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
11/9/2018
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