Instant Pot Chicken Stew and Dumplings

 I wanted some total comfort food on a cold night, and wanted it fast.  Instant Pot to the rescue!

Dumplings are a quick bread, and over-working the dough after adding liquid to the dry ingredients will result in a rubbery texture.  Be careful to mix only as needed.  I find that using clean fingers mixes the best with minimal work.

Instant Pot Chicken Stew and Dumplings

1 lb. (approx) chicken boneless, skinless chicken breast, cubed

3 carrots, peeled and sliced

3 stalks of celery, sliced

1 medium onion, cut up

2 cloves or 1 tsp. minced garlic

1 tsp. dried parsley

4 1/2 to 5 cups chicken broth (or water mixed with chicken soup base, 1 tsp. base per c. water)

Put all of the ingredients in the Instant Pot and stir to mix.

Dumplings:

2 c. flour

2 tsp. baking powder

1 tsp. dried parsley

3/4 tsp. salt

2 Tbsp. cold butter

3/4 c. milk

Mix 1st four ingredients together. Cut in cold butter with a pastry cutter or fork until particles of butter are small, like peas. Add milk and "work" until barely mixed.  Drop by spoonfuls into the soup mixture in the Instant Pot.

Put the lid on the Pot and seal.  Make sure vent is set to seal, not exhaust.  Cook on high for 5 minutes, then let it do a natural release - 20 minutes for an 8 qt. pot and 25 minutes for a 6 qt pot.  Release the rest of the pressure through the exhaust valve before removing the lid.  VOILA!

BE SURE TO FOLLOW ALL SAFETY GUIDELINES WHEN USING YOUR PRESSURE COOKER.