Instant Pot® Chicken and Dumplings Recipe

Name: Instant Pot® Chicken and Dumplings Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

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.