Simple Way to Prepare Quick Instant Pot Chicken and Dumplings

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Homemade Instant Pot Chicken and Dumplings. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Instant Pot Chicken and Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Chicken and Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can have Instant Pot Chicken and Dumplings using 22 ingredients and 14 steps. Here is how you cook it.

A winter time must have recipe. Comforting, filling and just all around awesome. Everything in this recipe is home made, no canned biscuits or anything like that, its going to take a LOT of work but worth it in the end.

Ingredients and spices that need to be Get to make Instant Pot Chicken and Dumplings:

1. 8 (2.5 lb) or 1135g) Bone-in chicken thighs
2. 5 C chicken stock
3. 1 TBSP butter or olive oil
4. 1 large Russet potato cut into bite-sized chunks
5. 3 medium carrots, chopped
6. 2 celery sticks, chopped
7. 1 large onion, chopped
8. 3 cloves garlic, minced
9. 2 Bay Leaf
10. 1 pinch dried Thyme
11. 1/2 C all-purpose flour
12. 1/2-1 cup frozen green peas
13. to taste Salt/Pepper
14. Optional Garnish: Flat leaf parsley, finely chopped. Heavy cream (2 TBSP per bowl)
15. Dumplings:
16. 2 C all-purpose flour
17. 1 TBSP baking powder
18. 1 TSP salt
19. 3/4 C milk WARM
20. 2 TBSP butter, melted
21. 1 TBSP olive oil
22. Fresh parsley or chives finely chopped (optional)

Steps to make to make Instant Pot Chicken and Dumplings

1. Select Saute' on the pot and leave to heat up.
2. While pot is heating, mix flour and baking powder in a container. In a separate container mix WARM milk, salt, olive oil and butter. Pour the milk mix in with the flour mix. Mix only enough to form a batter, DON'T OVER MIX!
3. Pat the chicken dry and season with salt and pepper. Add 1 TBSP of butter to the now hot pot and make sure to coat the entire pot bottom with the butter.
4. Add 4 thighs, skin side down into the pot. Brown 3 1/2 minutes. Season the other side with salt and pepper than flip and brown the other side 2 minutes. Remove browned chicken. Repeat for remaining chicken and set chicken aside on a plate after they all have been brown.
5. Add onions to the pot and season with salt and pepper. Saute' 2 1/5 to 3 minutes. Add garlic and saute' 30 seconds or until aromatic. Add carrots and celery and saute' another 2 minutes. Add 2 bay leafs and a pinch of dried Thyme. Cook another 1 minute or until fragrant.
6. Pour in 1 cup of chicken stock/broth and scrub at the bottom of your pain with a wooden spoon to get the brown bits and anything stuck on the bottom, lose. Give everything a quick stir.
7. Add potato chunks the rest of the chicken stock/broth, chicken thighs and any juice the chicken might have left behind on the plate where they rested.
8. Take a spoon and drop spoonfuls of dumping mix into the pot on top of everything. (dumplings will expand with cooking) Once your done with the dumplings close the lid, seal the venting knob and cook 3 minutes. (Use fish/veg/steam feature and add a minute)
9. When done cooking for 3 minutes, turn off pot and let the pressure naturally release for 15 minutes. After 15 minutes GRADUALLY release the remaining pressure.
10. Take out the dumplings and set them aside, take out the chicken and place in a bowl. Shred the chicken removing the skin and the bones, toss those away.
11. Once more press Saute' and bring the soup in the pot up to a simmer. Add in 1/2 - 1 cup of frozen peas and stir, after that break the potatoes so that the soup will thicken.
12. In a separate mixing bowl whisk 1/2 cup of all purpose flour and a few ladles of the soup from the pot. Do so until flour dissolves. You can thicken the soup to the desire thickness by adding 1/3 cup of flour at a time and mixing until it dissolves.
13. Return shredded chicken and dumplings to the pot and season with salt and pepper. Mix the pot well and serve in bowls. Add parsley and heavy cream, 2 TBSP per bowl only if its wanted, not required.
14. Dig in!

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So that's going to wrap this up with this exceptional food Steps to Make Homemade Instant Pot Chicken and Dumplings. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!