The classic comfort food with light fluffy dumplings all done in an instant pot in less than an hour!
For the Soup
- 2 lbs boneless, skinless chicken thighs
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/2 yellow onion, diced
- 2 medium carrots, peeled, quartered, and diced
- 2 celery ribs, halved and sliced
- 3 cloves garlic, minced
- 1 1/2 teaspoons fresh rosemary, roughly minced
- 1 1/2 teaspoons fresh thyme leaves
- 1/4 cup white wine or white wine vinegar
- 4 cups chicken broth
- 1 tablespoon all purpose, unbleached flour
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
For the Dumplings
- 2 cups all purpose, unbleached flour
- 1 tablespoon baking powder
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon fresh parsley, roughly minced
- 1/2 teaspoon fresh rosemary, roughly minced
- 1/2 teaspoon fresh thyme leaves
- In a medium bowl, whisk together the flour, baking powder, salt, pepper, parsley, rosemary, and thyme for the dumplings. Pour in milk and butter. Stir until combined into a shaggy, sticky dough. Use your hands to form it into a loose ball. Set aside.
- Pat chicken thighs dry with a paper towel and sprinkle evenly with the salt and pepper on both sides.
- Turn instant pot on sauté and adjust to high. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Once melted together, sear the chicken thighs 3-4 minutes per side (work in two batches to avoid overcrowding the pot). Remove to a plate.
- Pour in half of the white wine, scraping up any browned bits on the bottom of the pan.
- Adjust the sauté setting to medium. Add in the remaining olive oil and butter. Stir in carrots, onion, and celery and cook until softened, about 5 minutes.
- Sprinkle the flour over the veggies. Add garlic and herbs. Sauté 1 minute, until garlic is fragrant.
- Pour in the remaining white wine, scraping up any browned bits on the bottom of the pan.
- Press cancel on the instant pot to turn off the sauté. Add the chicken thighs back into pot and pour in 3 cups of the chicken broth.
- Using your hands, form small balls from the dumpling dough, about 2 teaspoons worth, no more than a tablespoon, placing them on top of the soup.*
- Press the manual setting on the instant pot. Adjust to high pressure and set the instant pot for 3 minutes (yup just 3!). Secure the lid and turn the vent to sealing.
- When the instant pot is done cooking, let it release naturally for 15 minutes, then quick release the instant pot by turning the steam valve from seal to vent.
- Shred the chicken thighs with two forks (you may have to remove the dumplings to a bowl to get to the chicken). Add as much of the remaining chicken broth as you want to reach desired soup consistency.
- Add salt and pepper to taste. Place dumplings back in the pot. Garnish with fresh parsley and serve immediately.
Be careful not to make the dumplings too big as they will double in size during cooking and if they are too large they won’t cook all the way through.
Make sure to follow all directions from your instant pot! Double check ways to depressurize it: quick release and natural release. Avoid putting your face over the instant pot when removing the lid or turning the steam vent from seal to vent.