Instant Pot Chicken and Dumplings Soup

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 193kcal
Print Recipe

Ingredients

FOR THE CHICKEN

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

FOR THE SOUP

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

FOR THE DUMPLINGS

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

Instructions

  • 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.
  • 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.
  • 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.
  • 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!

Notes

For added flavor, use skin-on chicken, and remove the skin before serving.

Nutrition

Calories: 193kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1703mg | Potassium: 264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4.8% | Vitamin C: 2.3% | Calcium: 9.5% | Iron: 12.4%