Instant Pot Chicken and Dumplings

• 份量: 4 servings
• 准备时间: 30 minutes
• 总时间: 45 minutes

配料

1 1/4 c. all-purpose flour

1/2 c. fresh parsley, finely chopped

1/4 c. yellow cornmeal

2 tbsp. chopped fresh chives

1 tbsp. baking powder

1 tsp. kosher salt

3/4 c. milk

3 tbsp. salted butter, melted

2 tbsp. olive oil

2 tbsp. salted butter

3 carrots, thinly sliced

3 celery stalks, thinly sliced

1 onion, diced

1 1/2 tsp. kosher salt

1/4 tsp. black pepper, plus more to taste

2 tbsp. all-purpose flour

1/2 tsp. ground thyme

1/4 tsp. ground turmeric

1 1/2 lb. skinless, boneless chicken breasts, cut into 1-inch pieces

3 1/2 c. low-sodium chicken broth

步骤

For the dumplings: Whisk the flour, parsley, cornmeal, chives, baking powder and salt in a medium bowl. Stir in the milk and melted butter until the batter just comes together; set aside.

For the chicken: Set a 6-quart Instant Pot to sauté on high. Add the olive oil and butter and let the butter melt, stirring constantly so it doesn’t burn. Add the carrots, celery, onion, 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour, thyme and turmeric until the vegetables are well coated.

Add the chicken, the remaining ½ teaspoon salt and a few grinds of pepper and stir until coated. Stir the chicken broth into the Instant Pot. Press cancel to turn off the pot. Carefully scoop about 12 mounds of dumpling batter (2 tablespoons each) into the pot, spacing them evenly. Lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 3 minutes.

When the time is up, carefully turn the steam valve to the venting position and let the steam release. Unlock and remove the lid, being careful of any remaining steam. Ladle the chicken and dumplings into bowls.

备注

Use less chives/parsley, more chicken broth to make it more of a soup

营养

• 卡路里: 687
• 总脂肪: 29 g
• 饱和脂肪: 12 g
• 反式脂肪: 1 g
• 胆固醇: 167 mg
• 钠: 1449 mg
• 总碳水化合物: 51 g
• 膳食纤维: 4 g
• 总糖: 7 g
• 蛋白质: 50 g