Instant Pot Chicken Dumpling Soup
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 yellow onion, diced
- 2 medium carrots, peeled, quartered, and diced
- 2 celery ribs, halved and sliced
- 3 cloves garlic, minced
- 3/4 teaspoons dried rosemary
- 3/4 teaspoons dried thyme leaves
- 1/4 cup white wine or white wine vinegar
- 4 cups chicken broth
- 1 tablespoon all purpose, unbleached flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cups all purpose, unbleached flour
- 1 tablespoon baking powder
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried parsley, roughly minced
- 1/4 teaspoon dried rosemary, roughly minced
- 1/4 teaspoon dried thyme leaves
SOUP
DUMPLINGS
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, pepper, parsley, rosemary, and thyme for the dumplings. Pour in milk and butter. Stir until combined into a shaggy, sticky dough. Use your hands to form it into a loose ball. Set aside.
- Pat chicken thighs dry with a paper towel and sprinkle evenly with the salt and pepper on both sides.
- Turn instant pot on sauté and adjust to high. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Once melted together, sear the chicken thighs 3-4 minutes per side (work in two batches to avoid overcrowding the pot). Remove to a plate.
- Pour in half of the white wine, scraping up any browned bits on the bottom of the pan.
- Adjust the sauté setting to medium. Add in the remaining olive oil and butter. Stir in carrots, onion, and celery and cook until softened, about 5 minutes.
- Sprinkle the flour over the veggies. Add garlic and herbs. Sauté 1 minute, until garlic is fragrant.
- Pour in the remaining white wine, scraping up any browned bits on the bottom of the pan.
- Press cancel on the instant pot to turn off the sauté. Add the chicken thighs back into pot and pour in 3 cups of the chicken broth.
- Using your hands, form small balls from the dumpling dough, about 2 teaspoons worth, no more than a tablespoon, placing them on top of the soup.*
- Press the manual setting on the instant pot. Adjust to high pressure and set the instant pot for 3 minutes (yup just 3!). Secure the lid and turn the vent to sealing.
- When the instant pot is done cooking, let it release naturally for 15 minutes, then quick release the instant pot by turning the steam valve from seal to vent.
- Shred the chicken thighs with two forks (you may have to remove the dumplings to a bowl to get to the chicken). Add as much of the remaining chicken broth as you want to reach desired soup consistency.
- Add salt and pepper to taste. Place dumplings back in the pot. Garnish with fresh parsley and serve immediately.