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
Turn Instant Pot to Sauté setting.
Add butter to pot and allow it to melt.
Add carrots, celery, and onion; cook until soft and fragrant, about 5 minutes, then add garlic and cook for additional 1 minute.
Sprinkle 2 tablespoons flour over vegetables, stir, and cook for 1 minute.
Add chicken stock, chicken, 1 tablespoon sage, bay leaves, and 1/8teaspoon pepper.
Lock Instant Pot lid; turn Pressure Valve to Sealing.
Cook on Soup setting: high pressure for 20 minutes; then do a Quick Release by turning Pressure Valve to Venting to release remaining pressure.
Remove chicken; shred or chop and return to pot. Discard bay leaves.
Turn Instant Pot to Sauté setting; bring back to a boil.
Combine remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8teaspoon pepper.
Whisk together egg yolk and milk; stir into flour mixture until just blended.
Form dough into dumplings using a teaspoon and drop into soup. They will expand.
Partially cover; cook until dumplings are cooked through and tender, about 3 minutes.
Garnish with fresh parsley if desired.