Instant Pot Chicken and Dumplings
4 portions
30mThrow together this super quick dumpling dough and use the magic of the Instant Pot to create this warm and hearty meal in just 30 minutes.
What you will need
DUMPLINGS
2 Tbsp Unsalted Butter
1 cup Whole Milk
1 Tbsp Baking Powder
1 3/4 cups AP Flour
pinch of Salt
FILLING
2 Tbsp Unsalted Butter
2 Carrots
2 Celery Ribs
1 Yellow Onion
1 Tbsp Fresh Thyme Leaves
2 cloves Garlic
1 1/2 pounds Boneless, Skinless Chicken Breasts
2 cups Chicken Stock
1 cup Frozen Peas
1/2 cup Dry White Wine
2 Tbsp AP Flour
pinch of ground Black Pepper
pinch of Salt
(Nutritional facts 105 calories, 3.22 g fat, 11.08 g carbohydrates, 7.01 g protein, 18 mg cholesterol, 636 mg sodium)How to cook
1
Gather all ingredients.
2
Chop up the chicken breasts into 1 inch cubes, and dice the carrots, onion, and celery. Portion the other ingredients.
3
Add the flour, baking powder, and pinch of salt to a large bowl.
4
Add the milk and 2 tbsp melted butter. Mix with a spatula until a shaggy dough forms.
5
Knead the dough together with your hands until the dough comes away from the sides of the bowl and the flour is all combined.
6
Add the butter to the bottom of the Instant Pot on the saute setting. Add the carrots, onion, and celery.
7
Strip the thyme off of the stem and add the chopped garlic. Saute until onions are translucent and slightly browned.
8
Mix in the flour to the cooked veggies and stir for one minute, until fully coated. Add the chicken broth and stir until the flour is incorporated into the broth.
9
Add in the wine, cubed chicken and frozen peas.
10
Add in a pinch of salt and black pepper and give everything a good stir to ensure everything is well combined.
11
Pull off 2 tbsp sized dollops of dumpling dough and drop them on top of the chicken soup mixture. You should have about 10 dumplings.
12
Close the lid and set the instant pot to high pressure cook for 3 minutes.
13
Serve immediately.
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