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Instant Pot Tim McGraw’s Chicken and Dumplings


  • Author: 365 Days of Slow and Pressure Cooking
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups water
  • 1 small whole chicken
  • 1 tsp poultry seasoning
  • ½ tsp kosher salt
  • Fresh ground pepper
  • 2 cups all purpose flour
  • 3 Tbsp shortening
  • ½ cup buttermilk
  • 23 tsp Better Than Bouillon Chicken Base

Instructions

Instant Pot Instructions: 

  1. Pour water into bottom of Instant Pot. Place a trivet in bottom of Instant Pot.
  2. Remove the giblets and innards from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Weigh the chicken (this will let you know how long to cook it). Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper. 
  3. Place the chicken, breast side down, on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 6 minutes per pound of your chicken. My chicken was just over 4 pounds so I set the time for 25 minutes. When time is up let the pot sit for 10-15 minutes and then move valve to venting. Remove the lid. Place the chicken on a cutting board and let rest and cool down. Keep the water in the pot, you’ll use it later.
  4. Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don’t overmix. 
  5. Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares. 
  6. Turn Instant Pot to saute (LESS) setting. Drop one square at a time into the water. Continue this until all of the dough is used. Let the dumplings simmer in the liquid for 10-15 minutes. 
  7. While dumplings are simmering remove the chicken from the bones. Add the chicken into the Instant Pot. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Salt and pepper to taste. 
  8. Scoop into bowls and serve.

Slow Cooker Instructions: 

  1. Pour water into bottom of slow cooker.
  2. Remove the giblets and neck from the inside of the chicken cavity. Rinse off the chicken and pat dry with a paper towel. Sprinkle the chicken with poultry seasoning, ½ tsp kosher salt and several grinds of fresh cracked pepper. 
  3. Place the chicken, breast side down, into the slow cooker. Cover and cook on low for 5-6 hours, or until thickest part of chicken reads 165° F. 
  4. Place the chicken on a cutting board and let rest and cool down. Keep the water in the slow cooker, you’ll use it later.
  5. Prepare dumplings by combining flour and shortening in a mixing bowl. Cut the shortening in well with a pastry blender. Add in buttermilk and stir with a spoon or your hands just until it comes together. Don’t overmix. 
  6. Place the dough on the counter and press flat with the palms of your hands. Use a butter knife or a pizza cutter to slice dough into 1 inch squares. 
  7. Drop one square at a time into the water. Continue this until all of the dough is used. Turn slow cooker to high. 
  8. Remove the chicken from the bones. Add the chicken into the slow cooker. Stir the Better than Bouillon, to taste, into the pot. This gives a lot of yummy flavor! Cover and cook on high for 90 minutes to 2 hours. 
  9. Salt and pepper to taste. Scoop into bowls and serve.

Notes

I used my 6 quart Instant Pot Duo 60 7 in 1*.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Chicken
  • Method: Instant Pot or Slow Cooker