Instant Pot Chicken and Dumplings

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.

	this recipe	typical
liquid	18%	151%
vegetables and beans	16%	36%
aromatics	2%	17%
fat	2%	6%
salt	0%	1%

Where it stands out

• #2 of 33 for saltiness

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

120 g	1 cup all purpose flour ((or sub whole wheat))
4 g	1 teaspoon baking powder
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon Italian seasoning
122 g	1/2 cup milk
27 g	2 tablespoons canola oil
27 g	2 tablespoons canola oil
122 g	2 large carrots (peeled and chopped)
75 g	1/2 medium onion (finely chopped)
40 g	1 rib celery (chopped)
340 g	2 medium potatoes (cut into 1/2" pieces (or 10 baby potatoes, quartered))
3600 g	2 boneless skinless chicken breasts (cut into 1/2" pieces)
6 g	2 teaspoons minced garlic
6 g	1 teaspoon salt
1 g	1/2 teaspoon dried parsley
0 g	1/4 teaspoon dried thyme
1 g	1/4 teaspoon black pepper
480 g	2 cups low sodium chicken broth
72 g	1/2 cup frozen peas
60 g	1/4 cup cream
10 g	1 tablespoon corn starch ((optional))

Method: 13 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“The recipe was wonderful. We have used it four times and it is great. The last time we doubled the recipe and doubled the Instant Pot cook time to 6 minutes. The dumplings were great and not soggy. We passed the meal on to a friend and his wife after his s” — a cook, 5.0★

“I made this for dinner tonight and it is very good. For those who are GF, do not add dumplings until you finish the 3 minute pressure cook. Quick release and turn on sautee to low. Drop in your dumplings and slow boil until they are done. If you add GF during ” — a cook, 5.0★