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	114%	151%
vegetables and beans	49%	36%
aromatics	17%	17%
fat	6%	6%
salt	1%	1%
thickener	1%	0%

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

Ingredients

Weights computed by us.

180 g	1 1/2 cups all-purpose flour
8 g	2 teaspoons baking powder
3 g	1/2 teaspoon salt
28 g	2 tablespoons cold unsalted butter (cut into 6 cubes)
183 g	3/4 cup milk (whole milk is best)
14 g	1 tablespoon olive oil
907 g	2 pounds bone-in chicken thighs* ((4-6 thighs))
14 g	1 tablespoon unsalted butter
150 g	1 small yellow onion (chopped)
120 g	3 ribs celery (chopped)
183 g	3 medium carrots (chopped)
6 g	2 cloves garlic (minced)
840 g	3 1/2 cups low sodium chicken broth
2 g	1 teaspoon dried thyme
2 g	2 bay leaves
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon black pepper
145 g	1 cup frozen peas
8 g	1 tablespoon cornstarch
15 g	1 tablespoon water

Method: 11 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was easy and excellent! I did make a few additions though. I always have frozen peas in my freezer so was anxious when I couldn’t find any. I took all my frozen veggies out looking for them. What to do? I came across a half bag of frozen mushrooms and tho” — a cook, 5★

“I make this every other week! It's so good and I hand puree the "soup" after cooking and my kids don't care that it's carrots and celery! Some things I've changed, bc kids, is I don't add thyme, I use chicken breast, add an extra 1/2 cup flour and stock bc we ” — a cook, 5★