Chicken and dumplings recipe

Ingredients

• 4 tbsp butter
• Extra-virgin olive oil
• 2 chicken breasts, cut into bite-sized pieces
• 1 large onion, minced
• 2 garlic cloves, minced
• 2 cups sliced mushrooms
• 10-oz. pkg. frozen peas and carrots
• ¼ cup flour
• 2 cups milk
• 4 cups chicken stock
• 1 tbsp. dried sage
• Salt and pepper to taste

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar
• 1½ tsp salt
• ⅓ cup lard, shortening, or butter
• ½ cup milk (plus more if needed)
• 1 egg
• 1 tbsp freshly chopped chives
• ½ tsp black pepper

1. Heat Instant Pot on Sauté mode. Add butter and drizzle enough olive oil to lightly coat bottom of pot.
2. Add chopped chicken breasts, onion, garlic, and mushrooms to the Instant Pot. Sauté chicken mixture for 5 minutes. When you start to see color on the chicken pieces, add frozen peas and carrots.
3. Sprinkle flour over top of chicken mixture. Gently stir to incorporate flour into oil.
4. Add milk, chicken stock, sage, and salt and pepper (to taste), stirring everything together to combine. Stir and secure Instant Pot lid. Pressure cook on high for 15 minutes.
5. To make the dumplings, combine all-purpose flour, baking powder, sugar, and 1 teaspoon of the salt into a large mixing bowl and mix together. Next, cut cold lard, shortening, or butter into dry ingredients until it resembles cornmeal. (I like to do this in my food processor with the blade attachment and pulse it a few times until the fat has been cut into dry ingredients.)
6. Then mix in milk, egg, chives, remaining salt, and black pepper and set aside until needed.
7. When pressure cooker is finished, quick release pressure and remove lid.
8. Spoon dumpling mixture on top of soup one spoonful at a time.
9. Place lid back onto pressure cooker and secure in place. Change Instant Pot setting to Steam. Let steam for 10 minutes. Let pressure release naturally.