INSTANT POT CHICKEN AND DUMPLINGS

Instant Pot Chicken and Dumplings image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons unsalted butter
1 tablespoon baking powder
1 3/4 cups plus 2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk, at room temperature
1 small onion, chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chicken stock
1/2 cup dry white wine
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas
1/4 cup chopped fresh flat-leaf parsley

Steps:

Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside.
Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off.
Carefully drop the dough in 2-tablespoon-sized mounds into the pot, spacing evenly (you should have about 9 dumplings). Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Spoon the dumplings and soup into bowls and sprinkle with the parsley.