May 16, 2020 | More from Main Dish, Soup | Tags: chicken recipes, Chicken Stew, comfort food, Instant Pot Chicken and Dumplings, main dish, poultry recipes, stew recipes

Instant Pot Chicken and Dumplings

Chicken:

• 1 (2 1/2 -3 pound) whole chicken
• 4 quarts water
• 3 ribs celery and leaves
• 3 carrots
• 1 onion
• 2 tablespoons salt
• 2 teaspoons pepper

Dumplings:

• 3 1/2 cups flour
• 1 1/2 cups broth
• 1/4 cup milk
• 1 1/2 tablespoons Crisco or butter
• 1 tablespoons salt
• 1/2 Cup milk or heavy cream for the pot

1. Put carrots, Celery, onion, chicken, salt, pepper and water in the instant pot, Pressure cook for 30 minutes. Do a quick release. If you are cooking on stove top, cook in the pot for 1 hour and 15 minutes.
2. In a bowl mix the flour and salt together. Make a well in the center of the flour. Pour the chicken broth in the center of the well.
3. Start slowly, with your hands, stirring the broth mixing in flour from the sides slowly into the well. Keep doing this until the dough comes together to form a ball and will have spring to it. (sometimes, on humid days, you may need more flour. just add to the sides and work into ball of dough)
4. Roll dough out to an 1/8 of an inch on a well floured surface. Cut the dough into strips about 1 1/2 inches wide.
5. Take the strips of dough, stretch them out and place them in the boiling broth.
6. Put the lid on the Instant Pot and pressure cook on high for 15 minutes. DO NOT DO a quick release. DO a natural release. If you are cooking on the stove top drop in boiling broth for a 40 minutes.
7. While the dumplings are cooking remove the skin and the bones from the chicken. When the dumplings are done add the chunks of chicken, milk and cook for another five minutes.
8. At this point, if the broth isn’t thick enough for you, mix 3 tablespoons of water to a 1/3 cup of cornstarch. Add to the dumplings and stir. Remember that the broth thickens as it cools down. I don’t do this step. Cook until the broth thickens about 5 minutes.