It was about this time last year that I had first heard about the Instant Pot and decided that it was a small appliance that my kitchen needed. I didn’t really know anything about it but it seemed like everyone was pretty jazzed up about them and I kept seeing recipes being posted. Fast forward to this year and it seemed like people were going even crazier for this little kitchen toy so I thought perhaps that I should use mine. (It had sat on my shelf for probably the entire year.) I’m telling you that you need one so that you can simplify your life, make deliciously easy meals and try my Instant Pot Chicken and Dumplings.
Let me first answer the question I keep getting asked. “What does it do?” The answer: Everything.
The Instant Pot serves many purposes included slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, saute/browning pan and warming pot. All in one simple appliance. The more I use mine, the more I fall in love with all of its functions. I mostly use mine for the pressure cooker feature which allows me to cook slow-cooker style meals in a matter of 30-45 minutes. I recently made a tender pork shoulder in my Instant Pot in only 45 minutes. I love that you can saute everything right in the pot and then flip the switch to pressure cook without making extra dishes.
It can feel a bit overwhelming when you first open the box but once you get the hang of using the Instant Pot you’ll be a whiz. I love that I can set up my dinner, walk away and come back shortly after for a delicious meal. You can even cook frozen meat in the Instant Pot and it turns out amazing! The best part is that you can get 7 appliances for only $99.
Convinced yet? Perhaps my mouthwatering photos of the chicken and dumplings I cooked over the weekend will make you want to purchase your own. This recipe is super easy and uses the homemade chicken stock I shared earlier in the week. You cook the chicken first and then follow it up with a second round of pressure to cook the dumplings. Be advised that the dumplings will plump up quite a bit when you cook them so be sure to make them smaller.
If you don’t have an Instant Pot yet, order one today and get it in time for the weekend so you can make this tasty recipe!
- 3½ pounds bone-in chicken thighs
- 1½ teaspoons kosher salt, plus more as needed
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 4 garlic cloves, smashed
- ¼ cup all-purpose flour
- 1 quart homemade chicken stock
- Chopped fresh parsley or celery leaves, for serving
- FOR THE DUMPLINGS
- 1½ cups all-purpose flour
- ½ cup fine cornmeal
- 2/4 cup minced fresh chive
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter, melted
- ¾ cup whole milk
- In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
- Using the sauté function on your Instant Pot, melt 2 tablespoons of the butterr. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the remaining 2 tablespoons butter to the pot and stir in the carrots, celery, onion, and garlic cloves. Cook until softened, about 10 minutes. Stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually.
- Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin and tear the meat into chunks.
- Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
- Test the dumplings by cutting into one and making sure it’s cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.