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Instant Pot Cracker Barrel Chicken n’ Dumplins

Instant Pot Cracker Barrel Chicken n' Dumplins - recipe card
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This copycat recipe delivers the soulful, comforting flavor of Cracker Barrel’s chicken and dumplings right from your Instant Pot. Tender chicken simmers in a rich, creamy broth with fluffy, drop-style dumplings that soak up every bit of savory goodness. It’s a one-pot meal that’s perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 2 large)
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup (or 1 1/2 cups homemade cream of chicken base)
  • 1 tsp dried thyme
  • 1/2 tsp poultry seasoning
  • 1/2 tsp kosher salt, plus more to taste
  • 1/4 tsp black pepper
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 3 tbsp unsalted butter, cold and cut into small pieces
  • 3/4 cup whole milk

Instructions

  1. Place the chicken breasts on a cutting board and pat dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Press the ‘Sauté’ button on your Instant Pot and set it to ‘More’ or ‘High’. Add 2 tbsp butter and let it melt until the foam subsides and the butter just starts to brown, about 2 minutes.
  2. Add the chicken breasts in a single layer (work in batches if needed). Sear for 3-4 minutes per side, until golden brown and a crust forms. This step adds deep savory flavor to the final dish. Transfer the chicken to a plate and set aside.
  3. Add the diced onion to the pot. Sauté, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes. Scrape any browned bits from the bottom of the pot as the onion releases moisture. Add the garlic and cook for 30 seconds, until fragrant.
  4. Pour in 1/2 cup of the chicken broth and use a wooden spoon or spatula to deglaze the pot, scraping up all the browned bits from the bottom. This prevents the ‘burn’ warning during pressure cooking. Stir in the remaining 3 1/2 cups broth, the condensed cream of chicken soup, dried thyme, and poultry seasoning. Mix until the soup is fully incorporated.
  5. Return the seared chicken breasts to the pot, along with any juices that collected on the plate. Press ‘Cancel’ to stop the Sauté function. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and press ‘Manual’ or ‘Pressure Cook’ on High. Set the timer for 12 minutes.
  6. While the chicken cooks, prepare the dumpling dough. In a large mixing bowl, whisk together 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp kosher salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.
  7. Pour the milk into the flour mixture and stir with a fork until just combined. The dough will be soft and slightly sticky. Be careful not to overmix, or the dumplings will be tough. Cover the bowl and let the dough rest while the chicken pressure cooks.
  8. When the Instant Pot timer finishes, allow a natural pressure release for 10 minutes (do not force the valve). Then carefully turn the valve to ‘Venting’ to release any remaining steam. Open the lid and transfer the chicken breasts to a cutting board. Shred the chicken with two forks, then set aside.
  9. Stir the shredded chicken back into the pot. Taste the broth and adjust seasoning with salt and pepper if needed. The broth should be creamy and flavorful; if it seems too thin, you can add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before adding the dumplings, but this recipe typically doesn’t need it.
  10. Drop the dumpling dough by rounded tablespoons (about 12-16 dumplings) onto the surface of the hot liquid. Do not stir after adding the dumplings, as this can cause them to break apart. Place the lid back on the Instant Pot, but do not lock it. Simply rest the lid on top (or use the ‘Cover’ function on a regular pot).
  11. Select ‘Sauté’ on ‘Low’ heat, and let the dumplings simmer gently, uncovered, for 8-10 minutes. They will puff up and look dry on top when done. To test, insert a toothpick into a dumpling—it should come out clean. If you prefer a thicker, more stew-like consistency, continue simmering for another 2-3 minutes.
  12. Once the dumplings are cooked through, turn off the pot. Gently ladle the stew into bowls, making sure to get some broth, chicken, and dumplings in each serving. Let it rest for 5 minutes before serving, as the dumplings will absorb some liquid and firm up slightly.

Notes

Storage: Refrigerate leftover chicken and dumplins in an airtight container for up to 3 days. The dumplings will continue to absorb the broth and soften. To reheat, place desired portion in a saucepan with a splash of milk or broth, cover, and warm over medium-low heat for 8-10 minutes, stirring occasionally, until heated through (165°F / 74°C). Freezing: This dish freezes well for up to 3 months. Let cool completely, transfer to freezer-safe containers, and freeze. To serve, thaw overnight in the fridge and reheat gently on the stovetop, adding a little broth to loosen the consistency. Avoid microwaving for best texture.

Nutrition

Keywords: chicken and dumplings, instant pot chicken and dumplings, cracker barrel copycat, southern comfort food, chicken dumplings, pressure cooker recipe, one pot meal, creamy chicken soup, comfort food dinner, family dinner

Find it online: https://copycatkitchenco.com/instant-pot-cracker-barrel-chicken-n-dumplins/