Pressure Cooker Chicken and Dumplings
- Total Time
- 1 hour 30 minutes, plus 20 minutes marinating
- Rating
- Comments
- Read comments
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Ingredients
- 3½pounds bone-in chicken pieces, preferably dark meat
- 1½teaspoons kosher salt, plus more as needed
- ½teaspoon freshly ground black pepper
- 4tablespoons (½ stick) unsalted butter
- 2carrots, diced
- 2celery stalks, diced
- 1Spanish onion, diced
- 1turnip, peeled and diced
- 4garlic cloves, smashed
- ¼cup all-purpose flour
- 1quart chicken stock, preferably homemade
- Chopped fresh parsley or celery leaves, for serving
- 1½cups all-purpose flour
- ½cup fine cornmeal
- ¼cup minced fresh chive (optional)
- 2teaspoons baking powder
- ¾teaspoon kosher salt
- ¼teaspoon freshly ground black pepper
- 2tablespoons butter, melted
- ¾cup whole milk
For the Chicken
For the Dumplings
Nutritional analysis per serving (4 servings)
610 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 21 grams protein; 1217 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
- Step 2
Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. 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.
- Step 3
Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then 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 if you like, and tear the meat into chunks.
- Step 4
Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, 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.
- Step 5
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.
- Step 6
Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
- If you’d rather use a slow cooker, add the stock plus ½ cup water, bring to a simmer, and cook on high until the chicken is tender, 3 to 4 hours. Transfer the chicken to a plate. Drop spoonfuls of the dumpling batter into the slow cooker, cover, and cook on high until cooked through, 1½ to 2 hours, depending upon their size.
Private Notes
Comments
No one said this particular recipe was necessarily "dinner in an instant". That is just the title of the book, which was drawn from the name of the device (The Instant Pot). Get over yourselves, literalists.
Dinner in an instant???? This recipe takes 45' of cooking time (10' to brown, 10' to soften veggies, 13' to pressure cook the chicken and then another 10' under pressure for the dumplings)??? You can cook this on the stovetop in that amount of time, with far less hassle, by starting with skinless chicken thighs and adding the dumplings to the last 10' of chicken cooking time.
This was tasty and I do think using the pressure cooker cut down on cooking time and made for a more relaxed experience. I did not do the dumplings under pressure - I just dropped the dough into broth simmering on the "brown" setting and loosely put the lid on until they were done - maybe 5 minutes.
I returned to this recipe for timing after looking at a newer one for crockpot chicken and dumplings. I used the other recipe’s ingredients, which are similar but call for boneless, skinless thighs. The flavor was good, but the chicken thighs and vegetables got overcooked while the dumplings cooked. I also ended up with very little broth. I took the dumplings out and kept them warm in the oven. Then, I added more broth to the stew, thickened it with a little country gravy mix, and added half a cup of frozen mixed vegetables.
Can't you just cook the dumplings and chicken at the same time? There's a 3 minute difference of cooking time (under pressure). Reading some of the comments, it seems like this might be easier just doing it in a casserole in the oven, chopping the veg while searing the chicken and then getting it started cooking while you make the dumplings and then just put them on top and finish it all together, no? Either in the oven or stove top or under pressure at that point?
Veggies were super mushy despite cutting them chunkier as suggested by others. Ended up throwing them away and sautéing up a new batch to add back.