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–+ servings
A bowl of chicken and dumplings

Instant Pot Chicken & Dumpling Soup

This quick and easy Instant Pot Chicken and Dumpling Soup, with tender chicken thighs and melt-in-your-mouth dumplings, is every bit as comforting as the stove-top version.

Note: Made in a 6-qt Instant Pot

4 from 10 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Pressurize Time 10 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 Servings
Calories 466 kcal

Equipment

Ingredients
 

For homemade dumplings:

  • 1 1/2 cups (188 g) flour
  • 2 teaspoons (8 g) baking powder
  • 3/4 teaspoon (4.5 g) salt
  • 3 tablespoons (42 g) cold butter cubed
  • 3/4 cup (177 ml) cold whole milk

For the soup:

  • 2 tablespoons (28 g) butter
  • 1 small onion chopped
  • 1 cup (128 g) carrots chopped
  • 1 cup (101 g) celery chopped
  • 2 cloves garlic minced
  • 2 teaspoons (12 g) salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 1/2 teaspoon (2.5 g) sage
  • 1/2 teaspoon (1 g) thyme
  • 1/2 teaspoon (0.05 g) rosemary
  • 4 cups (946 ml) chicken broth low sodium
  • 1 extra large potato peeled and cubed (or 2 large)
  • 1 1/2 pounds (680 g) boneless skinless chicken thighs chopped
  • 1 cup (145 g) frozen peas
  • 1/2 cup (118 ml) heavy cream

Instructions
 

To Make the Dumplings

  • Mix the flour, baking powder, salt and cold butter in a bowl. Using a pastry cutter or fork, cut the butter into the flour until it resembles coarse crumbs. Add the cold milk and stir just until incorporated. Do not overmix. The dough will be lumpy. Refrigerate the dough while you make the soup.

To Make the Soup

  • Press the sauté button on the Instant Pot. When hot, add the butter, onion, carrot, and celery. Sauté for 3 minutes.
  • Add the garlic and all seasonings. Sauté for 30 seconds.
  • Pour in the chicken broth, potatoes, and chicken, then cancel sauté mode.
  • Get the dumpling dough from the refrigerator. Drop the dumpling dought into the soup in large spoonfuls.
  • Put on the Instant Pot lid and turn the valve to sealing (if necessary for your model). Pressure cook on high for 7 minutes. When done, carefully release the pressure and open the lid.
  • Dump in the peas and heavy cream. Stir carefully so you don’t submerge the dumplings. Heat on keep warm for 5 minutes to warm up the peas. Serve.

Notes

  • The dumplings tend to come out a bit dense when pressure cooked. It helps to not overwork the dough and use COLD butter and milk.
  • The only way I’ve found to not end up with dense dumplings is to add them to the soup after pressure cooking. Keep the pot on Keep Warm, cover with the lid and steam the dumplings for about 15-17 minutes, until they are cooked through.

Nutrition

Calories: 466kcalCarbohydrates: 42gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 153mgSodium: 1990mgPotassium: 768mgFiber: 4gSugar: 7gVitamin A: 4389IUVitamin C: 20mgCalcium: 191mgIron: 3mg
Keyword Chicken
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