Instructions

1. Season and brown the chicken pieces in 2 batches: Heat the oil in an Instant Pot set to Sauté mode adjusted to high until the oil is shimmering (use medium-high heat in a stovetop PC). While the oil is heating, sprinkle the chicken pieces with 1 teaspoon salt. Once the oil is shimmering, brown the chicken in two batches: Put the thighs and drumsticks in the pot, skin side down, and cook until the skin is golden brown, about 5 minutes. Move the browned pieces to a bowl, then brown the breasts and wings, skin side down, about 5 more minutes. Move remaining pieces of chicken to the bowl.
2. Sauté the aromatics: If there is more than 1 tablespoon of chicken fat left in the pot, spoon off the excess, leaving 1 tablespoon of fat. Add the onion, celery, carrot, and garlic to the pot, and then sprinkle with 1 teaspoon of thyme and ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any browned bits of chicken. Pour in the white wine, bring to a simmer, and simmer for one minute to boil off some of the alcohol. Scrape the pot one last time, making sure there are no browned bits sticking to the bottom of the pot.
3. Chicken in the pot: Add the chicken pieces and any juices in the bowl back into the pot, pour in the chicken broth, and sprinkle with 1 teaspoon of salt.
4. Pressure cook the chicken for 30 minutes with a Quick Release: Lock the lid on the pressure cooker and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. (Use “Manual Mode” or “Pressure Cook” mode in an Instant Pot.) When the cooking time finishes, quick release the pressure in the pot.
5. Mix the dumpling dough: While the chicken is pressure cooking, whisk the flour, baking powder, 1 teaspoon salt, and 1 teaspoon thyme in a small bowl. Make a hole in the center of the dry ingredients, pour in the half and half and the egg, and stir together until you get a thick batter.
6. Simmer the dumplings and shred the chicken: When the Instant Pot is done releasing pressure, unlock the lid, tilting it away from you to avoid the hot steam. Move the chicken pieces to a platter with tongs or a slotted spoon, and set aside to cool. Set the Instant Pot to sauté mode set to medium (medium heat for a stovetop pc). Stir the ½ teaspoon of fresh ground black pepper into the pot. Scoop tablespoons of dumpling dough into the simmering broth in a tight, single layer – I use a small cookie scoop for this. Simmer until the dumplings are cooked through, about 10 minutes. While the dumplings are simmering, shred the chicken, discarding the skin, bones, and gristle. When the dumplings are cooked through, stir the shredded into the pot. Serve and enjoy!