THE NICEST RICE

InstantPot Wild Rice Chicken & Dumplings

Easy Cooking, Great Results

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INGREDIENTS

  • 1/2-3/4 Cup Della Basmati & Wild Rice
  • 2 tbsp. olive oil 
  • 2 tbsp. butter
  • 2 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 onion, diced
  • salt & pepper to taste 
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground thyme
  • 1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces
  • 3 1/2 c. low-sodium chicken broth
  • Garnish: Parsley

Step 1

  • Prep the parsley & vegetables. Cut the buiscuit dough into tiny pieces & set aside.

Step 2

  • Begin by setting the Instant Pot to the high sauté mode. Add olive oil and butter, ensuring the butter melts while constantly stirring to prevent burning. Incorporate the carrots, celery, onion, salt and pepper, to taste. Cook and stir until these vegetables soften, which usually takes around 3 to 4 minutes. Ensure the flour, & thyme are evenly coated on the vegetables.

Step 3

  • Next, add the chicken along with the a bit of salt & pepper to taste. Stir until the chicken is coated with the seasoned mixture. Pour the chicken broth into the Instant Pot, then cancel the sauté mode to turn off the pot.
  • Carefully spoon approximately 12 mounds of dumpling batter, each about 2 tablespoons in size, into the pot, spacing them evenly. Lock the lid, ensuring the steam valve is in the sealing position. Set the Instant Pot to pressure-cook on high for 3 minutes.

Step 4

  • Once the cooking time is complete, cautiously turn the steam valve to the venting position to release the steam. Unlock and remove the lid, taking care to avoid any remaining steam. Finally, serve the chicken and dumplings in bowls. Garnish with parsley. Enjoy!