Instant Pot Chicken and Buttermilk Dumplings. Deliciously seasoned chicken and vegetable soup with perfect buttermilk dumplings. Quick and easy to make in an Instant Pot or other pressure cooker.
Build up and release of pressrue40mins
Keyword: Instant Pot Chicken and Buttermilk Dumplings
2cupscelerychopped (about 4 large stalks)
3tbspall purpose flour
1/2-1teaspoonblack pepperdepending on spice level preferred
1teaspoondried dill weed
1cupall purpose flour
fresh parsley for serving
Turn Instant Pot to saute mode and melt 2 tbsp butter. Add onion, carrots, and celery. Saute until softened, about 7 minutes. Add garlic and saute for another minute. Then add flour and saute for 1 more minute. Turn Instant Pot off.
Add chicken broth, pepper, salt, and dill weed. Stir. Then add chicken. Cook on high pressure for 10 minutes. Let natural release for 10 minutes. Remove chicken and shred with two forks, then return to pot.
In a small bowl, stir together flour, baking powder, salt, pepper, and garlic powder. Cut in butter with a pasty cutter or two knives. Stir in buttermilk and continue stirring until a soft dough forms. Drop dough in teaspoon sized drops evenly over top of soup. Turn Instant Pot to high pressure and cook for 5 minutes. Let natural release for 5 minutes, then use a wooden spoon to open valve to finish releasing (the spoon is so that you don't burn yourself on the hot steam escaping). Serve with chopped fresh parsley.
Note: I use 1 teaspoon of pepper for this soup as I prefer a little kick. If you do not, use 1/2 teaspoon.