Instant Pot Chicken and Dumplings
Ingredients
The soup
-
1
tablespoon
olive oil
-
3
stalks
chopped celery
-
1
cup
chopped onion
-
1
cup
chopped carrots
-
2
cloves
garlic, minced
-
2-3
pieces
skinless chicken breasts
-
5
cups
chicken broth
-
1
teaspoon
Better Than Bouillon Chicken Flavor
-
1
cup
frozen peas
-
½
teaspoon
ground sage
-
½
teaspoon
dried oregano
-
1
leaf
bay leaf
-
to taste
salt and pepper
Homemade dumplings
-
1¼
cups
flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
2
tablespoons
unsalted butter
-
½
cup
milk
Soup thickener
-
½
cup
heavy whipping cream
-
2
tablespoons
cornstarch
-
2
tablespoons
water
Instructions
- Make the dumplings by combining milk and butter, then adding flour, baking powder, and salt until a dough forms.
- Roll out the dough, cut it into strips, and set aside.
- In the Instant Pot, use the sauté function to heat olive oil and cook onions until translucent.
- Add garlic, carrots, and celery, and cook briefly.
- Pour in chicken broth, add chicken, Better Than Bouillon, herbs, and bay leaf, then place dumplings on top without stirring.
- Seal the lid and set to pressure cook for 10 minutes, allowing natural steam release for 10 minutes afterward.
- Remove the bay leaf, shred the chicken, and return it to the pot.
- Add heavy cream and peas, then mix cornstarch with water and stir into the soup to thicken.
- Serve the chicken and dumplings hot.
Nutrition Facts (estimated)
Servings
8
Calories
307
Total fat
14g
Total carbohydrates
21g
Total protein
21g
Sodium
20mg
Cholesterol
20mg
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