Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
Jump to recipeIf you have a small ice cream scoop, use it to scoop the dumpling batter. You'll get nice, uniform dumplings!
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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 lb.
skinless, boneless chicken breasts, cut into 1-inch pieces
- 3 1/2 cups
low-sodium chicken broth
Directions
- Step 1For 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.
- Step 2For the chicken: Set a 6-quart Instant Pot to sauté 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 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour, thyme and turmeric until the vegetables are well coated.
- Step 3Add the chicken, the remaining ½ teaspoon salt and a few grinds of pepper and stir until coated. Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter (2 tablespoons each) 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.
- Step 4When 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.
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