Description
A comfort food classic with a twist. Warm up with a bowl of this Pressure Cooker Chicken and Dumplings Soup!
Ingredients
Units
Scale
- 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.