Cooking Lesson #264: Instant Pot Chicken & Dumplings

… from the California Kitchen

Credit: Perspectives The Consulting Group

How you doin’? Recently I found a great recipe for a Southern specialty that I never cooked before—Chicken & Dumplings. The original recipe was written by, non-other than Dolly Parton, and who doesn’t love Dolly?
 
Growing up in the East Tennessee mountains, Dolly learned her way around a traditional Southern kitchen. The country legend may be a head-liner on the stage, but she can also cook like a super star. If you give Dolly the ingredients and a dash of time, she can cook it for you. Dolly’s favorite Sunday dinner is, you guessed it, Chicken & Dumplings. I made the recipe her way and then I changed it to fit my trusty Instant Pot and to better suit my tastes. The results were fantastic.
 
Dolly’s recipe called for a longer cooking time and homemade dumpling dough. My recipe calls for refrigerated dough for the dumplings and a very short cooking time. All the flavors and textures translated well to Instant Pot cooking.
 
By the way, if you have a chance, look up more inspirational Southern recipes in Dolly’s Dixie Fixin’s and see how you can adapt them to your Instant Pot.
 
Okay, let’s get into the mood. Play your favorite Dolly Parton shuffle and cook away.
 
Prep time: 20 minutes
Cook time: 12 minutes (2 minutes in the Instant Pot)
Yield: 4 to 6 servings
 
Ingredients
2 tablespoons unsalted butter
2 cups chopped yellow onions
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper, fine grind
1 cup chopped celery
1 cup chopped peeled carrots
32ounces chicken broth
2 pounds boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated buttermilk biscuits (I prefer Pillsbury Grands! Southern Homestyle biscuits—the 5-pack)
1 cup frozen green peas
1 cup heavy whipping cream
1 tablespoon chopped flat parsley for garnish
 
Directions

1. Using a 6-quart Instant Pot, select SAUTÉ; melt the butter in the insert pan.
2. Add the onions, rosemary, thyme, sage, garlic powder, salt and pepper and sauté 6 to 8 minutes, stirring occasionally, until softened.
3. Stir in the celery and carrots.
4. Select CANCEL.
5. Stir in the broth and chicken pieces. Secure the lid; set pressure valve to MANUAL; cook on HIGH PRESSURE for 2 MINUTES.
6. QUICK-RELEASE pressure after 1 MINUTE.
7. Meanwhile, separate the dough into 5 biscuits. Cut each biscuit into 8 pieces.
8. Set Instant Pot to SAUTÉ.
9. Stir in the whipping cream; heat to simmering.
10. Stir in biscuit pieces and peas; cook 6 to 8 minutes, stirring frequently, until dumplings are cooked through and liquid thickens. The mixture will boil, that’s okay.
11. Select CANCEL, after the liquid starts to boil.
12. Dish it up into bowls and garnish with fresh parsley.
13. Serve it while it’s hot and enjoy some good Southern cookin’ and Dolly country music!

Hello, Dolly!
 
ChefSecret: 

• If you don’t have all the spices on hand you can substitute the rosemary, thyme and sage with 1 teaspoon of store-bought poultry seasoning.
• It takes one minute more Instant Pot cooking time, but you can substitute chicken thighs or legs instead of breasts. You will have to cut the meat off the bone before cooking. Dark meat is less expensive, moister and more flavorful.
• The recipe calls for “chopped” vegetables, I used a mandolin and finely sliced the carrots, celery and onions. It’s easier and I like the texture a lot better. You can find an OXO brand mandolin slicer at Amazon for about $17. It is a great kitchen tool to have when you are slicing a lot of vegetables. I also like this brand because it has a safety guide that prevents you from cutting yourself. No one likes fingertips in their chicken and dumplings.

Covid-19 Quip of the Day:  “I ran out of toilet paper and started using lettuce leaves. Today was just the tip of the iceberg, tomorrow romaines to be seen.”
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