https://www.copymethat.com/r/Z7J7T6ERo/instant-pot-chicken-dumplings/
35671515
2FVlZTE
Z7J7T6ERo
2024-04-30 09:08:29
Instant Pot Chicken & Dumplings
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Ingredients
- subheading: The Chicken:
- 4 tbsp of butter
- 1 yellow onion, diced
- 2 large carrots, peeled and diced
- 3 stalks of celery, sliced into ¼″ pieces (with leafy tops reserved)
- 1 tbsp of crushed garlic
- 6 cups of reduced-sodium chicken broth (I used 2 tbsp of Chicken Better Than Bouillon + 6 cups of water)
- 3 bay leaves
- ½ cup of Sherry wine (if you leave it out, add in another ½ cup of broth)
- ½ tbsp of seasoned salt
- ½ tbsp of poultry seasoning (salt-free)
- ½ tbsp of black pepper
- ½ tbsp of rubbed sage
- 1 tsp of dried thyme
- 1 tsp of dried parsley
- Whole chicken (3 to 4 lbs), chopped into pieces with skin on
- 3 tbsp of cornstarch + 3 tbsp of water to form a slurry
- ½ cup of heavy cream
- subheading: The Dumplings:
- 1 ¼ cups of all-purpose flour
- 2 tsp of baking powder (NOT to be confused with baking soda!)
- 1 tsp of salt
- 2 tbsp (¼ stick) of salted butter
- ½ cup of whole milk
- There are SO many different ways to make “dumplings” but I find that ribbon-style seems to be the favorite. It’s almost like a really robust, home-made noodle that practically melts in your mouth. However, others like big, fluffy dumplings similar to matzo balls. However, this recipe is going to give you the wonder, classic Southern ribbon-style!
Steps
Directions at pressureluckcooking.com
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