A comfort food classic with a twist. Warm up with a bowl of this Pressure Cooker Chicken and Dumplings Soup!
It’s Recipe ReDux time! Here is the theme this month:
“Souper Soups on the Move: Let’s take a new look into the soup bowl. Soup is comfort food, but it’s going lots of new places from prep in the Instant Pot to lunchboxes where it’s served up in an individual thermos. Show us your healthy recipes for switching up soup.”
I am a big soup fan – so this month’s theme is right up my alley! Sometimes I like to go out of my comfort zone and whip up something new when it comes to soup (like my turmeric, ginger and roasted carrot soup) while other times I stick to the classics (like with my Grandma’s cheesy potato soup). Today I decided to stick to a classic- but with a twist!
I chose to make chicken and dumplings – one of my husbands favorites – and turn it into a soup using the pressure cooker!
This recipe is fairly easy to make, although there are a few steps to it. You bring the pressure cooker up to pressure 2 different times – first when you cook the chicken and second when you add in the veggies. Then, you turn it back on sauté mode to add in the remaining ingredients and steam the dumplings. Simple and delicious!
This is seriously one of my husbands most requested meals from the pressure cooker. It tastes great right out of the pot and as leftovers the next day.
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Pressure Cooker Chicken and Dumpling Soup
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: soup
- Method: pressure cooker
- Cuisine: American
Description
A comfort food classic with a twist. Warm up with a bowl of this Pressure Cooker Chicken and Dumplings Soup!
Ingredients
- 2 lbs boneless, skinless chicken breasts, cubed into 1 inch pieces
- 2 cans (14 ounce) chicken stock
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 4 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 1 medium onion, diced
- 1 cup frozen peas
- 1 cup half and half
- 1 cup nonfat plain Greek yogurt
- 1 (7.5-ounce) can biscuit dough, with each biscuit cut into eighths
Instructions
- Place the chicken, stock, Italian seasoning, salt and pepper into the pressure cooker. Put the lid on and cook on high for 5 minutes. Once the timer is up, natural release for 5 minutes then quick release any remaining pressure.
- Remove the lid and add in the carrots, celery, and onion. Place the lid back on and cook on high for an additional 5 minutes. When the timer is done, quick release the pressure.
- Remove the lid and turn the pressure cooker on sauté mode. Stir in the frozen peas, half and half and Greek yogurt; bring to a simmer.
- Gently add in the biscuit dough pieces. Cover with the lid and allow to steam for 5 minutes. Once the 5 minutes is up, turn off the pressure cooker, carefully remove the lid and allow to cool 5 minutes. Serve and enjoy!
Notes
- If you don’t want to use canned biscuit dough, you can substitute 8 homemade biscuits (not baked), cut into 1/8ths.
- I like to garnish my soup with some chopped green onions on top after serving.
See what other souper soups are being cooked up over at The Recipe ReDux!
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