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 extra virgin 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 2 cups all-purpose flour, 1 teaspoon kosher salt, and 1 tablespoon baking powder together. Make a well in the middle of the mixture and pour in the ¾ cup milk and 3 tablespoons unsalted butterStir 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 the Instant Pot on by hitting the Saute button. Add in ½ tablespoon extra virgin olive 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 another 30 seconds to lightly toast the garlic.
- Add ½ cup dry white wine (or an additional chicken stock) to the inner pot and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. Let the wine cook off for 1-2 minutes and then hit CANCEL to turn off the instant pot.
- Add 6 cups low-sodium chicken stock, sliced carrots, cubed potatoes, 1 dried bay leaf, 2 sprigs fresh thyme, 1 teaspoon seasoned salt, and ½ teaspoon black pepper to the inner pot and stir to evenly combine all the ingredients.
- Drop the homemade dumpling dough into the soup by about 1 heaping tablespoon portion. Once all the dumplings have been portioned out into the soup, gently push the dumpkings 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 Instant Pot and then hit the Saute button.. Add in 1 cup frozen peas and ½ cup heavy cream and stir. While stirring, look for the bay leaf and thyme springs and remove them from the soup. Let the soup simmer for 3-5 minutes or until warmed through and slightly thickened. Serve immediately.
Video
Notes
Dry Wine: Use a dry c=pinot grigio or riesling suitable for drinking. In place of wine, use additional chicken stock.
Dumplings: Instead of using homemade dumplings, you can use 5 refrigerated canned biscuits, each cut into 8 pieces.
In place of Seasoned Salt: ½ teaspoon of 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 does not freeze well due to the dumplings and cream.
Note on 3-Quart Model: This recipe should be cut in half, but leave 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
