Instant Pot Chicken & Dumplings - Pressure Luck Cooking
"Without a doubt, the most requested recipe I had coming my way was Chicken & Dumplings. And seeing as I live with a Southerner who loves his Southern food, it’s shocking it took this long to do it. Now this Southern staple is something that always confused this Yankee by name. When I hear the...Read More..."
INGREDIENTS
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1 1/4 cups of all-purpose flour
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2 tsp of baking powder (NOT to be confused with baking soda!)
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1 tsp of salt
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2 tbsp (1/4 stick) of salted butter
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1/2 cup of whole milk
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4 tbsp of butter
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1 yellow onion, diced
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2 large carrots, peeled and diced
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3 stalks of celery, sliced into 1/4″ pieces (with leafy tops reserved)
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1 tbsp of crushed garlic
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6 cups of reduced-sodium chicken broth (I used 2 tbsp of Chicken Better Than Bouillon + 6 cups of water)
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3 bay leaves
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1/2 cup of Sherry wine (if you leave it out, add in another 1/2 cup of broth)
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1/2 tbsp of seasoned salt
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1/2 tbsp of poultry seasoning (salt-free)
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1/2 tbsp of black pepper
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1/2 tbsp of rubbed sage
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1 tsp of dried thyme
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1 tsp of dried parsley
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Whole chicken (3-4 lbs), chopped into pieces with skin on
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3 tbsp of cornstarch + 3 tbsp of water to form a slurry
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1/2 cup of heavy cream
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