EASY INSTANT POT CHICKEN AND DUMPLINGS

Easy Instant Pot Chicken and Dumplings image

Provided by Chrissy Hackley

Categories Chicken

Time 50m

Number Of Ingredients 17

6-8 boneless, skinless chicken thighs, cut into about 1 inch pieces
1 tsp seasoning salt
2 tsp poultry seasoning
1 tsp black pepper
3 celery ribs, chopped
3 carrots, chopped
1 small onion, chopped
4 c chicken stock
1 3/4 c all purpose flour
1/4 c cornmeal
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp black pepper
1 c whole milk
3 Tbsp butter, melted
1/2 c whole milk
3 Tbsp corn starch

Steps:

1. In the insert, dump chicken, seasoning salt, poultry seasoning, the 1 tsp of black pepper, vegetables, and stock. Place lid on and make sure it is in sealed position. Cook on high pressure for 15 minutes. (If chicken is frozen cook for 30) Natural release for 10 minutes, then quick release.
2. While that is cooking, mix up dumpling dough. In a bowl combine flour, cornmeal, baking powder, salt, and pepper. Pour in the 1 cup of milk and melted butter. Stir until combined. Set aside.
3. While the instant pot is doing the quick release, mix together the cornstarch and 1/2 cup milk. As soon as the pin drops remove lid. Turn instant pot to sear and start. Immediately stir in cornstarch slurry.
4. Once the mixture comes to a boil drop in dumpling dough by spoon fulls (I use a medium size cookie scoop to move quicker)
5. As soon as all your dough is in turn off the instant pot, replace the lid and seal. Turn on high pressure for 2 minutes. As soon as done turn off the instant pot. Let do a natural release for 5 minutes then do a quick release. Remove lid, stir well. Serve!
6. Chicken breasts work great too! I sometimes use 2 large or 3 medium breasts, doing everything the same.