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Instant Pot® Chicken and Dumplings Recipe

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Instant Pot® Chicken and Dumplings Recipe




    Ingredients :

  • ½ tablespoon olive oil
  • 1 cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 1 bay leaf
  • 4 cups low-sodium chicken broth
  • 1 pound boneless, skinless chicken thighs
  • 1 pound bone-in chicken breasts, skin removed
  • ½ teaspoon thyme (Optional)
  • ½ teaspoon dried marjoram
  • 1 teaspoon salt (Optional)
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste (Optional)
  • ½ cup frozen petite peas
  • ½ cup frozen cut green beans
  • Methods :

  • Step 1

    Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.

  • Step 2

    Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.

  • Step 4

    Mash butter with the flour to make a smooth paste; set aside.

  • Step 5

    Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.

  • Step 6

    Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.

  • Step 7

    Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.

  • Step 8

    Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.

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