Instant Pot Chicken and Dumplings

 


Southern Style Chicken and Dumplings and when you are in hurry lets make it in an Instant Pot. I always say if it's Southern and Living approved it's gotta be good. 


4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces
1 teaspoon kosher salt, divided
1 tablespoon canola oil
3/4 cup peeled and diagonally sliced carrot (about 1 medium carrot)
3/4 cup coarsely chopped yellow onion (about 1 small onion)
3/4 cup diagonally sliced celery (about 2 stalks)
3 large garlic cloves, finely chopped
3 tablespoons all-purpose flour, plus more for work surface
3 1/2 cups chicken stock
1 small (4 oz.) russet potato, peeled and cut into 1/2-inch pieces
1 1/2 cups (about 6 oz.) self-rising flour
3/4 cup whole buttermilk
1/2 teaspoon pepper
1 tablespoon chopped fresh thyme


Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.


Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.

Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.

*I normally use a can of biscuits for my dumplings

Recipe Credit Southern Living 


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