Instant Pot Chicken and Dumplings–with HOMEMADE DUMPLINGS!



You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯


But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


make a classic recipe fast with a few short-cuts and the Instant Pot! This recipe for Instant Pot Chicken and Dumplings is so flavorful and so simple to make–even with homemade dumplings.

Full Printable Recipe: https://amindfullmom.com/instant-pot-chicken-and-dumplings/

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Chicken and Dumplings Recipe:
Ingredients
½ tablespoon olive oil
1 small onion minced
2 stalks celery finely chopped
1 pound boneless skinless chicken breasts, or thighs, cut into 1 inch cubes
1 teaspoon minced garlic
⅓ cup dry white wine optional
6 cups low sodium chicken stock
3 big carrots peeled and cut into slices
3 russet potatoes peeled and cut into 1 inch cubes (about 3 loosely packed cups)
1 bay leaf
2 sprigs fresh thyme
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1 cup frozen peas
1/2 cup heavy cream or whole milk
Homemade Dumplings Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
3 tablespoons butter melted
3/4 cup milk

INSTRUCTIONS
Press the SAUTE button. Add oil. When the front of the Instant Pot says “Hot” then add onions, celery, and chicken and saute the onions or 5 minutes.
After the onions have cooked for about 5 minutes, or until they are softened, add the garlic and saute for just 30 seconds or so.
Add in the wine and let saute for 1 minute or so. Turn the instant pot OFF.
Add in chicken stock and scrape up any browned bits on bottom of inner pot to prevent a burn warning.
Add carrots, potatoes, bay leaf, thyme leaves, seasoned salt, and pepper. Give it all a excellent stir.
Drop the homemade dumpling dough into the soup by about 1 tablespoon portion. Once all the dumplings have been portioned out into the soup, gently submerge the dumplings into the liquid and then put the lid on the instant pot.
Press “Pressure Cook” or Manual, and cook on High Pressure for 5 minutes.
Once cook time has elapsed, let pressure release naturally for at least 15 minutes. Then carefully release any remaining pressure and open the lid of the instant pot.
Hit “Cancel” and then “Saute.” Add in the heavy cream and peas and stir. While stirring, look for the bay leaf and thyme springs and remove.
Let the soup simmer for 3-5 minutes or until warmed through and slightly thickened.
Serve immediately.
Directions for Homemade Dumplings
In a medium bowl mix together the flour, baking powder, and salt. make a well in the middle of the mixture and pour in the milk and melted butter. Stir with a wooden spoon until mixture just comes together.

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