Instant Pot Chicken and Buttermilk Dumplings

4.91 from 10 votes

Instant Pot Chicken and Buttermilk Dumplings

Deliciously seasoned chicken and vegetable soup with savory buttermilk dumplings. This Instant Pot Chicken and Buttermilk Dumplings recipe is quick and easy to make in an Instant Pot or other pressure cooker!

Prep Time15

Cook Time20

Build up and release of pressrue40

Total Time35

Course: Dinner

Cuisine: Soup

Keyword: Instant Pot Chicken and Buttermilk Dumplings

Servings: servings

Calories: 439kcal

Ingredients

Soup

1.5 pounds boneless, skinless chicken breasts
1 large onion diced
2 cups celery chopped (about 4 large stalks)
2 cups carrots chopped
4 cloves fresh minced garlic
2 tablespoons butter
3 tablespoons 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

2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons butter
1 cup buttermilk
fresh parsley for serving

Instructions

Turn Instant Pot to saute mode and melt 2 tablespoons of 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

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

Dumplings Update: I heard lots of feedback from people saying that they liked the dumplings so much, they doubled them. I tried it out, and liked it, so I have doubled the dumplings from the original post.

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