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Instapot Chicken and Dumpling Soup Recipe

   
 

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     Instapot Chicken and Dumpling Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Ingredients
4 large chicken breast cubed approx 2 lbs chicken
1/4 cup fresh parsley (2-3 Tablespoons dried parsley)
2 cloves garlic minced
1 tsp dried thyme
1 tsp black pepper
1 tablespoon Better Than Bouillon roasted chicken flavor
1 cup yellow onion chopped
1 cup celery, chopped
2 cups frozen peas and carrots
 
3 cups unsalted chicken stock
2 cans cream of chicken soup
1 can biscuits (Pillsbury Grands southern Homestyle biscuits)
Instructions
Add the cubed chicken, parsley, garlic, thyme, pepper and bouillon in the Instapot and mix all ingredients well. Next add all vegetables (onion, celery, peas and carrots) to the Instapot and mix everything together. Pour the chicken stock into the pot and mix once again.
Now pour the two cans of cream of chicken over the chicken and dumplings mixture. Do not mix the cream of chicken with the other ingredients.
Cut each biscuit into quarters and place the biscuits into the pot making sure to spread them evenly. Place the lid on the Instapot, close and set the pressure release valve to sealing. Set the Instapot to cook on manual for 5 minutes.
Once the cooking time has completed, allow for a 30 minute natural pressure release. Serve and enjoy a warm bowl of the amazing chicken and dumplings!


Originally Submitted 5/15/2022





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