Sheri Castle's Instant Pot Chicken & Fluffy Dumplings

food52.com

Teri Ruebusch

subheading: Stew:

3 to 3 ½ pounds meaty bone-in, skin-on chicken pieces (from a cut-up whole chicken or a mixture of breasts and thighs)

3 tablespoons unsalted butter, divided

3 large fresh thyme sprigs

1 teaspoon kosher salt

1 tablespoon distilled white or apple cider vinegar

1 medium yellow onion, chopped (about 1½ cups)

2 celery stalks, thinly sliced (about ½ cup)

3 medium carrots, cut into thin rounds (about 1½ cups)

1 tablespoon fresh thyme leaves 2 teaspoons kosher salt

½ teaspoon ground black pepper

3 tablespoons chopped fresh ﬂat-leaf parsley

subheading: Dumplings:

1 ¼ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

½ teaspoon sugar

½ teaspoon ground black pepper

2 tablespoons unsalted butter, cut into small cubes and chilled

2 tablespoons vegetable shortening or leaf lard, chilled

½ cup half-and-half, or as needed

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