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This Instant Pot Chicken and Dumplings is the most comforting, delicious bowl of goodness. Chicken, veggies, pre-made biscuits, seasoning, and all of it made creamy by the humble potato. YUM!

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Nui @ BistroHomey

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In this post
  1. Why I love this and I Hope you too!
  2. Grab These Ingredients
  3. Get these tools ready too
  4. Recipe tips & suggestions
  5. How to make these broth bowls
  6. How to make these broth bowls
  7. Watch the video
  8. Serving & Pairing
  9. Variations
  10. Storage & Make-Ahead Tips
  11. What to do with leftover
  12. Frequently Asked Questions
  13. Feedback, questions or comments for This Recipe?

Why I love this and I Hope you too!

These delicious tamales verdes are proof that not every batch of tamales has to be an all-day, totally-from-scratch affair. Here’s why you’ll love it as much as I do!

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Pantry-Friendly & Budget-Friendly: Made with canned pumpkin, carrots, and coconut milk (or coconut milk powder), this recipe relies on simple staples you probably already have on hand,
Smart Shortcut: Karina often uses powdered coconut milk so there is no waste from leftover cans – it dissolves beautifully and works just as well as canned.
Naturally Dairy- and Gluten-Free: Creamy without any cream, this soup fits a variety of dietary needs while staying rich and satisfying

As I’ve mentioned with my red pork tamales recipe, I always prefer my tamales with a generous filling….Cozy for a weekend cooking project. Let’s make some!

Bistrohomely yours,
Nui

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Grab These Ingredients

These are all the ingredients you need for this easy pumpkin soup. See the recipe card below for the exact measurements.

Jalapenos: Halved jalapeno peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside.
Cream Cheese: You need 1 block/brick of cream cheese. (If you love cream cheese-based appetizers, try my crab dip or cranberry pecan cheese ball next.)
Shredded Cheese: I typically use shredded cheddar cheese, but pepper jack is also fabulous here.
Garlic: You need 1 clove of garlic to flavor the cheese filling, but feel free to use more if you want extra garlicky bites!
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Get these tools ready too

I only recommend what I use and love.

10″ removable bottom tart pan: My favorite tart pans as it allows you to bring to the table your quiche and have an easier time slicing it to serve.
Small saucepan: To blanch your bacon.
Small skillet: To crips your bacon.
Mixing bowl: To beat your eggs with the heavy cream.
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Recipe tips & suggestions

If you want to save a little extra money, you can omit the Parmesan cheese. Just make sure to add extra panko breadcrumbs (about 100 grams more) for breading the chicken.
Make sure to pound out the chicken to 0.5 cm thickness. This promotes even cooking and helps ensure the panko doesn’t burn before the chicken reaches the safe internal temperature of 75°C.
Feel free to add additional seasonings to the flour or egg wash. I think onion powder, dried thyme, or dried oregano would be great additions.

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How to make these broth bowls

Follow along these steps!

Cut up aromatics

They’ll simmer and then get removed, so large chunks work great!

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Simmer the broth

Give it 20-30 minutes on low heat. Then remove the aromatic chunks, but save that creamy flavorful broth!

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Cook the chicken

Toss to coat, then air fry it! (Or sauté or grill, if you’d rather.)

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Plate it up!

Rice, cooked chicken, then a scoop of that broth.

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Garnish. So good.

I actually love this with mint on top, but cilantro is also delicious. Chili crisp, crispy shallots (I buy the ones from Trader Joe’s – or make your own here), and if I want some extra veg in there, I’ll throw a handful of spinach in.

baking course template about me img 1

How to make these broth bowls

Follow along these steps!

baking course template about me img 1

Cut up aromatics

They’ll simmer and then get removed, so large chunks work great!

baking course template about me img 1

Simmer the broth

Give it 20-30 minutes on low heat. Then remove the aromatic chunks, but save that creamy flavorful broth!

baking course template about me img 1

Cook the chicken

Toss to coat, then air fry it! (Or sauté or grill, if you’d rather.)

baking course template about me img 1

Plate it up!

Rice, cooked chicken, then a scoop of that broth.

baking course template about me img 1

Garnish. So good.

I actually love this with mint on top, but cilantro is also delicious. Chili crisp, crispy shallots (I buy the ones from Trader Joe’s – or make your own here), and if I want some extra veg in there, I’ll throw a handful of spinach in.

Watch the video

Serving & Pairing

The rich flavor of miso-marinated salmon is lovely when matched with the aromatic ginger-infused rice.

Rice: Ginger Rice
Soup: Kakitamajiru (Japanese Egg Drop Soup)
Sides: Kinpira Gobo
Salads: Spinach Gomaae (Japanese Spinach Salad)
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Variations

I love making different versions of this recipe. It’s actually so easy – look into your fridge and pantry and see what ingredients you already have that could work.

Cranberry & Herb: Substitute the bacon for dried cranberries and fresh herbs like rosemary, thyme, or parsley.
Smoky BBQ: Add some smoked paprika or BBQ seasoning to the cheese mixture for a smoky flavor. Swap out the bacon bits for smoked almonds or even crumbled BBQ-flavored chip.
Sweet & Savory: For a sweet twist, mix in some honey, maple syrup, or chopped dried fruit into the cheese ball. Coat the ball with a mixture of chopped pecans and brown sugar.
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Storage & Make-Ahead Tips

To Store: Keep leftover miso salmon in an airtight container in the refrigerator for up to 3 days.
To Freeze: Place in an airtight container and freeze up to 1 month. Thaw overnight in the fridge before reheating.
To Reheat: Cover with a moist paper towel and warm gently in the oven at 150°C (300°F) until heated through. Avoid the microwave – it can dry out the fish and make the texture rubbery.
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What to do with leftover

Steamed Asparagus
Sauteed Green Beans
Crispy Roasted Brussels Sprouts with Bacon
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Frequently Asked Questions

Feedback, questions or comments for This Recipe?

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