Quick And Easy Instant Pot Italian Chicken N Dumplings Soup
It seems like once this time of year comes there aren’t enough hours in a day but thanks to our Instant Pot Italian Chicken N Dumplings Soup recipe dinner is ready and waiting when you need it to be.
Cold weather is upon. School, after school and work schedules having you going in a million different directions with too little time and way too much to do and of course the first words when we get home are always “What’s for dinner?” Luckily our Instant Pot Italian Chicken N Dumplings Soup is the one meal they can all agree on. It makes them happy and if they’re happy, we’re all happy. It’s hearty and filling, perfect for this time of year and the best part, it tastes like it’s been simmering all day long. No one will ever know just how simple it was to create. Let’s get started:
Instant Pot Italian Chicken N Dumplings Soup
2 lbs boneless skinless chicken thighs
3 stalks celery
1 cup grated Parmesan/Ramona cheese blend
1 cup cream of wheat or farina
2 tsp dried parsley (divided for dumplings and soup)
2 tsp Herbs de Provence (divided for dumplings and soup)
6 -8 cups water
Butter or olive oil for sautéing
Instructions for Parmesan Dumplings :
Preheat oven at 200°.
Combine 1 cup grated cheese, 1 cup cream of wheat (or farina), 2 eggs, 1 tsp parsley and 1 tsp Herbs de Provence. Mix well.
Transfer to an 8×8 glass or nonstick pan and pat mixture into the pan like you would as if making the crust.
Bake in the oven for 45 min to 1 hour. This helps dry out the mixture for dumplings. When it’s done baking, let cool about 10 min.
Then slice through with knife or pizza cutter to make square dumplings. (refer to pic)
To make soup:
While dumplings are cooking in the oven, dice onion, celery, and peeled carrots.
In a large pot or Instant Pot, over medium heat or sauté feature, add about 2-3TBS of butter or olive oil.
Sautee chopped onion, celery, and carrots, about 5-7 minutes. When softened and onions are translucent, “cancel” the instant pot sauté feature.
Add in chicken thighs, 6-8 cups of water, and the remaining 1 tsp parsley and 1 tsp of herbs de Provence. This soup will make its own broth and the thighs add wonderful flavor. Salt & pepper to taste.
Place instant pot lid on and make sure it is closed properly and the vent nozzle is “sealed”. Select “pressure cook” mode and set for 10 min.
When this is done allow steam to naturally release for about 10 min, then carefully switch to quick release.
Add in your square cheese dumplings, and gently stir.
Put lid back on properly and let sit about 20 min to allow dumplings to soften. You could also turn sauté (low) feature back on and simmer on low for about 10 min to allow dumplings to soften.
Enjoy! Make sure to make an extra batch or two and keep in on hand in the freezer or better yet, create some single servings of our quick and easy Instant Pot Italian Chicken N Dumplings Soup to take to work with you or have on hand for the weekend. What’s your favorite recipe to make this time of year?