Categories: Instant Pot
Ingredients
- Dumplings:
- 1 1/4 cups all-purpose flour
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup yellow cornmeal
- 2 tbsp. chopped fresh chives
- 1 tbsp. baking powder
- 1 tsp kosher salt
- 3/4 cup milk
- 3 tbsp. salted butter, melted
- Chicken:
- 2 tbsp. olive oil
- 2 tbsp. salted butter
- 3 carrots, thinly sliced
- 3 celery stalks, thinly sliced
- 1 onion, diced
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper, plus more to taste
- 2 tbsp. all-purpose flour
- 1/2 tsp ground thyme
- 1/4 tsp ground turmeric
- 1 1/2 lbs. chicken breasts, cut into 1-inch pieces
- 3 1/2 cups chicken broth
Directions
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For the dumplings: Whisk the flour, parsley, cornmeal, chives, baking powder, and salt in a medium bowl. Stir in the milk and melted butter until the batter just comes together; set aside.
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For the chicken: Set Instant Pot to saute on high. Add the olive oil and butter and let the butter melt, stirring constantly so it doesn’t burn. Add the carrots, celery, onion, 1 tsp salt and 1/4 tsp black pepper and cook, stirring, until softened, 3-4 minutes. Stir in the flour, thyme, and turmeric until the vegetables are well coated. Add the chicken, the remaining 1/2 tsp salt and black pepper and stir until coated.
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Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter into the pot, spacing them evenly. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure cook on HIGH for 3 minutes.
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When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Ladle the chicken and dumplings into bowls.