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    Home / Recipes / Family Dinner

    Instant Pot Chicken Dumpling Soup

    By Heather ยท Published: Aug 25, 2017 ยท Updated: Oct 14, 2019 ยท This post may contain affiliate links ยท See the privacy policy linked in my footer.

    Jump to Recipe Print Recipe

    This Instant Pot Chicken Dumpling Soup is the perfect comfort food! It's a hearty soup full of veggies, tender chicken, and topped with dumplings.Instant Pot Chicken Dumpling Soup Recipe

    Instant Pot Chicken and Dumplings are one of my family's favorite meals lately. It's heartier than chicken noodle soup, and my kiddos love the drop biscuit dumplings.

    This recipe is one that I've used for as long as I can remember for the stovetop and I just modified to cook in the Instant Pot.

    I was nervous about how the dumplings would cook under pressure, but they turned out great! I will admit that they aren't quite as fluffy as their stovetop-cooked counterpart but for the time cooking in the Instant Pot saves me, I think it's worth it.

    Cooking Tips for Instant Pot Chicken Dumpling Soup:

    • Don't have an Instant Pot? No problem! This can be easilyย made on the stovetop. Follow the direction in the recipe through mixing the dumpling batter. Bring the soup to a boil and reduce to a simmer. Place small spoonfuls of dumpling dough into the soup, cover pot and simmer for 15-20 minutes or until the dumplings are set. Cooking on the stovetop yields less tender chicken, but is still delicious!
    • Instead of using frozen veggies, feel free to use up any veggies you have in the fridge/pantry. Carrots, zucchini, brussels sprouts, potatoes, green beans, corn, spinach, etc. all work well and will make the soup your own!

    Instant Pot Chicken Dumpling Soup RecipeWant More Easyย Instant Pot Soup Recipes?

    • Four 7 Minute Instant Pot Soup Recipes
    • Instant Pot BBQ Chicken Chili with Pineapple
    • Lentil Soup Made In The Instant Pot
    • Instant Pot Broccoli and Four Cheese Soup

    Tools I Use For Instant Pot Chicken Dumpling Soup:

    • The Instant Pot ๐Ÿ™‚ : This is the model that I have and LOVE. My Instant Pot has been with me for over a year and Iโ€™ve definitely put it through the ringer, but still works like new! Itโ€™s changed the dinnertime routine at our house and helps me make meals in under an hour that used to take HOURS!
    • OXO Handheld Slicer: I love this little tool when making soup because it slices small amounts of veggies quickly and easily and I donโ€™t have to dirty a cutting boardโ€“ I just slice right over the pot! I especially love it for carrots and celery.
    Instant Pot Chicken and Dumpling Soup Recipe

    Instant Pot Chicken Dumpling Soup

     This Instant Pot Chicken Dumpling Soup is the perfect comfort food! It's hearty, full of veggies and tender chicken and topped with dumplings. So good!
    By Heather Cheney
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Pressure Release: 10 minutes
    Total Time: 12 minutes
    Servings: 6 servings

    Ingredients

    • 2 tablespoons butter
    • 2 stalks celery diced
    • ยฝ whole large onion diced
    • 4 boneless skinless chicken breasts cut into 1 inch pieces
    • 1 bag 12 oz mixed frozen vegetables
    • 1 teaspoon poultry seasoning
    • 1 ยฝ teaspoon kosher salt
    • 1 teaspoon dried basil
    • 1 pinch cayenne pepper
    • 4 cups chicken broth
    • 2 ยผ cups baking mix like bisquick
    • โ…” cup milk

    Instructions

    • Set the Instant Pot to "Saute" and cook onion and celery in the butter until translucent. 
    • Add chicken, poultry seasoning, salt, basil, and cayenne to the pot and stir to combine. Top with the frozen vegetables and chicken broth. Bring to a boil. 
    • In a medium-sized bowl, combine baking mix with milk and stir until just combined. Scoop small spoonfuls of the dough into the boiling broth and continue until all the dough is used.
    • Place and secure the lid on the Instant Pot, cancel the "Saute" mode and set it on "Manual" mode. Enter 7 minutes cooking time at High Pressure and allow to cook.
    • Once cooking time is up, do a manual release of pressure or allow it come down naturally. Remove lid and serve.

    Nutrition Facts

    Serving: 1 servings | Calories: 388 kcal | Carbohydrates: 40 g | Protein: 23 g | Fat: 14 g | Saturated Fat: 5 g | Cholesterol: 61 mg | Sodium: 1965 mg | Potassium: 565 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 250 IU | Vitamin C: 12.3 mg | Calcium: 140 mg | Iron: 2.3 mg

    Nutrition and Food Safety Disclosure

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    Reader Interactions

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    4. Jackie says

      August 08, 2020 at 4:16 pm

      Great recipe for the Instant Pot!

      Reply
    5. Andrea says

      March 15, 2020 at 4:36 pm

      5 stars
      Absolutely delicious! I don't have Bisquick or anything like that, so I used my own recipe biscuit dough and it was perfect. Chicken pot pie is one of my favorite comfort food, so to find an easy soup version is pretty exciting!

      Reply
    6. LJ JOHNSON says

      January 13, 2019 at 6:21 pm

      4 stars
      Hello! I tried this recipe tonight and everything was great except the dumplings! They never fluffed up and were doughy and gooey.
      I did let the IP pressure down naturally.... not sure if this was the reason.....any tips??? Thank you!

      Reply
    7. Bri says

      January 09, 2019 at 7:36 am

      4 stars
      I enjoyed making this easy recipe....and I donโ€™t cook lol. Mine had corn, green beans, peas, and potatoes. I would caution you not to make the dumplings too big, but overall a success. I also added thyme.

      Reply

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