Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 carrots, peeled and chopped (about 1 cup/120g)
  • 2 celery stalks, chopped (about 1 cup/100g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary (2.5 ml)
  • 1/4 teaspoon black pepper (1.2 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 4 cups chicken broth (960 ml)
  • 1.5 pounds boneless, skinless chicken thighs (about 680g), cut into 1-inch pieces
  • 1 bay leaf
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons cornstarch (20 ml)
  • 1/4 cup water (60 ml)
  • 1 1/2 cups all-purpose flour (180g)
  • 1 1/2 teaspoons baking powder (7.5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 3/4 cup milk (180 ml)
  • 3 tablespoons unsalted butter, melted (42g)

Instructions:

  1. Turn the Instant Pot to Sauté and heat the olive oil. Add onion, carrots, and celery and cook until softened, about 5 minutes, stirring occasionally. Stir in thyme, rosemary, salt, and pepper.
  2. Add the chicken broth, chicken, and bay leaf. Stir to combine.
  3. Secure the lid and set the Instant Pot to Pressure Cook on high for 10 minutes.
  4. Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
  5. Carefully remove the chicken to a plate and shred with two forks. Discard the bay leaf.
  6. Turn the Instant Pot back to Sauté mode. In a small bowl, whisk together heavy cream, cornstarch, and water until smooth. Pour into the pot and cook, stirring constantly, until the broth thickens slightly, about 2 minutes.
  7. While the broth is thickening, whisk together flour, baking powder, and salt in a mixing bowl. Add milk and melted butter and stir until just combined (don't overmix).
  8. Drop spoonfuls of dumpling batter (about 2 tablespoons each) into the simmering broth.
  9. Cover the Instant Pot with a glass lid (or loosely set the Instant Pot lid on top, without sealing) and simmer for 10-12 minutes, or until the dumplings are cooked through and no longer doughy.
  10. Stir the shredded chicken back into the pot.
  11. Ladle into bowls and serve hot. Enjoy your instant pot chicken and dumplings!