Get our your pressure cooker because we're making Pressure-Cooker Chicken Dumpling Soup. Made with matzo meal, Italian dressing mix, carrots, celery and more, this Pressure-Cooker Chicken Dumpling Soup requires just 10 minutes of prep time and holds lots of flavor.
Whisk eggs, cheese, oil and water in medium bowl until blended. Add matzo meal; mix lightly. Refrigerate 30 min.
Meanwhile, add chicken, skin sides down, to pressure cooker; cook 10 min. or until skins are crisp and golden brown. Turn.
Add chicken broth and dressing mix to pressure cooker; close and lock lid. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Carefully remove lid.
Remove chicken from pressure cooker; cool slightly. Shred chicken into bite-size pieces using 2 forks; place in bowl. Cover to keep warm. Discard bones and skins.
Add carrots and celery to pressure cooker. Gently shape matzo mixture into 8 balls, using about 1 Tbsp. matzo mixture for each ball. Add to pressure cooker. Close and lock lid.
Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Release to release steam. Add chicken; stir.
A freezer-friendly recipe, this comfort-food soup can be prepared ahead of time. Store cooled soup in freezer-safe containers up to 1 month. Thaw in refrigerator before reheating to serve.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.