INSTA-POT CHICKEN & DUMPLINGS

INSTA-POT CHICKEN & DUMPLINGS
DUMPLINGS
1 1/4 cups all purpose flour
1/2 cup FRESH finely chopped Parsley
1/4 cup yellow cornmeal
2 tablespoons chopped FRESH chives
1 tablespoon baking powder
FRESH ground sea salt and black pepper
3/4 cup WHOLE milk
3 tablespoons butter, melted

• Whisk the flour, cornmeal, baking powder and salt together.
• Stir in milk, butter, Parsley and chives JUST until the batter comes together.
• Set aside.

CHICKEN
2 tablespoons avocado oil
2 tablespoons butter
3 carrots, sliced thin
2 stalks celery, sliced thin
1 LARGE shallot, sliced thin
FRESH ground sea salt and black pepper
2 tablespoons WONDRA flour
2 sprigs FRESH thyme, leaves only
1 1/2 pounds boneless, skinless chicken breasts or tenders, cut into 1 inch pieces
3 1/2 cups chicken broth

• Set insta-pot to saute’.
• Add avocado oil and butter.
• When butter is melted, add carrots, celery and shallots.
• Season with salt and pepper, cooking 3-4 minutes until softened.
• Stir in flour and thyme.
• Add chicken, stirring to coat.
• Stir in chicken broth and press cancel.
• Place 12 scoops of batter evenly into pot.
• Lock lid into place. Be sure the vent is in the sealed position.
• Pressure cook for 3 minutes.
• Turn steam valve into the venting position an allow steam to release naturally for 15 minutes.
• Unlock lid and remove.
• Ladle the chicken and dumplings into bowls.