INSTANT POT® CHICKEN AND DUMPLINGS
I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.
Provided by Doughgirl8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 5
Number Of Ingredients 23
Steps:
- Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
- Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
- Mash butter with the flour to make a smooth paste; set aside.
- Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
- Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
- Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
- Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g
INSTANT POT CHICKEN AND DUMPLINGS
Comforting chicken and dumplings come together at lightning speed thanks to the Instant Pot®, in this perfect addition to your weeknight dinner arsenal.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
- Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
- Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
- Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.
CHICKEN AND CHEATER DUMPLINGS - INSTANT POT
This is my ancient recipe simply updated to be made in the Instant Pot. I call them cheater dumplings because I use Bisquick mix rather than making them from scratch. Super simple, basic ingredients, nothing fancy .. just the great natural flavor of the food. We adore chicken and dumplings. It is an all season dish for us and...
Provided by Maggie M
Categories Chicken Soups
Number Of Ingredients 12
Steps:
- 1. Set Instant Pot to saute. Add the butter and when it has melted toss in the onions, carrots, celery and mushrooms. Saute until the celery and onion are slightly soft.
- 2. Add the potatoes and chicken to the Instant Pot and stir. Add the broth or water and Better Than Boullion and stir. Be sure that your ingredients are almost covered in liquid.
- 3. Hit the cancel button, put on the lid, move the vent to seal. Press the pressure cooker button and set your time for 12 minutes.
- 4. Prepare the dumplings. Put the mix into a small bowl then stir in the milk. Set aside.
- 5. When the 12 minutes is up do a quick release. Hit the cancel button. Once the button drops remove the lid and add the frozen peas. Take note of your liquid level .. if you need more then add a bit more broth or even some milk at this point. Then begin dropping in the dumpling batter.
- 6. Replace the lid then turn on slow cook and cook for 10 minutes. My timer won't go lower than 30 minutes on slow cook. When that 10 minutes is up do another quick release ..there won't be much pressure at all. Remove the lid, hit cancel then hit saute. Allow the ingredients to come to a boil and cook for 5 minutes.
- 7. Hit cancel .. let it sit for a couple of minutes then dish it up. Season as desired with salt and pepper.
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