📝 About This Recipe
This recipe captures the soul-warming essence of a Sunday afternoon in the South, reimagined for the modern kitchen. Succulent shredded chicken and tender, pillow-soft herb dumplings swim in a rich, velvety gravy infused with fresh aromatics. By using the Instant Pot, we achieve that 'simmered-all-day' depth of flavor in a fraction of the time, making it the ultimate weeknight luxury.
🥗 Ingredients
The Chicken and Base
- 2 pounds Chicken Thighs (boneless, skinless)
- 1 Yellow Onion (finely diced)
- 3 Carrots (peeled and sliced into rounds)
- 2 Celery Stalks (sliced)
- 3 cloves Garlic (minced)
- 4 cups Chicken Broth (low sodium)
- 1 teaspoon Dried Thyme
- 1 Bay Leaf
- to taste Salt and Black Pepper
The From-Scratch Dumplings
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Kosher Salt
- 1 tablespoon Fresh Parsley (finely chopped)
- 3/4 cup Buttermilk (cold)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
The Finishing Touch
- 1/2 cup Heavy Cream (at room temperature)
- 1/2 cup Frozen Peas (optional)
- 2 tablespoons Cornstarch (mixed with 2 tbsp water for a slurry)
👨🍳 Instructions
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1
Turn the Instant Pot to the 'Sauté' setting. Once hot, add a drizzle of oil and sauté the diced onion, carrots, and celery for 4-5 minutes until the onions are translucent.
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2
Stir in the minced garlic and dried thyme, cooking for just 1 minute until fragrant. Season with a pinch of salt and pepper.
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3
Pour in the chicken broth, using a wooden spoon to scrape any browned bits (fond) off the bottom of the pot to prevent a 'burn' warning.
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4
Place the whole chicken thighs into the liquid and add the bay leaf. Secure the lid and set the valve to 'Sealing'.
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5
Select 'Manual' or 'Pressure Cook' on High Pressure for 10 minutes. While the chicken cooks, prepare your dumpling dough.
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6
In a medium bowl, whisk together the flour, baking powder, salt, and parsley. Stir in the buttermilk and melted butter until a sticky dough forms. Do not overmix.
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7
Once the timer beeps, perform a Quick Release of the pressure. Carefully open the lid and remove the chicken thighs to a cutting board.
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8
Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
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9
Turn the Instant Pot back to 'Sauté' (Low setting if available). Stir in the heavy cream and frozen peas.
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10
Using a small cookie scoop or two spoons, drop rounded tablespoons of the dumpling dough onto the surface of the simmering liquid. Space them out as they will expand.
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11
Place the lid back on the Instant Pot (do not lock it, just rest it on top) and let the dumplings steam in the simmering broth for 8-10 minutes.
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12
Check the dumplings by inserting a toothpick; if it comes out clean, they are done. If the broth is too thin, stir in the cornstarch slurry and simmer for 1 more minute.
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13
Remove the bay leaf, adjust seasoning with salt and pepper to taste, and serve immediately in deep bowls.
💡 Chef's Tips
Use chicken thighs instead of breasts for the most tender, succulent meat that won't dry out under pressure. When making dumplings, stir the dough just until combined; over-mixing develops gluten and results in tough, rubbery dumplings. Ensure your baking powder is fresh to guarantee the dumplings achieve maximum fluffiness. If you prefer 'slick' dumplings (flat noodles) over 'drop' dumplings, roll the dough thin and cut into squares before dropping into the broth. Always scrape the bottom of the pot thoroughly after sautéing to avoid the 'Burn' error during the pressure cycle.
🍽️ Serving Suggestions
Serve with a crisp, green side salad dressed in a light vinaigrette to cut through the richness. A side of honey-glazed cornbread is perfect for soaking up every last drop of the creamy gravy. Pair with a chilled glass of buttery Chardonnay or a sparkling apple cider. For a pop of color and freshness, garnish each bowl with a generous sprinkle of freshly chopped chives or dill.