Friday, September 29, 2017

Instant Pot Chicken & Dumplings



This week in "Friday in the Kitchen" I'm sharing my recipe for Instant Pot Chicken & Dumplings.

This was delicious! We all enjoyed it so much. And it was super easy to make.

I started by putting carrots, celery, onions and boneless, skinless chicken thighs (chicken breasts would work too). My chicken was still mostly frozen. I added water, and seasonings. I don't use store bought chicken broth because my hubby has reactions to MSG. I did not have any homemade broth, so just used water and extra salt and it was perfect. 

 

I cooked the chicken & veggies for 15 minutes on “manual”. When it was done I let the pressure release on its own for about 10 minutes and then did a quick release.

When I opened the lid I shredded the chicken added some milk and butter. 



I then made the dumplings using Bisquick. It was quick and simple. Dumplings are basically drop biscuits, so you can also make them from scratch. 

 


I turned the IP on “saute” and let the chicken & veggies come to a boil. I then dropped spoonfuls of the dough into the pot. I left the lid off, and let them simmer for about 10 minutes. 

 

As I said, this was delicious and will be on my menu again this fall! 

 



Instant Pot Chicken & Dumplings

2lbs boneless skinless chicken thighs or breasts
2 cups water or chicken stock
1 cup sliced carrots
¾ cup sliced celery
1 small onion, cut up
2t salt, you can use less if you are using chicken broth (taste and add to your own liking)
½ t pepper
1t granulated garlic (or garlic powder)
1 cup whole milk
2T butter


Dumplings
2 cups Bisquick
2/3 cup milk


Put chicken, water, veggies and seasonings in the Instant Pot. Put the lid on, set the knob on the top to “Sealing”. Press “Manual” and set the time for 15 minutes. When the time is up, press “Cancel” and let the pressure release naturally for 10 minutes. Then turn the knob to “Vent” and release the rest of the pressure. Remove the lid, and shred the chicken. Add the milk and butter and stir to mix and let the butter melt.

While your chicken is cooking combine the Bisquick and milk. When the chicken is done cooking and the milk and butter have been added press “Saute” and allow it to come to a boil.

Drop the biscuit mix by spoonfuls into the chicken and let them simmer for 10 minutes.

Serve and enjoy!



2 comments:

  1. Do you think I could make this in a crock pot. I don't have an ip

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    Replies
    1. I'm sure you can make chicken n dumplings in a crockpot.. I have not done this, so would have to rethink any needed changes in the above recipe. I do have a stove top recipe that I've made many times.. this is making it from scratch.. you can sub the Bisquick dumplings for the homemade if you would rather.. http://www.thefamilyhomestead.com/chickenndumplings.htm
      Crystal

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