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Instant Pot Chicken and Dumplings


Total Time : 1 hour 15 minutes

Makes 6 to 8 servings


8 (2.5 pounds or 1135g) bone-in chicken thighs
5 cups (1250ml) unsalted chicken stock
1 tablespoon (14g) unsalted butter or olive oil
1 (380g) large russet potato , bite-size chunks
3 (379g) medium carrots , chopped
2 (170g) celery ribs , chopped
1 (209g) large onion , chopped
3 cloves (11g) garlic , minced
2 bay leaf
A pinch dried thyme
½ cup (62.5g) all-purpose flour
½ - 1 cup (60 - 120g) frozen green peas
Kosher salt & Ground black pepper
Fish sauce or Salt for seasoning

Optional Garnish
Fresh flat-leaf parsley , finely chopped
Heavy cream (2 tablespoons per bowl)

Dumplings (can substitute w/store-bought dough)
2 cups (250g) all-purpose flour
1 tablespoon (12g) baking powder
1 teaspoon (5g) salt
¾ cup (188ml) milk
2 tablespoons (28g) unsalted butter , melted
1 tablespoon (15ml) olive oil
Fresh parsley or chives (optional) , finely chopped



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