Instant Pot™ Chicken and Dumplings
A quick way to fix a family favorite
Equipment
- Pressure Cooker
Ingredients
- 1 lb Chicken (boneless, skinless)
- 3 each Carrots, peeled and chopped
- 3 each Celery stalks, chopped
- dash Onion powder Substitute 1 yellow onion, chopped
- dash Poultry Seasoning
- 4 cups Chicken Broth
- 1 Tbsp Butter Substitute Extra Virgin Olive Oil
- 1/2 cup Heavy Cream (Optional)
Dumplings
- 1 cup All purpose flour
- 2 tsp Baking Powder
- 1/2 tsp salt
- 1 egg
- 1/4 cup Buttermilk Substitute regular milk
Instructions
- 1. Make dumpling batter: mix flour, baking powder, salt, and optional dried parsley
- 2. Break egg into 1 cup measuring cup and beat lightly.
- 3. Add enough buttermilk (or milk) to make 1/2 cup.
- 4. Mix liquid with dry ingredients to make a soft batter, and set aside.
- 5. Set Instant Pot™ to sauté
- 6. Chop vegetables
- 7. Cut chicken into 1" square pieces
- 8. When Instant Pot™ reads "HOT", melt butter and add onion powder and poultry seasoning. Stir to blend. (If using chopped onion, add it now and stir for approximately 5 minutes or till onion softens.)
- 9. Add vegetables and stir to soften (3 minutes).
- 10. Add chicken broth, stirring to deglaze pan
- 11. Add cut up chicken, and stir to mix veggies and chicken
- 12. Using an ice cream scoop, drop balls of batter into the broth
- 13. Turn off Instant Pot™
- 14. Lock lid and close vent
- 15. Set Instant Pot™ to Pressure Cook for 3 minutes
- 16. When cooking time is up, let vent naturally for 15 minutes, then release remaining pressure.
- 17. Stir in heavy cream being careful not to break the dumplings
- 18. Serve and enjoy