INSTANT POT® DUMPLING SOUP
This is similar to wonton soup but is much quicker when using the Instant Pot® and store-bought frozen wontons. I've used chicken wontons but any protein will work. Great for those nights when you only have the time or energy to slice bok choy and chop ginger and garlic.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Adjust to Low if necessary. Pour in sesame oil and olive oil. Add ginger and garlic to the hot oil; cook until fragrant without browning, about 1 minute. Add chicken broth, wontons, parsley, salt, and pepper. Break apart any wontons that have frozen together. Close and lock the lid.
- Select Soup function; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in bok choy and soy sauce and let sit, stirring occasionally, for 3 minutes. Taste and season with additional salt if necessary.
- Ladle soup into bowls and top with green onions.
Nutrition Facts : Calories 323 calories, Carbohydrate 37.3 g, Cholesterol 91.5 mg, Fat 8.7 g, Fiber 1.7 g, Protein 23.2 g, SaturatedFat 3 g, Sodium 1349.7 mg, Sugar 2 g
INSTANT POT® CHICKEN AND DUMPLINGS
I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.
Provided by Doughgirl8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 5
Number Of Ingredients 23
Steps:
- Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
- Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
- Mash butter with the flour to make a smooth paste; set aside.
- Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
- Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
- Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
- Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g
INSTANT POT CHICKEN AND DUMPLINGS
Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
- Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
- Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
- Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
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INSTANT POT CHICKEN DUMPLING SOUP - ABERDEEN'S KITCHEN
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Reviews 1Total Time 45 minsEstimated Reading Time 4 mins
- In a medium bowl, whisk together the flour, baking powder, salt, pepper, parsley, rosemary, and thyme for the dumplings. Pour in milk and butter. Stir until combined into a shaggy, sticky dough. Use your hands to form it into a loose ball. Set aside.
- Pat chicken thighs dry with a paper towel and sprinkle evenly with the salt and pepper on both sides.
- Turn instant pot on sauté and adjust to high. Add 1 tablespoon of the olive oil and 1 tablespoon of the butter. Once melted together, sear the chicken thighs 3-4 minutes per side (work in two batches to avoid overcrowding the pot). Remove to a plate.
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4/5 (8)Total Time 13 minsCategory AppetizersCalories 160 per serving
- Make the soup gelatin! On the stove in a small soup pot mix the 1.5 cups water, 2 tbsp of soy sauce and 1 tbsp of chicken Better Than Bouillon and bring to a boil (which will be quick). As soon as it does, turn off the heat and add the 2 tsp of gelatine powder, mix in and immediately bring to another boil for another minute until the lumps are out. Transfer to either an 11×7 metal tray or you can even set in this cute little mini-silicone ice cube tray. Place in the refrigerator for 2 hours to firm up like a Jell-O would! Also, if your dumpling wrappers are frozen, place them in the fridge now as well so they thaw.
- Make the vinegar sauce! In a small mixing bowl, mix the 1/4 cup of black vinegar and 1/2 tbsp or soy sauce and then add the strands of chopped ginger. Cover and refrigerate
- Make the meat mixture! In a mixing bowl, add the ground pork, chopped scallions, mushrooms, minced ginger, crushed garlic, Shaoxing wine and sesame oil and mix together by hand so it’s formed in one big ball. Cover and refrigerate
- Make the dumplings! When two hours have passed, remove the soup gelatin mixture from the fridge and cut into small cubes (make sure the temperature in the room is normal and not too hot as it could make the gelatin melt. And it’s okay if not in perfect cubes – a small spoonful is fine too). Create an assembly line of the dumpling wrappers, a bowl of lukewarm water, the gelatin and the meat mixture. Start by taking a wrapper and about a marble-sized ball of the meat mixture and place in the center of the dumpling wrapper. Add a cube of the soup gelatin on top of the meat and then using the tip of your finger, dip in the water and lightly drag along the edge of the dumpling wrapper so the whole thing is moist. The water serves as the glue and is super key to keep it all together! Fold by watching how Richard does it in the video at the 5:55 mark (this is easiest to SEE than to explain)! Set the completed dumplings aside on a large baking tin lined with parchment or waxed paper so they do
INSTANT POT CHICKEN DUMPLING SOUP - HEATHER LIKES FOOD
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4/5 (6)Total Time 12 minsCategory SoupCalories 388 per serving
- Add chicken, poultry seasoning, salt, basil, and cayenne to the pot and stir to combine. Top with the frozen vegetables and chicken broth. Bring to a boil.
- In a medium-sized bowl, combine baking mix with milk and stir until just combined. Scoop small spoonfuls of the dough into the boiling broth and continue until all the dough is used.
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