Rich, creamy, and deeply satisfying chicken and dumplings are made even easier in the Instant Pot.
The secret to a tender dumpling is using cake flour.
The answer is a resounding yes!
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To address that issue, I didnt add flour directly to the broth in this recipe.
The dumplings release starch as they cook, which creates a thickened, creamy broth in the end.
The next-day leftovers will thicken up even more.
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The Best Flour for Dumplings
Ive tried making these dumplings with both all-purpose andcake flour.
I dont mind a little extra chew, though, especially because theyre so convenient to make this way!
Make It a Meal!
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I like to transfer mine intofreezer and microwave-safe containers.
They will keep in the freezer for up to three months.
A piping hot meal is ready after only a few minutes in the microwave.
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All-purpose flour can be substituted for cake flour,but your dumplings will be heavier and chewier.
Gently mix with a wooden spoon, until the mixture just comes together.
It should form a lumpy, thick batter.
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Do not over-mix, or your dumplings will turn out too dense.
Heat the oil in the pressure cooker on its saute setting for 1 minute.
(The batter will have thickened while it sat, becoming more of a scoop-able dough.)
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Secure the lid in its sealed position.
Cancel the saute program, then go for the pressure cookers manual program for 8 minutes at high pressure.
(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
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Taste for seasoning, adding more salt and/or pepper if needed.
Ladle into bowls and serve right away.
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