Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 2 cups frozen mixed vegetables
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Sauté" function. Add the olive oil, onion, and garlic and cook until the onion is translucent.
2. Add the chicken, chicken broth, water, mixed vegetables, thyme, rosemary, salt, and black pepper to the Instant Pot. Stir to combine.
3. Close the Instant Pot lid and set the valve to "Sealing". Select the "Manual" function and set the timer for 10 minutes.
4. While the chicken and vegetables are cooking, make the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter and stir until a dough forms.
5. Once the Instant Pot timer goes off, allow the pressure to release naturally for 5 minutes before turning the valve to "Venting" to release any remaining pressure.
6. Open the Instant Pot lid and select the "Sauté" function again. Drop spoonfuls of the dumpling dough into the chicken and vegetable mixture.
7. Cover the Instant Pot with a glass lid or a plate and let the dumplings cook for 10-12 minutes, or until they are cooked through.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 22 minutes
Temperature:
Instant Pot: high pressure
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 14g
Carbohydrates: 50g
Protein: 27g
Sodium: 1460mg
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Frozen mixed vegetables can be substituted with fresh or canned vegetables.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add diced potatoes to the chicken and vegetable mixture.
- Use fresh herbs instead of dried herbs.
- Add a can of cream of chicken soup to the chicken and vegetable mixture for a creamier texture.
Tips and tricks:
- Use a glass lid or a plate to cover the Instant Pot while the dumplings are cooking to prevent condensation from dripping onto the dumplings.
- Make sure to release the pressure naturally for 5 minutes before turning the valve to "Venting" to prevent the chicken and vegetables from becoming overcooked.
Storage instructions:
Store any leftover chicken and dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and dumplings in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and dumplings in a bowl with a sprinkle of fresh herbs on top.
Garnishes:
Garnish the chicken and dumplings with chopped parsley or chives.
Pairings:
Serve the chicken and dumplings with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Cornbread
Troubleshooting advice:
- If the dumplings are not cooked through, cover the Instant Pot and let them cook for an additional 5-10 minutes.
- If the chicken and vegetables are overcooked, reduce the cooking time by 1-2 minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken and dumplings is a classic comfort food dish that originated in the Southern United States.
Flavor profiles:
This dish is savory and comforting, with tender chicken, flavorful vegetables, and fluffy dumplings.
Serving suggestions:
Serve the chicken and dumplings as a main dish for dinner or lunch.
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Taste: Savory, Creamy, Comforting, Herbal, Hearty