The Best Instant Pot Chicken and Dumplings (Cracker Barrel Copycat)
Love chicken and dumplings, but don’t have much time? These chickens and pressure cooker dumplings are quick, easy and delicious!
These Instant Pot chicken and dumpling pressure cookers are homemade food at their finest!
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I have many memories of eating at Cracker Barrel. When I was growing up, my grandmother often took my sister and me to the beach for a few days. Cracker Barrel was one of our “old standby” restaurants.
The one in which we were guaranteed that we would like the food. And also one that we could easily get busy by perusing the store full of toys and fun gifts. 🙂
One of my favorite foods to order at Cracker Barrel is their chicken and meatballs. In my opinion, the best chicken and meatball recipes are the ones that are easy to make but remind you of simple and enjoyable times.
There seem to be a couple of different camps when it comes to dumplings.
Some people like their meatballs more like cookies (like this easy recipe for chicken dumplings and Bisquick, and its counterpart of pressure cooker, chicken Instant Pot and meatballs with Bisquick), some like to make chicken Instant Pot and meatballs with canned cookies, and others prefer the type of flat noodles almost.
Honestly, I like both, but I prefer the kind of flat noodles that Cracker Barrel sells. I mean, really, tender dumplings and chicken wrapped in a creamy, salty broth, is there anything better than that?
Several years ago, when I was a newlywed looking for new meals to prepare, I started making this chicken and dumpling meal.
It’s a family favorite I’ve made for years, and it’s somewhat similar to my favorite Cracker Barrel chicken and dumplings.
Originally, I cooked the chicken, then
let some broth and aromatics simmer for a while, then cooked the dumplings in the broth, and then added the chicken. Recently, I decided to try making this dish in my Instant Pot, and it worked! A quick and easy meal that is also incredibly delicious? Yes, please!
Need a Crockpot chicken and meatball recipe? Try my chicken and meatball recipe with Grands!
More easy-to-dine recipes with pressure cooker that you’re sure to love:
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- BBQ chicken chili in the Instant Cooker
- Chicken Instant Cooker How to Make an
- Chicken Fettucine Alfredo
- Pressure cooker Italian meatballs Subs
- Instant Pot Zuppa Tuscany
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in the Instant Pot pressure cooker” />How to make chicken and
dumplings in the pressure cooker:
It’s easy to make these homemade chicken and dumplings from Instant Pot! In fact, I bet it will become one of your favorite Instant Pot chicken dinner recipes.
Ingredients you’ll need
- Boneless chicken breasts
- Chicken broth
- Onion Salt
- and pepper
- All-purpose flour
- Baking powder
How to make it:
(The full printable recipe is available below)
Pressure cooking. Start by adding some chicken, broth, celery ribs (check the difference between a celery rib and a celery stalk), and onion to the insertion pot of your instant pot (or another electric pressure cooker). Cook under high pressure for 3 minutes.
Prepare the meatballs. While the chicken and vegetables are cooking, prepare the meatballs.
Now, I don’t want to be intimidated by these homemade dumplings
Really, they’re so easy. So easy, in fact, that my 4-year-old son and 2-year-old helped make them.
They helped stir the dough, spread it out and cut it into strips.
(If you’re looking for ways to get your kids involved in the kitchen, check out this guide to easy snacks kids can make.)
So don’t think homemade dumplings are difficult or labor-intensive… They are not.
(However, if you prefer, you can use frozen dumplings. Check out the Instant Pot chicken and frozen dumpling recipe to learn how to make this recipe if you don’t want to make your own meatballs.)
Release pressure. Once the cooking time in the pressure cooker is completed, perform a quick release of pressure. Remove the celery and onion and discard them. Remove the chicken and set aside.
Cook the meatballs. Add the strips of dumpling dough to the hot broth in the insertion pot.
Use the Sauté feature to keep the broth simmering until the meatballs are cooked and the broth begins to thicken a little, about 15-20 minutes or so
Stir the meatballs from time to time while cooking. While cooking, crumble or chop the chicken and return it to the insertion pot, stirring to combine. Disable the Skip feature when the desired consistency is achieved.
will continue to thicken as it cools, but you can add a suspension of cornstarch to the hot broth if you want to speed up the process a bit. Add a little salt and pepper to taste, and you’re done!
If you’re looking for easy homemade food, this is it. These pressure chickens and dumplings make a delicious and filling meal that you can prepare quickly.
In true Southern fashion, they would be great along with some die-cooker Southern-style green beans or some cast-iron pan cornbread. Or, we have a full list of side dishes to serve with chicken and dumplings to give you more options. These Instant Pot meatballs and chicken are a tasty, frugal, and simple addition to your weekly meal plan. 😉
That, my friends, is even better than Cracker Barrel!
Notes and adaptations for chicken and pressure cooker dumplings:
- I use boneless, skinless chicken breasts, but you can use leftover turkey or roast chicken if you prefer
- Feel free to add some vegetables to round it out a bit. Peas, carrots, chopped celery, etc. would all make tasty additions.
- You can freeze leftovers to reheat them later. Whether your leftovers are frozen or refrigerated, you may need to add some water when reheating, especially if you used a cornstarch suspension to thicken. These freezing containers are useful for moving from freezer to microwave!
- The broth will thicken thicker as it cools, but if you want to speed up the process, add a suspension of cornstarch at the end and simmer until it thickens until it thickens to the desired consistency.
A previously published version of this recipe involved adding all the ingredients to the instant pot’s insertion pot at the same time, and selecting a 3-minute cooking time for everything to cook together, followed by a natural pressure release. I have received comments from some readers who claim that by cooking their meatballs under pressure, the dumplings have been grouped together. This is to be expected, as we cannot stir the meatballs while cooking under pressure. Personally, I did not find this problematic, since I have been able to easily stir and separate the meatballs after cooking. But since I know how frustrating it can be to have a recipe that doesn’t go as expected, and since I don’t want any of my recipes to be unreliable, I’ve updated the recipe to the version you see above.
The new version of the recipe includes a different preparation method that involves cooking the broth and chicken under pressure, then adding the dumplings and using the Sauté feature to simmer them in the broth. For more consistent results, this is the recommended method. If you previously succeeded with the above method, feel free to continue using it.
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