Southern food is weird. Not bad weird, just specific. If you grew up anywhere near the Mason-Dixon line, you know that "chicken and pastry" isn't the same thing as chicken and dumplings. It's just not. One has fluffy, biscuit-like clouds floating on top; the other has slick, flat, wide noodles that some people—mostly outsiders—call "slicks." When you try to make instant pot chicken and pastry, you’re fighting against physics. Pressure cookers love to turn dough into a gummy, gluey mess that sticks to the bottom of the stainless steel liner. It’s a disaster waiting to happen if you treat it like a slow cooker.
Most people fail because they think they can just dump a box of frozen Anne's Dumplings into a pot of boiling stock and hit "High Pressure." You can't. You'll get a Burn Notice faster than you can say "sweet tea." To get it right, you have to understand how starch behaves under 11.6 psi.
Why Your Instant Pot Chicken and Pastry Usually Fails
The biggest issue is the starch-to-liquid ratio. In a traditional Dutch oven on the stove, you can see the liquid thickening. You can stir it. You have control. Inside an Instant Pot, you’re flying blind. If your liquid gets too thick before the pot reaches pressure, the sensor at the bottom detects a hot spot. Snap. The heating element shuts off. You get that dreaded "Burn" message on the LED display.
Honestly, the secret isn't in the chicken. It’s in the water. Specifically, the timing of the flour. You have to layer. If you mix the pastry into the broth before you seal the lid, you’re basically making edible concrete. Professional Southern cooks, the ones who’ve been doing this since the 70s, will tell you that the pastry needs space to breathe. In a pressure cooker, that translates to adding the dough after the chicken is cooked, or using a very specific layering technique where the dough sits on top of the meat, away from the heating element.
The Starch Problem
Starch molecules swell when they hit hot liquid. This is called gelatinization. In a sealed environment, this process happens rapidly. If those swollen starch molecules settle on the bottom of the pot, they form a film. This film insulates the temperature sensor from the actual liquid, making the pot think it’s overheating. You need a thin broth to reach pressure.
The Meat Matters More Than You Think
Don't use chicken breasts. Just don't.
They’re too lean. After ten minutes under pressure, a chicken breast turns into something resembling a loofah. It’s stringy. It’s dry. It has zero soul. For authentic instant pot chicken and pastry, you need fat. Bone-in, skin-on thighs are the gold standard here. The collagen in the joints breaks down into gelatin, which gives the broth that "lip-smacking" quality that you can't get from a carton of Swanson's.
If you're in a rush, you can use a rotisserie chicken. It's a valid shortcut. But—and this is a big but—you lose the chance to build a flavor base. When you pressure cook raw thighs with celery, onion, and a bit of poultry seasoning, you're essentially making a concentrated stock and cooking the main protein at the same time. It’s efficient. It’s smart.
Skin or No Skin?
Some people hate the texture of boiled chicken skin. I get it. It's kinda slimy. If you're using the Instant Pot, sear the thighs skin-side down first using the "Sauté" function. Get them crispy. Then, remove the skin before you start the pressure cycle. You get the rendered fat and the flavor without the rubbery bits later on.
The Pastry: Homemade vs. Store-Bought
Here is where the civil war starts. Purists say you have to mix flour, shortening (or lard), and buttermilk by hand. They say you need to roll it thin—paper thin—and cut it into rectangles with a pizza cutter. They aren't wrong. Homemade pastry has a bite to it that you can't replicate.
However.
We live in the real world. Sometimes you have 30 minutes to get dinner on the table before soccer practice. Frozen "slicks" or even canned biscuits (if you're desperate) can work. But if you use canned biscuits, you aren't making chicken and pastry. You're making dumplings. There’s a difference in the mouthfeel. Pastry is supposed to be dense and silky.
- The Flour Method: 2 cups of all-purpose flour, a pinch of salt, 2 tablespoons of cold lard, and about 3/4 cup of whole milk.
- The Shortcut: Anne’s Flat Dumplings (found in the freezer section).
- The Emergency Option: Flour tortillas cut into strips. (Don't tell your grandmother I suggested this, but the texture is shockingly close to the real thing).
Building the Flavor Profile
The base of your instant pot chicken and pastry needs more than just salt. You need "The Trinity." In the South, that’s onion, celery, and sometimes carrots, though carrots make it look a bit too much like a pot pie for some folks.
- Sauté your aromatics until they’re soft.
- Deglaze the pot with a splash of white wine or just a bit of the chicken broth. Scrape the bottom. If you leave brown bits (fond) stuck to the bottom, you will get a burn notice.
- Add your liquid. Use a high-quality stock. Better Than Bouillon is a solid choice if you aren't making your own.
- Add the chicken.
- Season heavily with black pepper. This dish should be "peppery."
The "Slick" Integration
This is the most critical part of the entire process. If you are using the Instant Pot, I highly recommend a two-stage cook.
Stage one: Cook the chicken and veggies under pressure for 8-10 minutes.
Stage two: Release the pressure, turn the pot back to "Sauté," and drop your pastry strips in one by one while the liquid is simmering.
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Why? Because it gives you control. You can see the pastry cooking. You can ensure they don't all clump together into one giant ball of dough. It only takes about 5 to 7 minutes for the pastry to cook through in the hot broth. This method is foolproof. It avoids the "Burn" notice and ensures the pastry is silky, not gummy.
Common Misconceptions and Nuance
People often confuse this dish with Chicken and Dumplings, but the distinction is in the leavening. Dumplings usually have baking powder. They rise. They’re airy. Pastry is unleavened. It’s basically a wide, flat noodle.
Another misconception is that you need heavy cream. You don't. The starch from the pastry sheds into the broth as it cooks, creating a natural, creamy thickness. If your finished product looks like watery soup, you didn't use enough pastry or you didn't let it simmer long enough to release those starches. If it's too thick, add a splash of milk at the very end.
Dealing with the "Burn" Error
If you absolutely insist on pressure cooking the pastry with the chicken, you must layer. Chicken on the bottom. Liquid next. Pastry on top, criss-crossed like a lattice, and do not stir. The steam will cook the pastry. But honestly? It's risky. The simmer-at-the-end method is much more consistent.
Troubleshooting Your Batch
If the broth tastes bland, it's usually a salt issue. Chicken and pastry absorbs a massive amount of salt. Add a teaspoon, stir, and taste again. Still flat? Add a teaspoon of poultry seasoning or a squeeze of lemon juice. The acid cuts through the heavy fat and brightens the whole bowl.
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If the pastry is tough, you probably overworked the dough. When mixing flour and fat, you want to stop the moment it comes together. If you develop too much gluten, you’re eating rubber bands.
Actionable Steps for Your Next Meal
To ensure your instant pot chicken and pastry comes out perfectly the first time, follow these specific technical steps:
- Prep the Chicken First: Use 2 lbs of skinless, bone-in thighs. Sauté them first to render a little fat, then remove and set aside while you soften your onions and celery. This creates a flavor base that plain boiling can't touch.
- The 5-Minute Simmer: Instead of pressure cooking the dough, use the "Sauté" function on "Low" or "Normal" once the chicken is done. Add your strips of pastry one at a time, waiting about 10 seconds between each handful. This prevents them from sticking together.
- The "Rest" Period: Once the pastry is cooked, turn the Instant Pot off and put the lid back on (non-pressurized) for 10 minutes. This allows the starches to fully hydrate and the sauce to thicken to that classic, velvet consistency.
- Texture Check: If the sauce isn't thick enough for your liking after the rest, temper a tablespoon of cornstarch with cold water, stir it in, and simmer for one more minute.
- Storage Tip: This dish freezes poorly because the pastry breaks down when thawed. It’s best eaten within 3 days. If it thickens too much in the fridge, add a splash of chicken broth before reheating on the stove—avoid the microwave for leftovers if you can, as it tends to make the chicken rubbery.