STEP 1: SAUTE THE VEGETABLES AND CHICKEN

Start by turning your Instant Pot to the “Sauté” function. Once it’s hot, add the olive oil and heat it up. Add the diced onion, garlic, carrots, and celery, and sauté for 3-5 minutes until the vegetables are softened and fragrant. Season with a pinch of salt and pepper to bring out the flavors.

Once the vegetables have softened, add the chicken breasts or thighs to the pot. Sear the chicken on both sides for 2-3 minutes each. This step helps lock in the juices and flavor, giving the chicken a lovely golden color. You don’t need to cook the chicken all the way through, as it will finish cooking under pressure.

STEP 2: ADD THE BROTH AND SEASONINGS

Next, pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Stir everything together, making sure the chicken is submerged in the broth. This will create the base for your rich, flavorful soup.

Secure the Instant Pot lid, making sure the valve is set to “Sealing.” Select the “Pressure Cook” function and set the timer for 12 minutes on high pressure. The Instant Pot will take a few minutes to come to pressure before the countdown starts.

STEP 3: MAKE THE DUMPLING DOUGH

While the chicken is cooking, prepare the dumpling dough. In a medium-sized bowl, whisk together the flour, baking powder, salt, and garlic powder. In a separate bowl, whisk together the milk, egg, and melted butter until smooth. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix the dough—it should be thick but spoonable.

If you’d like to add some fresh herbs to the dumplings, this is the time to stir in the parsley for added color and flavor.

STEP 4: QUICKLY RELEASE THE PRESSURE

Once the 12-minute cooking time is up, carefully perform a quick release by turning the valve to “Venting.” Allow the steam to escape, then remove the lid when the pressure has fully released.

Using tongs or a slotted spoon, carefully remove the chicken from the pot and set it aside to cool slightly. Discard the bay leaf and any herb stems.

STEP 5: ADD THE DUMPLINGS

With the broth still in the pot, use a spoon to carefully drop heaping spoonfuls of the dumpling dough into the hot broth. The dumplings will float on top and expand as they cook. Try not to crowd the dumplings, so they have room to puff up.

STEP 6: COOK THE DUMPLINGS

Once all the dumplings are added, secure the Instant Pot lid again, making sure the valve is set to “Sealing.” Set the Instant Pot to “Pressure Cook” on high for 5 minutes. While the dumplings cook, shred the chicken into bite-sized pieces using two forks.

Once the cooking time is up, perform a quick release again. Be careful, as the broth may bubble up a bit from the dumplings. Once the pressure is fully released, remove the lid and stir in the shredded chicken.

STEP 7: SERVE AND ENJOY

Give everything a good stir, taste the broth, and adjust seasoning with more salt and pepper if needed. Spoon the chicken and dumplings into bowls, ensuring you get a generous portion of both the soup and dumplings.

Garnish with extra fresh parsley or even a sprinkle of Parmesan cheese for added flavor, and enjoy this comforting, hearty meal!