Instant Pot Chicken And Dumpling Soup Recipe

July 08, 2023 Post a Comment

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This Instant Pot chicken and dumpling soup recipe is an easy and delicious way to enjoy a comfort food classic. The dumplings are made with a simple biscuit dough and combined with a creamy broth and tender chicken to create a meal that’s sure to satisfy. It’s also a great way to use up leftover chicken or turkey. Plus, with the Instant Pot, this meal is ready in no time!

Prep Time

This Instant Pot chicken and dumpling soup recipe only takes 5 minutes of prep time. You’ll need to gather your ingredients and chop the vegetables before you get started. And you’ll need to make the biscuit dough for the dumplings, which only takes a few minutes.

Cook Time

Once your ingredients are all ready to go, it only takes about 10 minutes of cooking time in the Instant Pot. The pressure cooker does all the work and makes this soup easy to make and ready to enjoy in no time.

Ingredients

4 cups chicken broth
2 cups cooked chicken, shredded
1 onion, diced
3 stalks celery, diced
3 carrots, sliced
2 cloves garlic, minced
2 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons flour
1 cup half-and-half
For the dumplings:
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons butter, chilled
- 1/2 cup milk

Instructions

Add the chicken broth, shredded chicken, onion, celery, carrots, garlic, butter, salt and pepper to the Instant Pot. Stir to combine.
Secure the lid and set the pressure valve to sealing. Select the Manual/Pressure Cook setting and set the timer to 10 minutes.
When finished cooking, use the natural release setting to release the pressure.
Once the pressure has been released, remove the lid and turn the Instant Pot to sauté mode.
In a small bowl, whisk together the flour and half-and-half until smooth. Add to the Instant Pot and stir until combined.
Continue to cook on sauté mode, stirring occasionally, until the soup is thickened.
Meanwhile, make the dumpling dough. In a medium bowl, whisk together the flour, baking powder and salt. Cut in the butter with a pastry blender or fork until the mixture is crumbly.
Add the milk and stir until a soft dough forms.
Drop the dough by the tablespoonful into the soup.
Secure the lid and select the Manual/Pressure Cook setting and set the timer to 5 minutes.
When finished cooking, use the natural release setting to release the pressure.
Serve the soup warm with the dumplings. Enjoy!

Equipment

Instant Pot
Pastry blender or fork
Measuring cups and spoons
Cutting board
Knife

Notes

This recipe can be easily doubled or tripled to feed a larger crowd. You can also use leftover cooked chicken or turkey for this recipe, which makes it great for using up leftovers. The dumplings can also be made with store-bought biscuit dough instead of from scratch.

Nutrition: Per Serving

Calories: 521 kcal
Carbohydrates: 51g
Protein: 39g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 132mg
Sodium: 1322mg
Potassium: 804mg
Fiber: 3g
Sugar: 7g
Vitamin A: 5134IU
Vitamin C: 8mg
Calcium: 164mg
Iron: 4mg

Recipe Tips

For a vegetarian version of this soup, simply omit the chicken and use vegetable broth instead. You can also add other vegetables such as potatoes, corn, or peas. For a creamier soup, substitute half-and-half with heavy cream. And if you’re looking for a bit of spice, add a pinch of cayenne pepper or red pepper flakes.

This Instant Pot chicken and dumpling soup is an easy and delicious way to enjoy a classic comfort food meal. With just a few simple ingredients and the help of an Instant Pot, you can have this tasty soup ready in no time. Enjoy!