Instant Pot Chicken and Dumplings
Recipe for two, made in the Instant Pot mini!
1 quart chicken stock
1 t minced fresh parsley
1/4 t black pepper
1/2 t salt
1 stalk celery
2 TB flour
2 bone-in, skin-on chicken thighs
1 1/2 TBSP butter
For The Dumplings: 3/4 cup flour 1/4 cup cornmeal 1 tsp baking powder 2 tsp chopped fresh or dried parsley 1/2 tsp salt 1/4 tsp ground black pepper 1 TBSP melted butter 1/2 cup milk
Press Sautee and add butter to pot, let it melt until sizzling. Add chicken to pan. Sear until golden brown. Flip and sear other side, too. Remove chicken from pot, and place on a plate.
Add flour. Add carrots, celery, onion, salt, pepper, and parsley. Add chicken and stock. Cancel SAUTE and press PRESSURE COOK'. Set timer for 8 minutes.
When time is up, do a natural pressure release. Remove chicken from pot and let it cool on a plate.
Meanwhile make the dumplings. Whisk flour, cornmeal, baking powder, parsley, salt and pepper. In a separate bowl, whisk together melted butter and milk. Whisk it all together.
Plop large TBSP sized chunks of dumplings into Pot broth. Place lid back on the pot, hit PRESSURE and add 2 min. After 2 min is up, carefully do a forced pressure release.
Shred the chicken and divide it between two bowls. Ladle the dumplings and broth into each bowl and serve.