Free Online Recipes

Sign Up login

Instapot Chicken and Dumpling Soup Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Instapot Chicken and Dumpling Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

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)

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

0 Out of 5 from 0 reviews

You can add this Instapot Chicken and Dumpling Soup recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.