What a week!! Over the weekend, after a year off due to all things COVID (as you do when you value the health and safety of your friends, family, and self) we actually held our annual Christmas Party! It was so nice, and in truth, I really missed hosting it – we don’t do many parties (lots of small gatherings and hang outs), but this is the one time that we go ALL. OUT. Mulled wine in the crock pot (I have a really funny story about mulled wine, but will tell it later); Chicken Fingers, Manicotti, and make your own Bomber Beef Sandwiches from Spiro’s (French Baguette, Provolone, Sweet Peppers, Giardiniera, and thinly sliced beef cooked in its own au jus sauce); our usual make your own Moscow Mule Bar; Bruschetta; Warmed Brie; Carrot Amuse Bouche on Toastettes; Gingerbread Sheet Cake with Cream Cheese Frosting; and of course, my Bacon Wrapped Jalapeno Poppers!! It was AN OUTSTANDING party to be sure!
As for this week’s recipe, ANOTHER soup for the books! (So many soups and I love it!) One of my FAVORITE soups in the whole world (next to my mom’s split pea soup), and it’s the best thing in the world on a cold and dreary day…or when you’re still recovering from your party this past Saturday! 🙂 Plus…the Instant Pot makes it a breeze! Plus it’s hearty and filling – you can’t get any better than that! YUM!
Hoping all of you reading this are staying safe and well!
— Cooking Maggie
Instant Pot Chicken & Dumplings
For the Dumplings
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cold butter, cut into small cubes
- 3/4 cup milk
For the Chicken
- 1 tbsp oil
- 2 lb chicken breasts
- 1 tbsp butter
- 1 yellow onion, diced
- 3 ribs celery, chopped small
- 3 medium carrots, chopped small
- 3 cloves garlic, minced
- 3 1/2 cups chicken stock
- 1 tsp dried thyme
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup forzen peas
- 1 tbsp cornstartch
- 1 tbsp water
- In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter cubes and using your fingers, work the butter into the flour until the butter pieces are very small.
- Pour in the milk and use a fork to mix until a dough forms. Refrigerate the dumpling dough while you prepare the chicken and vegetables.
- Put the Instant Pot on saute and heat the oil. using saute mode. When hot, add the chicken breasts to the pot and brown on both sides, about 4 minutes per side. Remove chicken to a clean plate.
- Add the tablespoon of butter to the pot, followed by the onion, celery, and carrot. Saute the vegetables for about 5 minutes, until they begin to soften, then add the garlic and cook 30 seconds, stirring. Turn off saute mode and pour in the chicken stock and scrape up any bits that are stuck to the bottom.
- Stir in the thyme, bay leaves, salt, and pepper. Return the chicken to the Instant Pot and make sure they’re covered by the stock.
- Scoop small spoonfuls (about 1 tablespoon) of the dumpling dough and place on top of the broth.
- Close the Instant Pot lid, and set the cook time to 10 minutes at high pressure using the Pressure Cook or Manual function. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- When the cook time ends, do a natural release for 10 minutes by just letting the Instant Pot sit. After 10 minutes, carefully turn the steam release valve to the venting position to release any remaining steam and pressure. When the pin drops down, carefully open the lid.
- Use a slotted spoon to remove the dumplings to a clean plate. Remove the chicken to a clean plate, and finally, remove and discard the bay leaves.
- Stir the peas into the Instant Pot, let them thaw naturally, then in a bowl, stir together the cornstarch and 1 tablespoon water in a small bowl. Pour into the pot and stir. If keep warm is on, turn it off and then turn on saute mode. Simmer the broth until it has thickened.
- Meanwhile, shred or cut the chicken into bite-size pieces, then return to the pot and stir. Once the mixture has thickened, turn off saute mode. Add dumplings back to the bowl as well before serving!