Instant Pot Chicken & Dumplings

Gather all of your ingredients

Dumpling dough

1 cup all purpose flour

3 tps baking powder

1 tsp sugar

1/2 tsp salt

1 Tbsp. butter

1/2 cup skim milk

Make the Dumplings first and set aside for later.

In a bowl add dry ingredients, with a whisk mix dry ingredients well then add butter mix then add milk combine with hand, dump it over dry counter, knead until combined, roll out to about a 1/4 inch and cut out into small to medium size.

Drop into soup later, let them sit and rest while you make the soup.

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Soup ingredients

3 tbsp. butter

2 tbsp. Oil

2 c. onion chopped

2 tbsp. Knorr pollo

2 tbsp. garlic diced very small

1 tsp. sage

1 tsp. Dry thyme

1 tsp. pepper

2 bay leaves make sure to pull out before serving your dumpling soup

1 c. celery chopped

1 pack sliced carrots frozen

3 1/2c. chicken stock

2 lbs. chicken cubed or cook whole and shred

2 c. heavy whipping cream

2 Tbsp. all purpose flour

2 tbsp. Corn starch

Let's get started

In your Instant Pot select saute, adjust to normal, add oil and butter, then add onions, carrots, celery, cook about 5 minutes, stirring continuously, then add garlic and chicken, cook another 5 minutes.

In a bowl whisk all the dry ingredients until fully combined, then drizzle it into the instant pot over cooked veggies and chicken, cook about a minute mixing and stirring.

Slowly add the chicken stock, begin by adding only about a tablespoon at a time, only adding more stock once the stock you just added is observed well combined, do about 5 tbsp. mix well and then add the rest of the stock, save 1/2 of stock on the side, towards the end you will be able to add it.

Secure lid close pressure valve, select MANUAL; cook on high pressure 2 minutes.

After the two minutes Select CANCEL.

Release pressure valve to VENTING to quick-release pressure.

Be careful not to burnburn your.

Ok time to add your fresh homemade dumplings, or you can separate 5 biscuits, cut each biscuit into 8 pieces.

Set instant pot to saute on normal temperature.

Stir in whipping cream, add in freshly made dumplings or biscuit pieces, a few at a time so they don't stick to each other, stir add more and repeat until all the dough is all in, let it boil for 4 minutes, then add the 1/2 cup of chicken broth with the corn starch mix well before adding to pot, stirring continuously, until dumplings are cooked through and liquid thickens.

If it's to thick to your liking at this point you can add the rest of the chicken stock.

Don't forget to remove the bay leaves.

Enjoy

A little taste of South Texas Comfort Food from yours truly

♡Mama in The Kitchen♡

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