Instant Pot Chicken and Dumplings
With tender chicken, hearty veggies, and fluffy homemade dumplings in a rich and creamy broth, this cozy soup delivers comfort food fast.
Servings: 6
Ingredients
- ½ tablespoon olive oil
- 1 small yellow onion minced
- 2 stalks celery finely chopped
- 1 pound boneless, skinless chicken breasts or thighs cubed in 1-inch pieces
- 1 teaspoon minced garlic
- ½ cup dry white wine optional
- 6 cups low-sodium chicken stock
- 3 large carrots peeled and cut into slices
- 3 medium russet potatoes peeled and cut into 1 inch cubes (about 3 loosely packed cups)
- 1 dried bay leaf
- 2 sprigs fresh thyme or ½ teaspoon dried thyme leaves (not ground thyme!)
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- ½ cup heavy cream or whole milk
Homemade Dumplings
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 3 tablespoons unsalted butter melted
- ¾ cup milk
Instructions
Homemade Dumplings
- In a medium mixing bowl, mix together the flour, salt, and baking powder. Make a well in the center of the mixture and pour in the milk and melted butter. Stir with a wooden spoon until the mixture just comes together. Set aside to add to the soup before pressure cooking.
Instant Pot Chicken and Dumpling Soup
- Turn on the Instant Pot by pressing the Sauté button. Add the oil to the inner pot and let it heat. Once heated, add minced onion, diced celery, and cubed chicken. Sauté until the chicken is seared and the onions have softened, 4-5 minutes, stirring often. Add 1 teaspoon minced garlic and sauté for 30 seconds to lightly toast it.
- Add the white wine (or additional chicken stock) to the inner pot, and use a wooden spoon or spatula to scrape up any browned bits from the bottom of the inner pot. Let the wine cook off for 1-2 minutes, then hit CANCEL to turn off the Instant Pot.
- Add chicken stock, sliced carrots, cubed potatoes, bay leaf, thyme, seasoned salt, and pepper to the inner pot, and stir to combine.
- Drop the homemade dumpling dough into the soup in about 1 heaping tablespoon portions. Once all the dumplings have been portioned out into the soup, gently push the dumplings into the broth to submerge.
- Place the lid on the Instant Pot and be sure the venting knob is sealed. Using the pressure cook or manual button, set to cook on High Pressure for 5 minutes.
- Once the cooking time has elapsed, let the pressure release naturally for at least 15 minutes. Then carefully release any remaining pressure and open the lid of the Instant Pot.
- Hit Cancel to turn off the Instant Pot, then hit the Sauté button. Add the peas and cream and stir. While stirring, remove the bay leaf and thyme sprigs as you come across them. Simmer the soup for 3-5 minutes, or until warmed through and slightly thickened. Serve immediately.
Video
Notes
Dry Wine: Use a Pinot Grigio or Riesling suitable for drinking. In place of wine, use additional chicken stock.
Dumplings: Instead of homemade dumplings, use 5 refrigerated canned biscuits, each cut into 8 pieces.
Instead of Seasoned Salt: Use ½ teaspoon kosher salt and ¼ teaspoon each of garlic powder, onion powder, and paprika.
Storage: Store leftover cooled soup in a sealed container in the refrigerator for up to 3 days. You may need to add a splash of broth or milk to loosen it up before heating. This recipe doesn't freeze well because of the dumplings and cream.
Note on 3-Quart Model: Cut this recipe in half, but keep the cooking time the same.
Nutrition
Calories: 497kcal | Carbohydrates: 66g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 738mg | Potassium: 1441mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5573IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 4mg
