Chicken and Dumplings

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

The homemade flat dumplings in this stew are like a thick noodle in texture. If you prefer the fluffy biscuit-style dumplings, you can use store-bought biscuit mix. Prepare the mix for dumplings, drop them by heaping tablespoons into the pot, and cook as directed in the recipe. Be sure to gently stir dumplings to avoid breaking them up.

Cuisine

Modern

Course

Main Course

Difficulty

Medium

Duration

1-2 hours

Cooking Technique

Pressure Cook

Keywords

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Prep Time

25 min

Cook Time

30 min

Servings

8 servings

Ingredients

1 1/3 cups all-purpose flour
2 tbsp unsalted butter
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/4 cup whole milk
2 lbs boneless
1 medium onion
2 stalks celery
1 medium carrot
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp poultry seasoning
1 bay leaf
4 cups chicken stock
1/2 cup half and half
1/2 cup frozen peas

Instructions

In a large bowl combine flour, butter, baking powder, and salt. With your fingers rub the butter into the flour mixture until it resembles coarse sand. Add eggs and milk and mix until mixture forms into a dough ball. Roll out to 1/8 inch thick and cut into 1 inch
Place chicken, onion, celery, carrot, salt, pepper, poultry seasoning, bay leaf, and stock in the Instant Pot®. Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 15 minutes . When the timer beeps, let pressure release naturally, about 20 minutes.
Press the Cancel button, open lid, discard bay leaf, and add prepared dumplings. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, quick-release the pressure. Open lid and stir in half-and-half and peas. Let stand, uncovered, on the Keep Warm setting for 10 minutes. Serve hot.

Notes

PER SERVING
CALORIES: 287
FAT: 8g
PROTEIN: 31g
SODIUM: 513mgFIBER: 1g
CARBOHYDRATES: 17g
SUGAR: 3g
*Manual and Pressure Cook buttons are interchangeable