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.
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.
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.
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.