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Chicken & Dumplings

Category: Crockpot / InstaPot

Author: Trevor

Date: 1/23/2024

Rating:

(4.0) by 2 users

Ingredients:

Instructions:

1.) Hit “Sauté” on the Instant Pot and adjust so it’s on the “More” or “High” setting.
-Add in butter
-Add in the onion
-Add in the carrots
-Add in the celery
Sauté for 5 minutes.
-Add in the garlic
Sauté for 1 minute longer
2.) -Add the broth
-Add the seasoned salt, poultry seasoning, pepper, rubbed sage, thyme, and parsley and stir well.
-Add the chicken and make sure it’s all covered by the broth.
-Add the bay leaves
secure the lid
3.) Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 10 minutes
4.) When the chicken is done cooking, perform a quick release.
-Discard the bay leaves
-remove the chicken from the pot with tongs. Set chicken aside in a bowl to cool
5.) Make the dumplings by mixing all the dumpling ingredients.
-Add the flour, baking powder, and salt in a mixing bowl and whisk together.
-Place the butter and milk in a pyrex and microwave for 40 seconds.
-Pour the milk/butter mixture into the flour mixture and mix until blended into a warm dough.
-Lightly knead the dough adding additional flour as needed so the dough can be rolled out.
-On a clean surface covered with flour, roll out the dough to be 1/8″ thick
-Using a pizza cutter or knife, slice the dough into strips about 1/2” wide and 1-2” high
-Dust with additional flour so they don’t stick to each other
6.) Heat the pot again by hitting “Sauté” and ensure it’s on the “More” or “High” setting.
-Wait for it to bubble
-Stir in the cornstarch slurry
-Add the dumpling strips one by one, stir periodically to make sure none are sticking together.
-Allow them to simmer for 10 minutes with the lid resting on to cover but not seal
(NOTE: Make sure the lid is not sealed but rather resting slightly off-kilter on the pot as it may come to pressure otherwise due to the boiling – even with the valve in “venting” position. This way, steam will escape on the sides when it’s in this position and that’s perfectly fine. You may also use a glass lid to fit the 6qt or 8qt)
7.) Shred the chicken into robust pieces
8.) After 10 minutes of the dumplings boiling in the pot, hit “Keep Warm/Cancel” so the bubbles die down
-Add shredded chicken to the pot
-Add in the heavy cream
Give everything a final stir until well combined
9.) Ladle into bowls and enjoy!

Adapted from Jeffrey Eisner
https://pressureluckcooking.com/instant-pot-chicken-dumplings/


	Friday, November 22, 2024 10:39 AM