Instant Pot Chicken and Dumplings Soup

By Lori

8 Person

40 Minutes

193 Calories

When you want to eat chicken and dumplings soup, what do you do? You risk ruining the whole batch because you want to test out your Instant Pot Chicken and Dumplings Soup!

Ingredients

FOR THE DUMPLINGS

2/3 cup whole milk
2 tbsp. butter cold
1 tsp. black pepper
1 tsp. kosher salt
2 tsp. baking powder
2 cups white flour

FOR THE SOUP

1 whole bay leaf
4 sprigs fresh thyme chopped
1 cup water
3 cup sodium free chicken broth
1/2 tbsp. black pepper
1 tbsp. kosher salt
1 clove garlic
1 small yellow onion
2 whole carrots
2 stalks celery

FOR THE CHICKEN

1/2 tsp. black pepper
1/2 tsp. kosher salt
1/2 cup white flour
3 halves boneless, skinless chicken breast

Method

01

Set your Instant Pot to Saute. While its heating up, chop your celery, carrots, onion, and garlic. Season chicken in salt and pepper, then lightly coat in flour.
02

Cook down vegetables in olive oil in the instant pot for about 3 minutes. then add chicken; stir occasionally until saute cycle is complete. Pour in chicken broth, water. Add salt pepper, chopped thyme and bay leaf.
03

In a large bowl, mix flour, baking powder, salt and pepper. cut in butter until it's evenly incorporated, then stir in milk. It should be a thick dough. If too liquidy add more flour, if it seems too dry add a little more milk.
04

Drop in medium, to large spoonful sized chunks of dough into the Instant Pot. Close the lid, and set to Pressure Cook for 5 minutes. Let the pressure release naturally (aka do nothing, and wait till the floating valve drops). This will take a while. Once done, you're ready to serve. Enjoy!

Related Tags

Chicken and Dumplings

Instant Pot Chicken and Dumplings Soup

4.5

( By Lori )

When you want to eat chicken and dumplings soup, what do you do? You risk ruining the whole batch because you want to test out your Instant Pot Chicken and Dumplings Soup!

01 Information

Grade easy
Serving 8 servings
Calorie 193 Kcal
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

FOR THE DUMPLINGS

2/3 cup whole milk

2 tbsp. butter cold

1 tsp. black pepper

1 tsp. kosher salt

2 tsp. baking powder

2 cups white flour

FOR THE SOUP

1 whole bay leaf

4 sprigs fresh thyme chopped

1 cup water

3 cup sodium free chicken broth

1/2 tbsp. black pepper

1 tbsp. kosher salt

1 clove garlic

1 small yellow onion

2 whole carrots

2 stalks celery

FOR THE CHICKEN

1/2 tsp. black pepper

1/2 tsp. kosher salt

1/2 cup white flour

3 halves boneless, skinless chicken breast

03 Method

Step 1

Set your Instant Pot to Saute. While its heating up, chop your celery, carrots, onion, and garlic. Season chicken in salt and pepper, then lightly coat in flour.

Step 2

Cook down vegetables in olive oil in the instant pot for about 3 minutes. then add chicken; stir occasionally until saute cycle is complete. Pour in chicken broth, water. Add salt pepper, chopped thyme and bay leaf.

Step 3

In a large bowl, mix flour, baking powder, salt and pepper. cut in butter until it's evenly incorporated, then stir in milk. It should be a thick dough. If too liquidy add more flour, if it seems too dry add a little more milk.

Step 4

Drop in medium, to large spoonful sized chunks of dough into the Instant Pot. Close the lid, and set to Pressure Cook for 5 minutes. Let the pressure release naturally (aka do nothing, and wait till the floating valve drops). This will take a while. Once done, you're ready to serve. Enjoy!

04 Author