Instant Pot Chicken and Dumplings

🧂 Ingredients

• 4 carrots

  chopped
• 4 celery ribs

  chopped
• 1 medium onion

  chopped
• 1 pint baby bella mushrooms

  chopped
• 2 large potatoes

  chopped
• 1 tablespoon avocado oil
• 6 boneless skinless chicken thighs
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 6 cups homemade chicken broth

  or low sodium chicken broth
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup milk

  we use Oatly full fat for dairy free
• 2 tablespoons butter

  cold and cubed, we use Country Crock plant butter for dairy free

Instructions

• 1 Wash and chop all of the vegetables.
• 2 Heat the instant pot on saute mode and add 1 tablespoon of avocado oil. Add the
  chicken thighs and brown on both sides, about 5 minutes per side, and then turn
  off saute mode.
• 3 While the chicken is browning, prepare the dumplings. In a bowl, combine the
  flour, cornstarch, baking powder, and seasonings. In another bowl, combine the
  milk, and butter. Combine the wet and dry mixture until just combined.
• 4 Add the vegetables to the instant pot along with all of the dried seasonings and
  chicken broth. Scoop the dumpling mixture into the instant pot by heaping
  teaspoons. They will double in size.
• 5 Place the lid onto the instant pot and place it on sealing mode. Cook on high
  pressure for 25 minutes and then let it natrually release.
• 6 Remove the chicken thighs to shred them and then return them to the soup. Serve
  and enjoy.
• 7 Heat a dutch oven with oil and add the chicken thighs. Cook chicken until it
  reaches 165 degrees F. Allow the chicken to cool for 10-15 minutes after
  cooking. Alternatively, you could use leftover cooked chicken.
• 8 While the chicken is cooking in the dutch oven you can prepare the dumplings. In
  a bowl, combine the flour, baking powder, and seasonings. In another bowl
  combine the milk, butter, and avocado oil. Combine the wet and dry ingredients
  and let sit for a few minutes.
• 9 Add the vegetables to the dutch oven with all of the dried seasonings and
  chicken broth. Bring to a boil and then reduce the heat to medium-low and cook
  stirring occasionally for 10 minutes to get the veggies to soften.
• 10 Once the chicken is cooled, you can cut it into bite-size pieces and then add it
  back into the soup.
• 11 Scoop the dumpling mixture into the dutch oven by heaping teaspoons. They will
  double in size. Place the lid on the dutch oven and cook for 15 minutes on a low
  simmer. Carefully turn the dumplings and cook for another 3-5 minutes.
• 12 Serve and enjoy!

Nutrition Info