Tag Archives: Instant Pot

Chicken Dumpling Soup

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Serves: 8 | Total Time: 1 Hour 15 Minutes


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Growing up, chicken dumpling soup was a favorite recipe that my mom would make. It didn’t matter the time of year; if she made it in the winter, it was a warming comfort food after coming in out of the cold, but she would make it in the summertime too. Chicken dumpling soup can be flavored so many different ways, and one of my mom’s favorites was throwing in as many fresh garden veggies as she could harvest on any particular day.

I distinctly remember carrots as a main ingredient in my mom’s chicken dumpling soup recipe. Oh, those bright orange pops of flavor amidst all those juicy chunks of chicken and plump dumplings swimming around in that herby broth… I suppose I may be partial to the use of carrots because they are one of my favorite veggies, but if you prefer, you can change up the carrots with peas, or use them both together. (I would have added peas, but Mark is not a fan and would just pick them out!)

Instant Pot Chicken And Dumplings

My mom makes her chicken dumpling soup with cream, which is fine and dandy if you are using white meat, but I chose to make this recipe without it because I am using dark meat with the bones in. I really want the carrot and herb flavors to shine in the homemade chicken stock that is the base for this chicken and dumpling soup. 

Now, before you fret over having to make homemade chicken stock, I just want to point out that you don’t have to go through the trouble! Since this soup is made in the Instant Pot, you can make the stock at the same time as you make the soup.

Yep, one and done.

How nice!

Chicken And Dumplings Instant Pot
Buy the INSTANT POT 7 in 1 Pressure Cooker at Macy’s

To do this, you’ll throw in whole chicken pieces with the skin and bone intact. This renders a rich and fatty broth that packs enough of its own flavor, so adding cream really isn’t necessary. If you don’t want to deal with fishing out all the bones later, you can use boneless chicken pieces, but I highly recommend using dark meat as it imparts some of that fattiness that makes homemade stock so flavorful. If you decide to omit the bones, add some butter or olive oil to really amp up the savory flavor or your broth may fall flat.

And now… about how to make homemade dumplings for chicken and dumplings…

A first glance at the recipe may have you thinking…. a recipe for chicken soup dumplings with nutmeg!? 

Making Soup In Instant Pot

Yeah, I personally think this is how to make the perfect dumplings… you want them to have a hint of flavor, but not so much that they overpower the rest of the soup. A tiny sprinkling of nutmeg in the soup dumpling dough boosts the meaty flavor of the broth just enough for you to say WOW! without knowing that it is nutmeg. I have been known to use nutmeg in chili, meat seasonings, and all kinds of slow cooked or Instant Pot stews and soups. Nutmeg may be commonly known as a spice used in fall sweet treats and winter ciders, but it plays a great supporting role in savory dishes, too. Just use it sparingly!

Making this soup in the Instant Pot rocks because it puts out a long, slow cooked flavor in just over an hour. Perfect for busy cooks! So… if you don’t have an Instant Pot, you need to get one. The prices have come down, and I can’t tell you how it is worth the investment to have an Instant Pot in the house. Here are a few suggestions to make it easy (just click on your preferred retailer to see the options):

Soup Dumpling Recipe

This recipe makes enough for 8. Even though it is only Mark and I in the house (and our three cats, but they don’t eat soup!), I usually make the whole shebang and then freeze the remaining soup for later. Because there is no cream in the base, the dumplings and broth freeze quite nicely! If you are a family of four, you can freeze enough for another round. Perfect for when you just don’t feel like cooking at all, or are too darn busy to on any given night. Just pull this easy homemade freezer soup out in the morning, then heat it on the stove (or microwave) when it’s dinnertime.

Double nice!


Chicken Dumpling Soup Instant Pot Recipe
Chicken Dumpling Soup Recipe

Chicken Dumpling Soup

How to cook dumplings with chicken has never been easier with this chicken dumpling soup Instant Pot recipe. This chicken dumpling soup can be made ahead for later since both the dumplings and broth freeze well.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course, Soup
Cuisine American
Servings 8 people

Equipment

  • Instant Pot

Ingredients
  

  • FOR THE SOUP:
  • 4 large chicken leg quarters with skin and bone
  • 4 cups water
  • 2 cups chicken broth
  • 4 chicken bullion cubes
  • 6 medium carrots sliced
  • 1 whole white onion chopped into big chunks
  • 2 tablespoons fresh thyme leaves chopped
  • 2 tablespoons fresh rosemary leaves chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • FOR THE DUMPLINGS:
  • ½ cup whole milk
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg

Instructions
 

  • Add all of the ingredients for the soup to the Instant Pot and give them a couple of stirs. Secure the lid and set to pressure cook on high for 15 minutes (30 minutes if using frozen chicken).
  • While the soup is cooking, prepare the dumplings by sifting together the flour, baking powder, and salt into a medium bowl. Add the nutmeg and black pepper and whisk to evenly combine. Whisk the eggs and milk together in a separate bowl, then slowly add the wet ingredients to the dry ingredients, stirring as you go. Continue to stir until no dry clumps remain, then set the dough aside until ready to use.
  • Once the timer on the Instant Pot goes off, carefully open the vent to quickly release the pressure. When it is safe to remove the lid, carefully do so. Use a ladle and a carving fork to shred the meat and to fish the bones, cartilage and skin out of the soup. This will take about 10 minutes, but take your time getting these things out. It is never fun to bite into a mouthful of cartilage or worse, a bone. Although this step may be a bit tedious, don’t be tempted to use boneless chicken. The skin, bones, and cartilage are what give the broth its flavor! (See the note below if you still want to use boneless chicken.)
  • Cancel the ‘warm’ setting and set the Instant Pot to the ‘soup / stew’ setting, then add the dumplings to the stew. I use two teaspoons to do this; one to scoop up about 1 teaspoon of dough and the other to slide the dough off into the stew. When you add a dumpling to the stew, immediately dunk it below the surface of the broth. Although the dumplings will float back up, dunking them coats them with fat and keeps them from sticking together. Continue until all of the dough is used up, varying the dumpling size a bit to make it interesting. The dumplings will double in size as they cook, so don’t make them any bigger than 1 teaspoon (or they may not cook all the way through). Once all of the dumplings are in the stew, continue to cook the stew uncovered for another 15 minutes. It will begin to boil, this is ok.
  • When ready to serve the soup, cancel all settings on the Instant Pot and allow the stew to cool slightly because it will be very hot by this point. Use a large ladle to serve it into bowls and garnish with fresh parsley, a sprinkle of sea salt and a grind of black pepper.

Notes

Should you decide to use boneless chicken, dark meat will give you the best result that is most similar to homemade stock. If you prefer using white meat, add some olive oil or butter to the soup in step one to prevent your broth from falling flat.
Keyword chicken and dumpling soup, chicken and dumplings instant pot, chicken dumpling soup, chicken dumpling soup can, chicken dumpling soup instant pot, chicken dumpling soup recipe, dumplings and broth, how to make homemade dumplings for chicken and dumplings, how to make perfect dumplings, instant pot chicken and dumplings, recipe for chicken soup dumplings, soup dumpling dough, soup dumpling recipe
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Homestyle Harvest Instant Pot Chili

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Serves: 4 | Total Time: 1 Hour 15 Minutes

This truly is the best Instant Pot chili recipe for fall.

Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot! (For those of you averse spiciness, this chili recipe is for you!)

Typically, I love hot and spicy food, and if the need for it hits you, simply stir in a dollop of my Five Alarm Hot Pepper Sauce and your problem will be solved. However, to really let the silky pumpkin flavor in this recipe shine through, I like to keep the spice level turned down for this chili.

The garnishes are optional, but I can never pass up a dressed up bowl of chili. Sour cream, avocado, and corn chips round out this easy recipe. Feel free to sprinkle on some fresh cilantro if you do decide to spice it up a bit.

Or, just serve it plain. (That is perfectly acceptable, too!)


Homestyle Harvest Instant Pot Chili

Total Time: 1 Hour 15 Minutes

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 white onion, coarsely chopped
  • 1 lb. ground sirloin
  • 1 tablespoon apple cider vinegar
  • 16 ounces canned red kidney beans, drained and rinsed
  • 28 ounces canned diced tomatoes
  • 8 ounces pumpkin puree
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce, plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove bud essential oil
  • shredded cheddar cheese, for garnish
  • sour cream, for garnish
  • sliced avocado, for garnish
  • taco or corn chips, for garnish
  • chopped fresh cilantro, for garnish

RECIPE DIRECTIONS:

1. Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking.

2. Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.

Making Instant Pot Chili

3. Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.

4. When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.

5. Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.

Pressure Cooker Chili For Fall
Instant Pot Chili Idea
Instant Pot Chili With Pumpkin

Homestyle Harvest Instant Pot Chili

This truly is the best Instant Pot chili recipe for fall! Although it is tradition to flavor chili with a lot of heat, this fall chili is milder than most. Autumn recipes don’t have to be spicy to keep you warm, just piping hot!
Prep Time 15 mins
Cook Time 45 mins
Pressure build and release time 15 mins
Total Time 1 hr 15 mins
Course Soup
Servings 4 people
Calories 410 kcal

Equipment

  • Pressure Cooker
  • Instant Pot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 white onion coarsely chopped
  • 1 pound ground sirloin
  • 1 tablespoon apple cider vinegar
  • 1 pound canned red kidney beans rinsed and drained
  • 28 ounces canned diced tomatoes
  • 8 ounces pureed pumpkin
  • 2 tablespoons ancho chili powder
  • 1 tablespoon light brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon chipotle powder
  • 1/8 teaspoon Habanero pepper sauce plus more to taste
  • 2 drops cilantro essential oil
  • 2 drops cinnamon essential oil
  • 1 drop clove essential oil
  • shredded cheddar cheese for garnish
  • sour cream for garnish
  • sliced avocado for garnish
  • corn chips for garnish
  • chopped fresh cilantro for garnish

Instructions
 

  • Heat the oil in the Instant Pot by using the sauté setting. Add the onions and sauté until they are translucent, about 3 minutes, stirring frequently to prevent uneven cooking
  • Add the ground beef and cook, stirring occasionally, until the meat is no longer pink, about 5 – 7 minutes more. Stir in the apple cider vinegar and simmer for another 2 minutes, stirring occasionally.
    Making Chili In Instant Pot
  • Turn the Instant Pot off. Add remaining ingredients to the Instant Pot – except for the essential oils – and stir to mix everything together. (If using traditional herbs and spices, add them in now.) Close and lock the lid and set the pressure cook setting to high. Be sure that the vent is in the sealed position. Set the timer to pressure cook for 45 minutes.
  • When the timer goes off after the 45 minutes are up, allow the pressure to release naturally for 10 minutes, then open the valve to release any remaining pressure. Once the valve indicates it is safe to open the lid, do so carefully. Dilute the essential oils in a tablespoon of chili juice, then return it to the pot. Stir to mix the oils throughout.
  • Serve the chili in bowls or crocks, be careful as it will be piping hot! Top with shredded cheddar cheese, a dollop of sour cream, and avocado slices. Add taco chips to the edge of the bowl, or sprinkle with corn chips. Garnish with chopped fresh cilantro.
    Instant Pot Chili With Garnishes
Keyword best chili for fall, chili with pumpkin for fall, cook with essential oils, fall chili recipes, how to make chili in instant pot, how to use essential oils in food, instant pot chili
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‘Olive This World’ Instant Pot Chicken Dinner

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Serves: 2 | Total Time: 40 Minutes

So, you’re looking for a chicken dinner idea to cook up for tonight? (Something that tastes great, is healthy, but is fast and easy to make?)

Then you’ll have to try this Instant Pot chicken dinner recipe!

Originally, I created this recipe a few years back before I ever had an Instant Pot. I made it over the stove, and although it turned out wonderfully, it did take quite a while. Chicken with the bone in is like that… you get all the flavor from cooking it with the bones in, but you also have to give it the time it needs.

Ah, then came along the Instant Pot!

Once I got over my fear of cooking with a pressure cooker, I found that I’ve been using it a lot more. Oh, the time it saves… and the flavors it imparts!

You can have this briny, umami-rich chicken dinner on the table in less than an hour. While it’s cooking, you’ll have time to whip up the perfect side dish for this recipe, Fried Comino Potatoes with Pimento, too. 

Hey, I had to use up the pimento that I took out of the olives the first time I ever made this chicken dinner (the pimento-stuffed olives were all I had at the time)!

The result is this wonderful, perfectly paired meal.


‘Olive This World’ Instant Pot Chicken Dinner

Total Time: 40 Minutes

Prep: 10 Minutes / Cook: 30 Minutes (Plus pressure build and release time.)

INGREDIENTS:

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • pinch ground cayenne
  • 2 tablespoons olive oil, divided
  • 1 blood orange, cut in half crosswise
  • 3/4 cup hot water
  • 1/4 cup white wine
  • 1/2 tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives, without pimento
  • chopped fresh parsley, for garnish

RECIPE DIRECTIONS:

1. Season the chicken with salt, pepper, and cayenne.

2. Set Instant Pot to ‘Saute’. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.

3. Heat the second tablespoon of olive oil in the Instant Pot while it is still on the ‘Saute’ setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.

4. Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don’t worry. You’ll scoop them up with the sauce later on.

5. Secure the lid onto the Instant Pot and set the steam release valve to the ‘sealed’ position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the ‘venting’ position (use a wooden spoon to do this to prevent burning your hands.)

6. Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.

This zangy chicken dinner goes great with a side of Fried Comino Potatoes with Pimento!


Instant Pot Chicken Dinner Idea
Chicken Dinner With Olives and Orange

‘Olive This World’ Instant Pot Chicken Dinner

This umami-rich chicken dinner can be on the table in under an hour with the Instant Pot. Lots of bright, briny flavor!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2 people
Calories 678 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 2 chicken leg quarters (thigh/drumstick combo) with skin, bone in
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 2 tablespoons olive oil divided
  • 1 blood orange, cut in half crosswise
  • ¾ cup hot water
  • ¼ cup white wine
  • ½ tablespoon chicken base
  • 1 teaspoon lime juice
  • 3 tablespoons diced green olives without pimento
  • chopped fresh parsley for garnish

Instructions
 

  • Season the chicken with salt, pepper, and cayenne.
  • Set Instant Pot to 'Saute'. Heat 1 tablespoon olive oil in the Instant Pot, then brown the chicken on the bottom side for 3 minutes, then on the top side for about 5 minutes. You want the skin to be crispy and brown. When done, remove the chicken to a clean plate.
  • Heat the second tablespoon of olive oil in the Instant Pot while it is still on the 'Saute' setting. Place the orange halves inside with the cut side down and allow them to sear for about 3 to 4 minutes, or until they begin to char and become fragrant. Transfer to a clean plate and set aside.
  • Turn off the Instant Pot and carefully place the steamer rack trivet inside. Whisk the wine, water, lime juice and chicken base together in a large measuring cup, then pour the liquids into the Instant Pot. Place the chicken on the steamer rack, skin side up. Sprinkle the olives over the chicken. If they fall into the liquids, don't worry. You'll scoop them up with the sauce later on.
  • Secure the lid onto the Instant Pot and set the steam release valve to the 'sealed' position. Pressure cook on high for 15 minutes. When the 15 minutes are up, release the steam manually by carefully tapping the steam release valve to the 'venting' position (use a wooden spoon to do this to prevent burning your hands.)
  • Once the pressure is released and the indicator is in the down position, carefully remove the lid. Serve the chicken on plates and ladle the sauce over the top, making sure you get as many olive pieces as you can. Tuck the orange halves next to the chicken. (You can squeeze a little juice over the chicken or let your dinner guests do it themselves as they desire.) Garnish with parsley.
Keyword chicken in the instant pot, instant pot meals, umami chicken recipes
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Instant Pot Hamburger Stew

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Serves: 4 | Total Time: 1 Hour

Who doesn’t just love a good ol’ fashioned, hearty hamburger soup recipe that tastes like it has been cooking all day?

My guess is that not many of you have this kind of time, although it sure would be nice to sit down to a home-cooked weeknight meal that satisfies, now wouldn’t it?

Well, you can, thanks to the new interest in pressure cooker recipes. I love my Instant Pot, and this is officially my first Instant Pot recipe!

I will admit, this hamburger soup recipe was first created to be cooked over the stove. It took a while, and I realized that I could probably get all this amazing flavor in a whole lotta less time with the pressure cooker. You know, the flavor just comes out so much better in that thing!

This is a great soup for any kind of weather; lightly spicy for cool days, hamburger-y for summer barbecue days, complete with garden vegetables and a hint of sweetness.

Serve this up with a Nutty Cherry Limeade at your next outdoor gathering, or pair it with a robust red if taking it indoors.

Mmmmmmm……


Instant Pot Hamburger Stew

Total Time: 1 Hour

Prep: 15 Minutes / Cook: 45 Minutes / Pressure Buildup and Release: 15 Minutes

INGREDIENTS:

  • 2 pounds ground chuck
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers, diced
  • 1 cup ketchup
  • 1 teaspoon molasses

RECIPE DIRECTIONS:

1. Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.

2. Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.

Instant Pot Hamburger Soup

3. Carefully set the steam release valve to ‘venting’ to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.

4. Ladle into soup bowls and serve with crusty bread.

Instant Pot Hamburger Recipe
Instant Pot Hamburger Stew

Instant Pot Hamburger Stew

Getting all-day slow-cooked flavor in only one hour is easy with this Instant Pot Hamburger Stew recipe. A perfect easy weeknight meal for any weather!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 2 pounds ground chuck
  • 4 cloves garlic minced
  • 2 stalks celery diced
  • 1 medium yellow onion diced
  • 1 tablespoon apple cider vinegar
  • 3 carrots; trimmed, scrubbed, and sliced on the diagonal
  • 2 cups vegetable bone broth, or beef broth
  • 14.5 ounces crushed fire-roasted tomatillos
  • 1 tablespoon tomato paste
  • 2 teaspoons dried parsley flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 10 sweet baby bell peppers diced
  • 1 cup ketchup
  • 1 teaspoon molasses

Instructions
 

  • Turn on the Sauté setting on the Instant Pot. Once the stainless steel lining is hot, add the ground chuck, garlic, celery, onion, apple cider vinegar, and carrots. Stir frequently until all the meat is browned, about 10 minutes.
  • Turn off the Instant Pot, then add the remaining ingredients. Stir to combine. Close the lid and set the steam release valve to the sealed position. Cook on HIGH PRESSURE for 30 minutes.
  • Carefully set the steam release valve to 'venting' to allow for the quick release of pressure. Once the pressure is fully released (indicator should be in the down position), carefully remove the lid.
  • Ladle into soup bowls and serve with crusty bread.
Keyword fast easy recipes, hamburger soup, instant pot chili, instant pot hamburger stew, instant pot recipes, instant pot soup
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