Chicken & Dumplings

THE CHICKEN: 6qt | 8 qt 4 | 6 TBSP of butter/margarine 1/2 | 3/4 c dehydrated onion soaked in 1/2 c water 1 1/2 | 2 c chopped carrots 1 1/2 | 2 c chopped celery (with leafy tops reserved for later) 1 | 1 1/2 TBSP of crushed garlic 6 | 9 cups water 2 | 3 TBSP of reduced sodium Chicken Better Than Bouillon 3 bay leaves 1/2 | 3/4 TBSP of seasoned salt 1/2 | 3/4 tbsp of poultry seasoning (salt-free) 1/2 | 3/4 tbsp of black pepper 1/2 | 3/4 tbsp of rubbed sage (optional) 1 | 1 1/2 tsp of dried thyme 1 | 1 1/2 tsp of dried parsley 4-5 | 6-7 chicken breasts (frozen works, we use thin sliced, frozen) 3 | 5 TBSP of cornstarch + 3 | 5 TBSP of water to form a slurry 3/4 | 1 cup of heavy cream THE DUMPLINGS: 2 | 3 cups flour 1 | 1 1/2 TBSP baking powder 1 1/2 | 2 1/4 tsp salt 3 | 5 TBSP butter 3/4 | 1 1/4 cups milk

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/