Chicken and Dumplings

Components

• Dumplings

Ingredients

• 2.5 pounds Chicken Thighs
• 5 cups Unsalted Chicken Stock
• 1 tablespoon Butter
• 1 large (380 g) Russet Potato, bite-size chunks
• 3 medium (379 g) carrots, chopped
• 2 (170 g) celery ribs, chopped
• 1 large (209 g) onion, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• a pinch dried thyme
• 1/4 cup All-Purpose Flour
• 1/2-1 cup Frozen Green Peas

Directions

• Make dumplings.
• Add butter to instant pot, brown chicken thighs. Set aside
• Add chopped onions, season with a pinch of Kosher salt & black pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
• Pour in 1 cup (250ml) unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
• Add potato chunks, 4 cups (1000ml) unsalted chicken stock, browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they’ll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops.
• Set aside dumplings. In a large bowl, shred chicken.
• Bring the soup to a simmer. Add in 1/2 - 1 cup (60 - 120g) frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken soup with flour mixture. Make more if not thick enough.
• Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well.