Instant Pot® Chicken and Dumplings :A Deliciously Easy Comfort Dish

Ingredients

For the Chicken Stew:

• 2 lbs boneless, skinless chicken thighs or breasts

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, sliced

• 3 celery stalks, sliced

• 4 cups chicken broth

• 1 cup frozen peas

• 1 cup heavy cream

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• Salt and pepper to taste

For the Dumplings:

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp salt

• 1 cup whole milk

• 3 tbsp unsalted butter, melted

• 2 tbsp fresh parsley, chopped (optional)

Instructions

1. Prepare the Chicken Stew

1. Set the Instant Pot® to 'Sauté' mode and heat the olive oil.

2. Add the diced onion and cook until translucent, about 3-4 minutes.

3. Stir in the minced garlic, carrots, and celery, cooking for an additional 2-3 minutes.

4. Season the chicken with salt and pepper, then add it to the pot.

5. Pour in the chicken broth and add the thyme, rosemary, and bay leaves.

6. Cancel 'Sauté' mode, secure the lid, and set the Instant Pot® to 'Pressure Cook' on high for 10 minutes.

2. Prepare the Dumplings

1. While the chicken is cooking, mix flour, baking powder, and salt in a large bowl.

2. Stir in the milk and melted butter until just combined. Avoid over-mixing to keep the dumplings light and fluffy.

3. Fold in chopped parsley if using.

3. Combine and Cook

1. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes before quick-releasing any remaining pressure.

2. Open the lid and switch back to 'Sauté' mode.

3. Remove the chicken and shred it using two forks, then return it to the pot.

4. Stir in the heavy cream and frozen peas.

5. Drop spoonfuls of the dumpling batter onto the surface of the stew.

6. Cover with a glass lid or loosely place the Instant Pot® lid on top (without sealing) and cook on 'Sauté' for 10-12 minutes, or until dumplings are cooked through and fluffy.

4. Final Touches

1. Remove the bay leaves.

2. Taste and adjust seasoning with more salt and pepper if needed.

3. Garnish with extra parsley before serving.

Tips for Perfect Instant Pot® Chicken and Dumplings

• Use Chicken Thighs: They stay juicier and more flavorful during pressure cooking compared to chicken breasts.

• Don’t Over mix Dumplings: Over mixing can lead to dense dumplings; mix until ingredients are just combined.

• Natural Pressure Release: This helps the chicken remain tender and prevents it from drying out.

• Add Veggies Last: Adding peas at the end keeps them bright and prevents overcooking.

FAQs

Q: Can I use biscuit dough instead of homemade dumplings? A: Yes! Pr-made biscuit dough can be used for convenience. Just cut the dough into small pieces and drop them into the stew during the final cooking stage.

Q: How can I make this recipe dairy-free? A: Substitute the heavy cream with coconut cream or a plant-based alternative, and use dairy-free butter for the dumplings.

Q: Can I freeze Instant Pot® Chicken and Dumplings? A: Absolutely. Let the dish cool completely, then store in an airtight container for up to 3 months. Note that the dumplings may change texture slightly when reheated.

Q: What if my dumplings are under cooked? A: Simply continue cooking them on 'Sauté' mode with the lid on until they’re cooked through. Dumplings should be fluffy and no longer doughy inside.

Q: Can I make this gluten-free? A: Yes, use a gluten-free all-purpose flour blend for the dumplings and ensure your chicken broth is gluten-free.

Conclusion

With this Instant Pot® Chicken and Dumplings recipe, you can enjoy a comforting, home-cooked meal without spending hours in the kitchen. It’s the perfect dish for busy weeknights or when you need a little extra warmth and comfort. Give it a try and savor the flavors of this timeless classic!