Free Online Recipes

Sign Up login

Instapot Chicken and Dumplings Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Instapot Chicken and Dumplings

Category   Entrees - Maindishes
Sub Category   None

4 tablespoons butter
8 medium bone-in chicken thighs
kosher salt
black pepper
1/2 cup all purpose flour
4 celery stalks
3 carrots, peeled and chopped
2 onions, chopped
3 1/2 cups chicken broth
1/2 cup whole milk or half and half
2 tablespoons cornstarch
for dumplings- 1 3/4 cups all purpose flour
1/4 cup cornmeal
1 tablespoon baking powder
1/2 tsp kosher salt
1 cup whole milk or half and half
3 tablespoons melted butter

Preheat instapot by selecting saute on high heat. Add butter. Season the chicken with salt and pepper and dredge in flour, shaking off excess. Once the butter is sizzling and the pot is hot, add half of the chicken in one layer. Brown on one side for 3 to 4 minutes, without moving and flip to brown on other side. Repeat with the remaining chicken, set aside. Add celery, carrots and onions to the pot. Saute for 3 minutes, scraping the bottom of the pot. Add the chicken and broth. Season with salt and pepper. Secure the lid. Select Manual and cook at high pressure for 11 minutes.
To make dumplings- While chicken is cooking, make the dumplings. Mix together the flour, cornmeal, baking powder, salt and pepper in a medium bowl. Add the milk or half and half and melted butter, and stir until incorporated (don't overmix) Set aside. Once cooking is complete, use a quick release. Remove the chicken and set aside. Add the milk to the broth in the pot, mix, and season with salt and pepper. In a small bowl, combine 1/2 cup of hot broth with the cornstarch and whisk well to combine. Add back to the pot and stir. Select saute. Once simmering, sccoop heaping tablespoons of the dumpling mixture and drop them in the pot. Try to keep them separated and mostly submerged without disturbing them too much.
Reduce saute heat to low and cook for 12 to 15 minutes, loosely covered with the top without locking it, until the dumplings have doubled in size. Meanwhile, bone the chicken, remove and discard the skin, and shred the meat. Add back to the pot and serve in bowls.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Instapot Chicken and Dumplings recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.