Name: Instant Pot Chicken And Dumplings Recipe
Total time: 55 min
Yield: 4
Cuisine: Chinese

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Rich, creamy, and deeply satisfying chicken and dumplings are made even easier in the instant pot. The secret to a tender dumpling is using cake flour. 

How to make Instant Pot Chicken And Dumplings Recipe

Coco Morante

Crawler

Chinese

<p>Rich, creamy, and deeply satisfying chicken and dumplings are made even easier in the instant pot. The secret to a tender dumpling is using cake flour. </p>

Non Vegetarian

Dumpling batter

Baking powder

Kosher salt

Unsalted Butter,  Melted

Whole milk

Stew

Extra virgin olive oil

Ground black pepper

Dried Thyme Leaves

Chicken Broth

Frozen Peas,  Thawed

Fresh Chopped Parsley

Whisk together the flour, baking powder, and salt in a medium bowl.

step 1

Add melted butter to the dry ingredients, using your fingers to distribute it throughout the flour until it has a crumbly texture.

step 2

Add the milk. If you are using all-purpose flour, another tablespoon or two of milk may be required to make the dough sticky, rather than dry and shaggy. Gently mix with a wooden spoon, until the mixture just comes together. It should form a lumpy, thick batter. Do not over-mix, or your dumplings will turn out too dense. Set aside.

step 3

Heat the oil in the pressure cooker on its saut setting for 1 minute. Add the onion, celery, carrots, salt, and pepper and saut for 3 minutes, until the onions are beginning to soften around the edges.

step 4

Add the chicken and thyme and saut for 2 more minutes, until the pieces of chicken are mostly opaque on the outside (they dont have to be cooked through). Stir in the chicken broth, using a spoon to thoroughly nudge any browned bits off of the bottom of the pot.

step 5

Using a small cookie scoop or two spoons, drop heaping tablespoon-sized dollops of the dumpling batter into the pot in a single layer. (the batter will have thickened while it sat, becoming more of a scoop-able dough.).

step 6

Secure the lid in its sealed position. Cancel the saut program, then select the pressure cookers manual program for 8 minutes at high pressure.

step 7

(the pot will take about 10 minutes to come up to pressure before the cooking program begins.).

step 8

When the cooking program ends, let the pressure release naturally for 10 minutes, then move the pressure release valve to its venting position to release any remaining steam.

step 9

Open the pot and gently stir in the peas, parsley, and cream (if using), taking care not to break up the dumplings. Taste for seasoning, adding more salt and/or pepper if needed. Ladle into bowls and serve right away.

step 10

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