Chicken and Dumplings


  • 1 1/3 cups all-purpose flour
  • 2 tbsp unsalted butter
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs beaten
  • 1/4 cup whole milk
  • 2 lbs boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion peeled and chopped
  • 2 stalks celery chopped
  • 1 medium carrot peeled and chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp poultry seasoning
  • 1 bay leaf
  • 4 cups chicken stock
  • 1/2 cup half and half
  • 1/2 cup frozen peas

  1. In a large bowl combine flour, butter, baking powder, and salt. With your fingers rub the butter into the flour mixture until it resembles coarse sand. Add eggs and milk and mix until mixture forms into a dough ball. Roll out to 1/8 inch thick and cut into 1 inchstrips. Cover with a tea towel until ready to use.

  2. Place chicken, onion, celery, carrot, salt, pepper, poultry seasoning, bay leaf, and stock in the Instant Pot®. Close lid, set steam release to Sealing, press the Manual button, and adjust cook time to 15 minutes . When the timer beeps, let pressure release naturally, about 20 minutes.

  3. Press the Cancel button, open lid, discard bay leaf, and add prepared dumplings. Close lid, set steam release to Sealing, press the Manual button, and set time to 5 minutes. When the timer beeps, quick-release the pressure. Open lid and stir in half-and-half and peas. Let stand, uncovered, on the Keep Warm setting for 10 minutes. Serve hot.

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