In a medium mixing 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 the mixture just comes together. Set aside to add to the chicken soup.
Chicken and Dumpling Soup
Turn the Instant Pot on by hitting the SAUTE button. Add the oil to the inner pot and let it heat. Once heated, add onions, celery, and chicken to the inner pot and saute until the chicken is seared and the onions have softened, 4-5 minutes. Add the garlic and saute for another 30 seconds, just to toast the garlic.
Add the wine (or ½ cup of the chicken broth if not using wine) 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 saute function on the instant pot.
Add the broth, carrots, potatoes, bay leaf, thyme, seasoned salt, and pepper to the inner pot and stir to evenly combine all the ingredients.
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, by gently pushing them down, just to cover, into the chicken broth mixture.
Place the lid on the Instant Pot and be sure the venting knob is sealed. Press "Pressure Cook" or "Manual" and 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” and then “Saute.” Add in the heavy cream and peas 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.
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Notes
Dry Wine: Use a dry chardonnay, pinot grigio, or riesling for the wine, or if you don't cook with alcohol 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.Fresh Thyme: If you don't have fresh thyme, use ½ teaspoon of dried thyme leaves, not ground thyme.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. Timing: 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.