Instant Pot Chicken and Dumplings Soup

With tomorrow being October, soup season is in the air (though I never stopped making it)! This decadent soup is perfect for a cozy night in, and in the Instant Pot, it can’t be any easier!

Ingredients

1.5 lbs boneless, skinless chicken thighs

4 cups celery, chopped

4 cups carrots, chopped

1 yellow onion, diced

4 cups chicken broth

1 package Grands! Homestyle Biscuits dough (8 biscuits)

2 bay leaves

1 tsp ground sage

1 tsp dried parsley

1 tsp garlic powder

1 tbsp butter

Salt and pepper, to taste

Directions

1. Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
2. After you have sautéed for about 4 minutes, add in thyme, garlic powder, parsley flakes, ground sage, bay leaves, salt, and pepper. Stir it together with veggies.
3. Add in chicken broth and chicken thighs.
4. Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
5. Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
6. Close and lock the Instant Pot. Set the valve to “sealing.”
7. Cook on high pressure for 5 minutes. After pressure builds and cooking time has completed, allow to naturally release pressure for 15 minutes (timer should read LO:15). Then, do a quick release of the pressure.
8. Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
9. Serves six!

Weight Watchers Freestyle SP: 10 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.

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