Pressure Cooker Chicken Dumpling Soup Recipes

ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS

Steps:

• Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
• Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.

PRESSURE-COOKER CHICKEN DUMPLING SOUP

Steps:

• Heat pressure cooker using SAUTÊ setting.
• Whisk eggs, cheese, oil and water in medium bowl until blended. Add matzo meal; mix lightly. Refrigerate 30 min.
• Meanwhile, add chicken, skin sides down, to pressure cooker; cook 10 min. or until skins are crisp and golden brown. Turn.
• Add chicken broth and dressing mix to pressure cooker; close and lock lid. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Carefully remove lid.
• Remove chicken from pressure cooker; cool slightly. Shred chicken into bite-size pieces using 2 forks; place in bowl. Cover to keep warm. Discard bones and skins.
• Add carrots and celery to pressure cooker. Gently shape matzo mixture into 8 balls, using about 1 Tbsp. matzo mixture for each ball. Add to pressure cooker. Close and lock lid.
• Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Release to release steam. Add chicken; stir.

PRESSURE COOKER CHICKEN AND DUMPLINGS

Steps:

• In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
• Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
• Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
• Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
• Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
• Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.

CHICKEN DUMPLING SOUP

Steps:

• In a blender or food processor, combine 3 cups cooked chicken, eggs, 3/4 cup chicken broth, 1 cup flour, parsley, 2 teaspoons salt, pepper and tarragon. Process until smooth.
• In a large pot, bring 4 cups chicken broth to a boil. Drop dumpling mixture by rounded spoonfuls into boiling broth. Simmer, uncovered, 5 to 8 minutes, until well formed and slightly browned. Remove with a slotted spoon and drain on paper towels. Reserve dumpling cooking liquid.
• In a large pot melt butter over medium heat. Cook onion, celery and garlic in butter until onion is translucent. Stir in 1/2 cup flour until fully incorporated. Pour in 2 quarts chicken broth, stirring constantly. Bring to a boil. Introduce 1 1/2 teaspoons salt and carrots. Cover, reduce heat, and simmer 15 minutes.
• Stir in dumplings, reserved liquid and 3 cups cooked chicken. Simmer 15 minutes more before serving.

PRESSURE COOKER SUPER EASY CHICKEN & DUMPLINGS RECIPE - (4.5/5)

Steps:

• Heat butter on high in pressure cooker until melted and sizzling. Generously season chicken with salt and pepper, put in pressure cooker with lid off and cook until lightly brown, about 5 minutes. Add onion, stock, celery, carrots, thyme, poultry seasoning and pepper. Secure lid and cook on high 8 minutes. Perform quick release, remove lid, set to high, or brown, add corn and let simmer. Whisk Bisquick and milk together and drop by spoonfuls into pot. Let simmer for 8 to 10 minutes. Turn off heat and stir in heavy cream and add salt and pepper to taste. Sometimes I don't add the heavy cream, I taste the dumplings first and judge from there.

INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER

Steps:

• Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
• Cover, lock, and cook on LOW PRESSURE for 15 minutes.
• (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
• After 15 minutes, lower pressure with quick release method.
• Remove chicken and cover to keep warm.
• Combine DUMPLING INGREDIENTS as follows:.
• Combine eggs, milk, salt and baking powder in large bowl.
• Whisk until frothy.
• Whisk in 1 cup of flour.
• Stir in remaining flour (do not whisk, stir with spoon).
• Bring liquid in pressure cooker to a boil.
• Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
• Cover, lock, and bring to HIGH PRESSURE over high heat.
• Lower heat to stabilize, and cook for 5-7 minutes.
• Shred Chicken off bone as dumplings cook.
• After 5-7 minutes, lower pressure with quick release method.
• Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

CHICKEN 'N' DUMPLING SOUP

Steps:

• In a stockpot, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth; discard bay leaf and peppercorns., Remove chicken from bones; discard bones. Cut meat into bite-size pieces. Return broth to pan; skim fat. Add the chicken, noodles, vegetables, rice and parsley; bring to a simmer., For dumplings, combine the flour, baking powder, thyme and salt in a bowl. Combine milk and oil; stir into dry ingredients. Drop by teaspoonfuls onto simmering soup. Reduce heat; cover and simmer for 15 minutes (do not lift the cover).