredo is in substitution for the cream based soup that I don’t have handy), I also needed to use frozen biscuits as that was what I had available and I’m not leaving my house feeling this way. However, in setting the biscuit time I am having some trouble, I have the Power cooker XL and the chicken button sets a timer that starts at 15, I press the “cook time” button, it switches to 40, and pressed again it switches to 1hr and if pressed again and its back to 15, never reaching the 1 minute you referred to above. When I tried Pressing time adjust it only increases the time from 15 upwards or if pressed at the 1hr mark it begins again at 15. What exactly are you pressing to get it to go to 1? OK, I know your not available at all times as my personal kitchen guru, and my meal is in process, so I ended up using the fish button which starts at 3 and I increased that to 5 min. using the adjust time (5 because my biscuits are frozen and my chicken breasts did not completely cook in 15 minutes). I understand that It is reasonable to expect to increase the time because 15 minute would be an average time that fluctuates with the thickness of chicken breasts used, and I’m assuming that since the heat/pressure is reached prior to the countdown timer starting that the frozen veggies would not be a determining factor. As you mentioned previously to another reader, I cut the breasts up to finish the cooking while my biscuit/dumplings were cooked, at this point I added 6 quartered (still frozen) biscuits and 2Tbs. corn starch with enough water to make a slurry to thicken the gravy. My husband just said he thinks Chicken n dumplings may be his favorite meal. Tomorrow he may have another favorite but with all sincerity as a very easy to make comfort food for a sick couple of grandparents this hit the spot and Ill be making it again. The only alteration I would make is the biscuits that were submerged were gooey, I would not stir them into the sauce next time till after cooking is complete.

  8. Hi, I’m so excited to make this tonight for my family, but I was wondering…. Approximately how many people with this serve?

  9. Rita Baur says:

    Can I put an entire chicken in for chicken and dumplings? Would I cook the chicken first and remove bones then add dumplings and cook again? If so how long for the dumplings. How long for a whole chicken?

  10. Molly Mellon says:

    I wanted to adapt this recipe for my conventional pressure cooker so in addition to the frozen veggies (and frozen chicken breasts) added by others, here are my tips:

    Over high heat, get pressure cooker to full pressure. Reduce heat and cook for 18-20 minutes depending on the size of the breasts, while maintaining pressure. Quick release under cold water. Coarsely shred/chop the chicken and stir in the chunks of dough. Bring back up to full pressure for 3 minutes. Natural release to make sure biscuits are nice and cooked, and serve. Yummy!!

  11. Can anyone tell me how big of a can of soup you are suppose to use.

  12. Also how much chicken broth

  13. OMG! I made this tonight and it was “The Bomb”—my youngest son’s words. I did try it with frozen chicken breasts…..15 min….perfect. Cut the biscuits into quarters, plus a bit more chicken broth for more gravy. Also, seasoned with garlic salt, pepper and parsley. I’m new to this electric pressure cooker and this was my first recipe that turned out perfect! Thanks so much!

    • Opps….forgot to add that I did thicken up the gravy with 1 tbsp of corn starch before putting in the biscuits.

  14. Hi there! I’ve made your Parmesan crusted chicken with bacon before and wanted to make it again – but I can’t find your recipe on your site!! Please help, because it’s an excellent recipe and I want to make it again. When I follow the link on Pinterest that I’ve used before, it just takes me to your pressure cooker recipes. Thank you so much for the help!!

  15. I just bought an electric pressure cooker and havent even opened the box yet….I think your chicken and dumplings recipe will be my first attemp…..I prefer rolled out bisquit strips…would I need to do anything different to use this instead of the quarters….also shoukd I dust them with flour before adding to pot? any advice woukd be helpful. thanks

  16. Can you start out with your chicken cut up?

    • Yes! You will probably only need to cook the chicken for 5-6 minutes if you cut it up. I’ve never tried it cut up before so I’m not exactly sure on the time. Try 5 minutes first and then check to see if it’s done. If not, replace the lid and cook for another minute or two. Hope that helps! Let me know how it turns out!

  17. Hello, I just ordered my electric PC and had a question about your recipe. It says to set the timer for 8 min but then you say it takes 10 min to get up to pressure. So does the time start after it pressurizes? Is there an indicator at to when to start the time? Also if you are starting out with thawed chicken can’t you just cut it up first? Once your done why not let it release naturally and perhaps lesson the cook time? I’ve never pressure cooked before, only canned fruits so tips would be great in my new (fun and hopefully time saving) cooking method.

    • I set my timer for 8 minutes and then just let it go! My machine will pressurize first and then will start counting down the 8 minutes once it’s fully pressurized. It takes my machine about 10 minutes until it starts counting down. You can definitely try it with cut up chicken. You’ll probably need to lower the cooking time a few minutes if you do cut it up. You might have to experiment with your machine but that’s part of the fun of trying to learn it. Hope that helps! Let me know how it goes.

  18. I’m a new pressure cooker owner! I’m just curious…. I already have a store bought rotisserie chicken. What steps would I take for using already cooked chicken or make the dumplings recipe? Thanks!

  19. YUMMMM! New to pressure cooking (our second recipe to make) and this was a huge hit! Easy and delicious. Some thoughts for others who scour comments like myself….. 15 min for frozen breasts was perfect. Didn’t have chicken broth, so subbed a can’s worth of water. Added spices with the initial chicken cook time and about a tablespoon of corn starch before adding the biscuits. The quick release spewed gravy everywhere (natural release is probably more appropriate but ain’t nobody got time for that!). Tossed a rag over the vent the second time to minimize the food spray. Gravy came out rather thick, so I added a bit of water. Perfect over rice!!! Would love to try more of your pressure cooker recipes!

  20. Tammy Staples says:

    I just recieved my Electric Pressure cooker also. I am attempting this today. I too wonder about the pressure up time I am reading all these comments and pray it works !!! Let’s start cooking !!!

  21. Tamra Adams says:

    Thank you so much for sharing your ele pressure cooker chicken and dumpling recipe. I was going to wing it, and hold my breath it turned out. Not I can try it without all the worry!! Breathing and cooking with confidence =D

  22. Carol Hodges says:

    Excellent recipe! Positively delicious! Thanks for sharing!

  23. Thanks so much for your pressure cooker recipes!
    Being disabled with RA and neuropathy, it’s been hard making chicken and dumplings my old do it myself way! But this is great! Can’t wait to make tmw! Also adding fresh veggies with fresh herbs from garden!

  24. I am not a fan of “doughy” dumplings, I like fluffy, so I mix up some 7up Biscuits and drop them in

    2 cups all-purpose biscuit baking mix
    1 cup 7UP or lemon-lime soda
    1/2 cup sour cream
    1/4 cup butter, melted

    or you can cut the recipe in half if you need a smaller batch, 3 min QR

  25. I own an Elite pressure cooker and am confused by “Replace lid and set timer for 3 minutes. Once the timer goes off do a quick pressure release” Does that mean to set the pressure cooker for another 3 minutes? Thanks.

  26. I followed the recipe exactly….mine came out with too much liquid…it’s like chicken and dumpling water. Any suggestions?

  27. If you double the recipe, how would you need to adjust the time?

  28. How many people does this feed?

  29. Anyone have a successful recipe or tried making this from scratch- without store bought soup and biscuit dough? I live in Japan, no such things here.

    • SHAWNA SPITZER says:

      I can give you the recipe for doing it from scratch… Put your chicken and a large soup pot and fillet three quarters of the way filled with water, boil your chicken until done and remove from the water allow it to cool while The chicken is cooling continue boiling your water and add seven cubes of chicken bouillon. Remove the skin and debone your chicken and add it back to the soup. Peel your potatoes and cut them into quarters and add them in to the soup. Once your potatoes are cooked you want to mix some flour and water and stir that together and add it to the soup as a thickener. I usually use canned biscuits but you can also use Bisquick if you have that available simply drop pieces of biscuits into the soup and put the lid on let that cook for about 10 minutes or until the biscuits are no longer Doughy. Remove from heat and allow it to sit about five minutes and then serve I have four children and a husband and we usually have enough for leftovers.

  30. Even with the instructions on my Power Pressure Cooker, I am still having trouble figuring the buttons….I have winged it with 3 different meals, but I would love to have definitive instructions with all of the options (not for the XL….just for the Power Pressure Cooker). All help would be sooooo appreciated!! Thank you!

  31. Would the directions be the same with frozen dumplings versus biscuits??

    • Anita Faulkner says:

      I would love to have an answer for this question as frozen rolled out dumplings are almost as good as made from scratch.

  32. Made this tonight! It tasted salty to me (might have been the chicken broth) so I added in some heavy whippimg cream. Perfecto! It did take much longer to cook than 30min because the IP had to get back to pressure after I added in the biscuits. But I wasn’t in a rush! Thanks for the recipe!

  33. Can you use refrigerated pie dough if thinner dumplings are preferred? Has anyone tried that?

  34. Jennifer says:

    I LOVE LOVE LOVE this recipe. Comes out perfect every single time. Thank you for providing a recipe for a new family favorite–even my pickiest eater gets excited every time I make this. I have put in frozen sliced carrots with dumplings as well as frozen peas with dumplings. Both are great. Thanks again for saving Family Dinner Night!

  35. STACY L PEARCE says:

    Just made it with wild turkey breast. It was delicious.

  36. Lacy Goodman says:

    Never comment on stuff like this, usually just make recipes from internet… I love this so much I had to comment to let you know how much I loved this!!! I used frozen chickens breast and changed first time to 15, added salt and pepper when I added biscuit dough…5 minutes later…and then wal-la! Thank you for sharing!

  37. I have a power cooker. How do tou cook few a few minutes. Mine automatically goes to 15 mins

  38. I just got a electric pressure cooker/ crockpot for Christmas. I have always cooked a whole chicken, then deboned it. My daughter just got out of hospital and wants chicken and dumplings. Can I put a frozen whole chicken in, cook it, then debone it, and if so, how long do I cook it?

  39. Pam Brink says:

    How big on the cans of chicken broth, soup, and biscuits? Am dying to try is recipe! Thank you!

  40. I haven’t made chicken and dumplings in years. Like everyone else, I am sitting here with the Power Pressure Cooker and don’t want to cook for an army. This recipe turned out fabulous! I listened to the answers to questions and cooked my frozen chicken breasts as instructed along with cut up carrots, celery, and onions. Adding the seasoning in the end was brilliant. Thank you from the bottom of my heart. I will be trying your other recipes. Big Hugs!!!

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