Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoon baking powder
• 1 3/4 cups plus 2 tablespoons all-purpose flour 
• Kosher salt and freshly ground black pepper
• 1 cup whole milk, at room temperature
• 1 small onion, chopped

Instant Pot Chicken and Dumplings

• 2 medium celery stalks, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 2 cups chicken stock
• 1/2 cup dry white wine
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup frozen peas
• ¼ cup chopped fresh flat-leaf parsley

Intructions

1. Melt 2 tablespoons butter in a small skillet on the stovetop or in the microwave.
2. Mix together the baking powder, 1 3/4 cups flour and a pinch of salt in a medium bowl. Stir in the milk and melted butter until well combined. Set the dough aside. 
3. Set a 6-quart Instant Pot® to saute (see Cook's Note). Add the remaining 2 tablespoons butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the onion, celery, carrots and a pinch of salt and cook, stirring occasionally, until translucent and softened, 3 to 4 minutes. Add the garlic and cook until softened, 2 to 3 minutes. Stir in the thyme and remaining 2 tablespoons flour until well combined, about 1 minute. Pour in the chicken stock and wine and stir. Add the chicken, peas, 1 1/2 teaspoons salt and a few grinds of black pepper and turn the pot off. 
4. .......

Source Blog HEEREEE

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