Instant Pot Chicken and Dumplings
Tender chicken and fluffy dumplings are enveloped in a rich broth studded with carrots and potatoes. This Instant Pot Chicken and Dumplings soup has all the flavors of the classic recipe, just made a lot faster thanks to the electric pressure cooker.
Servings: 6
Calories: 497kcal
Ingredients
- ½ tablespoon olive oil
- 1 small onion minced
- 2 stalks celery finely chopped
- 1 pound boneless skinless chicken breasts, or thighs, cut into 1 inch cubes
- 1 teaspoon minced garlic
- ⅓ cup dry white wine optional
- 6 cups low sodium chicken stock
- 3 large carrots peeled and cut into slices
- 3 russet potatoes peeled and cut into 1 inch cubes (about 3 loosely packed cups)
- 1 bay leaf
- 2 sprigs fresh 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 salt
- 1 tablespoon baking powder
- 3 tablespoons butter melted
- ¾ cup milk
Instructions
Chicken Soup
- Press the SAUTE button. Add oil. When the front of the Instant Pot says "Hot" then add onions, celery, and chicken and saute the onions or 5 minutes.
- After the onions have cooked for about 5 minutes, or until they are softened, add the garlic and saute for just 30 seconds or so.
- Add in the wine and let saute for 1 minute or so. Turn the instant pot OFF.
- Add in chicken stock and scrape up any browned bits on bottom of inner pot to prevent a burn warning.
- Add carrots, potatoes, bay leaf, thyme leaves, seasoned salt, and pepper. Give it all a good stir.
- Drop the homemade dumpling dough into the soup by about 1 tablespoon portion. Once all the dumplings have been portioned out into the soup, gently submerge the dumplings into the liquid and then place the lid on the instant pot.
- Press "Pressure Cook" or Manual, and cook on High Pressure for 5 minutes.
- Once cook 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” and then “Saute.” Add in the heavy cream and peas and stir. While stirring, look for the bay leaf and thyme springs and remove from soup.
- Let the soup simmer for 3-5 minutes or until warmed through and slightly thickened.
- Serve immediately.
Homemade Dumplings
- In a medium bowl mix together the flour, baking powder, and salt. Make a well in the middle of the mixture and pour in the milk and melted butter. Stir with a wooden spoon until mixture just comes together.
Video
Notes
- Use a dry chardonnay, pinot grigio, or riesling for the wine if using.
- Instead of using homemade dumplings, you can use 5 refrigerated canned biscuits, each cut into 8 pieces.
- Be sure to let pressure release naturally for at least 15 minutes or you will have a mess of hot liquid spewing out your vent knob AND your dumplings will become tough.
- It will take about 10 minutes to come to pressure and then 15 minutes to release pressure. So plan for 30 minutes once you set cook time.
Nutrition
Calories: 497kcal | Carbohydrates: 66g | Protein: 31g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 1038mg | Potassium: 1441mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5573IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 4mg