chicken and Dumplings

 Sam Linsell, Drizzle and Dip   2019-08-26  Comments General, Kid Friendly, Poultry

“It doesn’t get more comforting than a simmering pot of chicken, and soft, fluffy dumplings”
 -Melissa Clark, New York Times Food Columist

Prep Time:
30 mins
Cook Time:
60 mins                                                      

For the chicken

  • 8 – 10 chicken thighs, bone in, skin on (aprox 1.1 – 1.5 kg)
  • Salt & pepper for seasoning
  • 1 Tbsp butter
  • 2 Carrots thickly sliced
  • 2 celery stalks, finely diced
  • 1 large onion finely diced
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • ¼ cup flour
  • 1.5 litres good quality chicken stock (use boiling water)
  • 1 medium orange sweet potato cut into large chunks (aprox 250gms)
  • Chopped fresh parsley to serve

For the dumplings

  • 2 cups / 250gms flour
  • 1 Tbsp baking powder
  • 2 Tbsp chopped chives or parsley
  • 200ml warm milk
  • 1 tsp salt
  • 30gms butter, melted
  • 1 Tbs olive oil

Set the Instant Pot to Sauté mode and while it warms up, season the chicken pieces well with salt & pepper.
When the Instant Pot screen says HOT, melt the butter in the pot and brown the chicken starting skin side down. Cook on both sides until golden brown. This will take approximately 5 minutes a side and you will need to do 2 batches. Set the chicken aside.
With the Instant Pot still on Sauté and using the residual fat in the pot, add the carrot, celery, onion, bay leaves and garlic and fry – stirring frequently for about 10 minutes until softened.
Add the ¼ cup flour and stir briefly until it starts to brown on the bottom of the pot. Add the stock and stir well to scrape off any bits stuck at the bottom or on the sides.
Return the chicken pieces back into the broth and close the lid.  Move the vent up to Sealing Position and set to Pressure Cook on High for 10 minutes.
While the chicken is cooking, make the dumpling mixture.
In a large bowl sift the flour and baking powder and mix in the chopped chives / parsley. In a jug, mix the warmed milk, with the salt, melted butter and olive oil. Add the liquid to the dry ingredients and briefly mix until combined and a thick dough has formed. Do not over mix this.
After the chicken has completed cooking, manually release the pressure and open the lid. Remove the chicken pieces and set aside to cool.
Add the sweet potatoes to the sauce. Using 2 teaspoons, scoop up the dumpling dough to make a ball shape and drop these around the surface of the sauce in an even layer. Close the lid of the Instant Pot, move vent up and Pressure Cook on High for 3 minutes. Allow a Natural Release of pressure for 15 minutes then do a manual release of any remaining pressure.
While the dumplings are cooking, remove the skin from the chicken and shred the meat off the bones. Set this shredded meat aside and add it back to the dumpling mixture once it has finished cooking. Allow a few minutes for this to warm through and then serve in bowl and garnish with parsley.






Age: New to Old
Age: New to Old
Age: Old to New


Select All
Kid Friendly
Low Carb
Rice & Pastas
Soups, Stews & Broths
Starters & Side Dishes
Vegan & Vegetarian


Select All
Alida Ryder
Simply Delicious
Amy and Jacky
Baking Ginger
By Di Bibby
Bibby’s Kitchen at 36
Di at Bibby’s Kitchen
Home Magazine
Ilse at The Food Fox
Instant Pot South Africa
Jeanette Marie
Cook Global Eat Local
Katelyn from The Kate Tin
Kelli Foster
Linda Engelbrecht
The Honest Grazer
Mariam Jakoet Harris
Cooked Inc
Maz at Caffeine and Fairydust
Megan Kate Ras
Myra Slater
Green Mammas
Sam Linsell
Drizzle and Dip
Srividhya Gopalakrishnan
Vidhyas Vegetarian Kitchen
Tascha Strauss
Zissy Lewin


Be the first to write a comment.

Write a Comment

Replying to...
Name / Nickname *
Email *
Comment *
Submit Comment
Using this site means you accept its terms | Copyright © 2020 Instant Pot, South Africa
Powered by Webpro | Created by IT Design