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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.
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5 from 1 vote

Instant Pot Chicken and Buttermilk Dumplings

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.
Prep Time15 mins
Cook Time20 mins
Build up and release of pressrue40 mins
Total Time35 mins
Course: Dinner
Cuisine: Soup
Keyword: Instant Pot Chicken and Buttermilk Dumplings
Servings: 6 servings
Calories: 333kcal

Ingredients

Soup

  • 1.5 pounds chicken breast
  • 1 onion diced
  • 2 cups celery chopped (about 4 large stalks)
  • 2 cups carrots chopped
  • 4 cloves garlic
  • 2 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 1/2-1 teaspoon black pepper depending on spice level preferred
  • 1/4 teaspoon kosher salt
  • 1 teaspoon dried dill weed
  • 8 cups chicken broth

Dumplings

  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 tbsp unsalted butter
  • 1/2 cup buttermilk
  • fresh parsley for serving

Instructions

  • 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.

Notes

Note: I use 1 teaspoon of pepper for this soup as I prefer a little kick. If you do not, use 1/2 teaspoon.

Nutrition

Calories: 333kcal | Carbohydrates: 29g | Protein: 29g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1650mg | Potassium: 1113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7535IU | Vitamin C: 28.9mg | Calcium: 147mg | Iron: 2.7mg