Instant Pot Chicken and Dumpling Soup

Instant Pot Chicken and Dumpling Soup

This soup is a great way to give leftover ingredients a new life! Try with turkey breast too.  Freezes well.  Hands-on: 15 minutes. Under Pressure:  20 minutes. Quick Release. Serves 6.


  • 1 tablespoon organic butter

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • ½ cup diced onions

  • 1 clove garlic, minced

  • 1 cup plus 2 tablespoons all-purpose or whole wheat flour, divided

  • 7 cups chicken stock

  • 1 ¼ pound boneless, skinless chicken or turkey breast cutlets

  • 4 teaspoons minced sage, divided

  • 2 bay leaves

  • ¼ teaspoon fresh ground pepper, divided

  • 1 teaspoon baking powder

  • ½ teaspoon kosher salt

  • 1 large egg yolk, beaten

  • ½ cup skim or dairy-free milk

  • Chopped parsley for garnish, if desired


  1. Turn Instant Pot to Sauté setting.

  2. Add butter to pot and allow it to melt.

  3. Add carrots, celery, and onion; cook until soft and fragrant, about 5 minutes, then add garlic and cook for additional 1 minute.

  4. Sprinkle 2 tablespoons flour over vegetables, stir, and cook for 1 minute.

  5. Add chicken stock, chicken, 1 tablespoon sage, bay leaves, and 1/8teaspoon pepper.

  6. Lock Instant Pot lid; turn Pressure Valve to Sealing.

  7. Cook on Soup setting: high pressure for 20 minutes; then do a Quick Release by turning Pressure Valve to Venting to release remaining pressure.

  8. Remove chicken; shred or chop and return to pot. Discard bay leaves.

  9. Turn Instant Pot to Sauté setting; bring back to a boil.

  10. Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8teaspoon pepper.

  11. Whisk together egg yolk and milk; stir into flour mixture until just blended.

  12. Form dough into dumplings using a teaspoon and drop into soup. They will expand.

  13. Partially cover; cook until dumplings are cooked through and tender, about 3 minutes.

  14. Garnish with fresh parsley if desired.

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