Instant Pot
Instant Pot Chicken and Dumplings
Description
It’s a day for Instant Pot Chicken and Dumplings! Thick, cozy, creamy chicken and vegetable stew with moist dumplings baked right on top, this is comfort at its best.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- ¾ teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon extra-virgin olive oil
- 3 medium carrots scrubbed and cut into 3/4-inch pieces (about 3 cups)
- 2 stalks celery chopped (about 1 cup)
- 1 small or ½ large yellow onion chopped (about ¾ cup)
- ¾ teaspoon poultry seasoning
- 2 (14.5-ounce) cans low sodium chicken broth
- 4 springs fresh thyme
- 1 medium Yukon gold or russet potato peeled and diced
- 1 cup frozen peas no need to thaw
- 1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry
- Chopped fresh parsley optional for serving
- FOR THE DUMPLINGS*:
- 2 tablespoons unsalted butter
- 1 cup unbleached all-purpose flour
- 1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ cup plain nonfat Greek yogurt
- ⅓ cup milk
- 1 large egg
Directions
- With paper towels, pat the chicken thighs dry. Dice into 1-inch pieces. Season with ½ teaspoon of the salt and 1/4 teaspoon pepper.
- Prepare the dumpling dough: Melt the butter in a medium bowl and let cool to room temperature. In a separate, large bowl, whisk together the all-purpose flour, wheat flour, baking soda, sugar, and salt. To the bowl with the butter, add the yogurt and milk and stir to combine (the butter will form some small clumps). Whisk in the egg. Pour the wet ingredients into the dry ingredients. With a rubber spatula, stir just until the ingredients are combined and the batter starts to pull away from the sides of the bowl.
- Return to the chicken stew: In a 6-quart or larger Instant Pot, add the olive oil and turn to sauté. Add the carrot, celery, onion, poultry seasoning, and remaining ¼ teaspoon salt. Sauté until the vegetables being to take on color, about 5 minutes.
- Add the chicken pieces and sauté until the edges start to take on color, about 3 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the thyme springs and potato.
- Turn the Instant Pot off. With a greased tablespoon, scoop a level amount of the batter, then drop it on top of the stew, using your finger or another spoon to push it off (the dumplings will double in size). Repeat with the remaining batter, placing the dumplings snugly beside each other (there will be some overlap).
- Pressure cook on HIGH for 3 minutes, then allow the pressure to release naturally for 15 minutes. Gently vent to release any remaining pressure and turn off the Instant Pot. Uncover the Instant Pot and use a fork to gently break apart any dumplings that have stuck together.
