Instant Pot Chicken & Dumplings

pressureluckcooking.com

KristaG

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!

“But Jeff, why aren’t we pressure cooking the dumplings?!” Great question. Because they’ll become a clumpy hot mess if you do and will become overdone. These dumplings are delicate and must be cooked properly. The pressure cooking process is left to the chicken creating the most flavorful broth base ever. Besides, the chicken must have time to cool before it’s removed from the bones and this allows perfect timing for our dumplings to boil in the pot on Sauté and then allow the chicken meat to be picked off and added just before serving. “But Jeff, why aren’t we pressure cooking the dumplings?!” Great question. Because they’ll become a clumpy hot mess if you do and will become overdone. These dumplings are delicate and must be cooked properly. The pressure cooking process is left to the chicken creating the most flavorful broth base ever. Besides, the chicken must have time to cool before it’s removed from the bones and this allows perfect timing for our dumplings to boil in the pot on Sauté and then allow the chicken meat to be picked off and added just before serving.

Directions at pressureluckcooking.com

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