1.5 pounds chicken thighs, boneless, cut small
5 cups chicken stock
3 Tbl butter
1 large russet potato, diced similar size as peas
1 carrot, diced
2 celery stalks, diced
1 onion, diced
3 cloves garlic, minced
1 cup frozen green peas
2 bay leaves
1 tsp dried thyme
salt and pepper for seasoning
½ cup flour + 1 cup spring water
2 cups all purpose flour
1 Tbl baking powder
1 tsp salt
1 cup milk
2 Tbl butter, melted
2 tsp parsley, dried
1. Heat up pan and add 1 Tbl butter and then add the diced thighs and cook until cooked through, about 5 minutes, stirring frequently to avoid the meat from sticking. Set aside.
2. Head up Instant Pot using Saute function, add 2 Tbl of butter. Add chopped onions, season with salt and pepper. Saute until semi translucent. Add the garlic, saute for another 30 seconds. Add carrots and celery, saute for 2 minutes. Add bay leaves and thyme. Allow to cook for a minute until fragrant.
3. Pour in 1 cup chicken stock, de-glaze the pot by scraping the brown bits from the bottom of the pot with a wooden spoon.
4. To make the dumpling dough, whisk the flour, baking powder, parsley together. In a separate container, warm milk with salt and butter. Pour the milk mixture into the flour mixture, mixing well but do not over mix.
5. Add the potatoes, remainder of the chicken stock, peas, chicken thighs and meat juice.
6. Drop dumpling batter on top with a teaspoon (they will double in size once cooked).
7. Put the lid on and pressure cook at High Pressure for 3 minutes and natural release for 15 minutes. Then gradual release until the floating valve drops.
8. Take out the dumplings and discard the bay leaves.
9. In a bowl mix the flour and water to form a sludge. Whisk this into the soup to thicken it, stirring well.
10. Add the dumplings back in.
I did not use fresh carrots but found a frozen carrot and peas mix which I used instead so I just added double the amount for peas. I also did not add heavy cream as the flour mixture provides a creamy taste. IF I was to do this recipe again, I’d skip the flour slurry at the end because I prefer a more liquid soup than a thicker soup.