Instant Pot Chicken and Dumplings by Amy + Jacky

pressurecookrecipes.com

Cindy P

8 (2.5 pounds or 1135g) bone-in chicken thighs

5 cups (1250ml) unsalted chicken stock

1 tablespoon (14g) unsalted butter or olive oil

1 (380g) large russet potato , bite-size chunks

3 (379g) medium carrots , chopped

2 (170g) celery ribs , chopped

1 (209g) large onion , chopped

3 cloves (11g) garlic , minced

2 bay leaf

A pinch dried thyme

½ cup (62.5g) all-purpose flour

½ to 1 cup (60 to 120g) frozen green peas

Kosher salt & Ground black pepper

Fish sauce or Salt for seasoning

subheading: Optional Garnish:

Fresh flat-leaf parsley , finely chopped

Heavy cream (2 tablespoons per bowl)

subheading: Dumplings (can substitute w/store-bought dough):

2 cups (250g) all-purpose flour

1 tablespoon (12g) baking powder

1 teaspoon (5g) salt

¾ cup (188ml) milk

2 tablespoons (28g) unsalted butter , melted

1 tablespoon (15ml) olive oil

Fresh parsley or chives (optional) , finely chopped

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