Instant Pot Chicken and Dumplings

I wasn't planning on making chicken and dumplings this weekend. I had other plans. But then, it hit - the second cold of the season. I hadn't even fully recovered from the cough from the first cold! Oh well, life goes on. And what better way to treat a cold than with nature's own cold remedy - chicken soup? But, I don't like chicken noodle soup. Never have. But I love chicken and dumplings - which is odd, because, at its core, what is a dumpling (especially a rolled dumpling) but a noodle? Be that as it may, I simply adore a good chicken and (rolled) dumplings, so here is my Instant Pot twist on an old family recipe (which I have tweaked and changed so very much from my mom's recipe she wouldn't recognize it!)

The ingredients are simple - a chicken, some celery and onions, flour, water, milk, seasonings, chicken bouillon, and a can of condensed cream of chicken soup. That's really it. The prep is also easy - rough chop the celery and onion, add chicken and water, and cook until the chicken easily shreds. Make the dumplings. Add to the simmering stock. Pretty straightforward, right? But traditionally, it takes and hour and a half to boil the chicken. Here's where the Instant Pot comes in. What used to take 90 minutes now happens in 45 (with natural release).

My mom's recipe is pretty good, but very basic. Chicken, some seasonings, water, milk, and dumplings. Always a crowd pleaser. On a camping trip, my aunt Helen helped make it - and added Italian seasoning. I loved the added flavor! Then, researching other recipes to make it my own, I came across the condensed soup - and it added a big boost to the flavor.

Start off with a chicken, some celery and half an onion. Rough chop the celery, or, if you have use for the rest of the bunch, just chop off the ends. Place in the Instant Pot.

I thought I could use my steamer basket for this, to make it easier to remove, but it was too high once the chicken was in it. So I moved it all directly to my Instant Pot's liner. For this cook, I am using my 8 quart, but it will work with the 6 as well.

Rough chop 1/2 of a medium onion and add to the celery in the pot.

Add the chicken to the pot

Add the bay leaf, Italian seasoning and bouillon to the pot. Fill with water to cover the chicken (I went almost to the max line, I had a big chicken)

Put on the lid and pressure cook (or Manual) for 30 minutes

While that is cooking, it is time to focus on the dumplings. Whisk together the flour, salt and baking soda in a large bowl. Add ice water, 2 tablespoons at a time, mixing by hand until it forms a dough ball.

Turn out onto a floured counter and roll thin. Cut into 1/2" wide strips. Grind fresh pepper over the dumpling strips.

When the chicken is done, allow 15 minutes of natural release, then slowly release the rest of the pressure. Remove the chicken, onion, celery and bay leaves. I put the chicken into the steaming basket over a bowl to drain the rest of the juice.

Allow the chicken to cool enough to handle, then remove the skin and bones from the chicken, adding the meat back to the pot.

While the chicken is cooling, put the Instant Pot on Simmer, low, and mix in the soup and milk.

When the chicken comes to a simmer, drop the dumplings in one at a time, do not stir.

Allow to simmer for 10 minutes. After 5 minutes, stir gently and occasionally so the dumplings can cook through.

Serve and enjoy! Comfort food, and good for you!

Chicken and Dumplings

Ingredients:

For the base:

1 whole chicken - 2.5-3.5 pounds

6 ribs celery

1/2 onion

1 tablespoon Italian seasoning

2 cubes chicken bouillon

2 bay leaves

1 can condensed cream of celery (or cream of chicken) soup

1/4 cup milk

Salt and pepper to taste

For the dumplings:

2 cups flour plus more for rolling

1 teaspoon baking soda

1 tablespoon salt

1 teaspoon baking soda

ice water (approx 3/4-1 cup)

fresh ground pepper

Cut the celery and onion into large pieces - approx 1 1/2 - 2 inches

Place the chicken, celery and onion in a Instant Pot. Add water to cover the chicken by about 1 inch. Add the Italian seasoning, bouillon cubes and bay leaves into the pot. Pressure cook (manual) for 30 minutes, with 15 minutes natural pressure release, and slow release after that. 

Remove chicken to a bowl to cool, strain stock to remove the solids (or carefully get it all out with a slotted spoon).

Meanwhile, prepare dumplings by mixing flour, baking soda, and salt. Add water in approx 2 tablespoons at a time, mixing by hand until it forms a dough ball. Turn out onto a floured surface and roll into a large, thin sheet. Sprinkle with pepper and let rest about 10 minutes. Cut with a butter knife into 1/2" width, then cut into 2" long dumplings. 

Remove skin and bones from chicken, add chicken meat back into stock. Bring to a simmer on Sauté. Stir in soup and milk. Add the dumplings to the simmering stock one at a time. DO NOT STIR. Simmer for 10 minutes, stirring gently after 5 minutes. Season with salt and pepper to taste and enjoy!