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
- Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
- 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.
- Add in chicken broth and chicken thighs.
- Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
- Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
- Close and lock the Instant Pot. Set the valve to “sealing.”
- 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.
- Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
- Serves six!
Weight Watchers Freestyle SP: 10 points per serving (6 servings total). Points were calculated using the Recipe Builder on the WW app.
Print a copy for your recipe binder!
Instant Pot Chicken and Dumplings Soup
September 30, 2019
Category
Chicken
Dinner
Instant Pot
Lunch
Soup
Under 10 WW SmartPoints
Persons
6
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
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 Pillsbury 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
Instructions
- Set the Instant Pot to saute mode. Melt the tbsp of butter and add in onions. After a minute, add in carrots and celery.
- 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.
- Add in chicken broth and chicken thighs.
- Take biscuit dough out of the package and cut in quarters. Sprinkle them with salt, pepper, and a little ground sage for flavoring.
- Place quartered biscuit dough on top of chicken thighs in the Instant Pot.
- Close and lock the Instant Pot. Set the valve to “sealing.”
- 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.
- Break up biscuits that may have stuck together. Remove chicken thighs and shred. Return shredded chicken back to soup.
- Serves six!
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