Chicken and Dumplings (Instant Pot Style)

Comforting chicken and dumplings made easy in the instant pot

Ingredients

Ingredients

• 3 lbs bone in chicken thighs
• 5 cups unsalted chicken stock
• 1 tbsp butter
• 1 huge russet potato, diced
• 3 medium carrots, diced
• 3 celery ribs, diced
• 1 humongous onion, diced
• 3 cloves garlic, minced
• 2 bay leaves
• Pinch dried thyme
• 1/2 cup all purpose flour (less not more)
• 1 cup frozen green peas
• Salt and pepper to taste

Dough:

• 2 cups all purpose flour
• 1 tbsp baking powder (not soda)
• 1 tsp salt
• 3/4 cup milk
• 2 tbsp butter
• 1 tbsp olive oil

Optional: salt and fish sauce for table side seasoning

Note: do more/less chicken/dumplings depending on preference

Instructions

1. Brown chicken thighs in instant pot on saute mode. After and during being browned, season with salt and pepper to taste both sides. Remove from pot
2. Meanwhile, make dough. Mix dry ingredients and wet ingredients separately. Then combine well to form a batter. Don’t over mix
3. Add more oil/butter to instant pot and saute all veggies BUT potatoes and peas. Add salt/pepper to taste. At end, add bay leaves and pinch of thyme
4. Deglaze: pour in 1 cup chicken stock and scrub bottom of pan to get brown bits off. Mix
5. Add what is already there, potatoes, chicken. Drop dumplings on top with a teaspoon (they will double in size, don’t overdue it here). Pressure cook at high pressure for 3 minutes + natural release of 15 minutes
6. Remove chicken and shred. Return to pot
7. Back in saute mode, bring to simmer and stir in frozen green peas
8. In mixing bowl, whisk together 1/2 cup flour and few ladles of soup until the flour fully dissolves. Thicken soup to desired amount (don’t dump full amount in off the bat) by adding gradually. SERVE