Instant Pot Chicken and Dumplings
Author: April | Food n' Focus
Ingredients
  • 3½ pounds bone-in chicken thighs
  • 1½ teaspoons kosher salt, plus more as needed
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 4 garlic cloves, smashed
  • ¼ cup all-purpose flour
  • 1 quart homemade chicken stock
  • Chopped fresh parsley or celery leaves, for serving
  • FOR THE DUMPLINGS
  • 1½ cups all-purpose flour
  • ½ cup fine cornmeal
  • 2/4 cup minced fresh chive
  • 2 teaspoons baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons butter, melted
  • ¾ cup whole milk
Instructions
  1. In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
  2. Using the sauté function on your Instant Pot, melt 2 tablespoons of the butterr. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
  3. Add the remaining 2 tablespoons butter to the pot and stir in the carrots, celery, onion, and garlic cloves. Cook until softened, about 10 minutes. Stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually.
  4. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin and tear the meat into chunks.
  5. Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
  6. Test the dumplings by cutting into one and making sure it’s cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
  7. Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
Recipe by Food n' Focus - Food, Travel, Photography at http://www.foodnfocus.com/poultry/instant-pot-chicken-and-dumplings