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Instant Pot Chicken and Dumplings

Instant Pot Chicken and Dumplings

Cost $15, save $10

Source: Recommended by CookPal

  • 40 Min
  • 5 Servings
  • $15

INGREDIENTS

  • Base 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
    • 🧂 1 teaspoon salt (optional)
    • ½ teaspoon thyme (optional)
    • ½ teaspoon dried marjoram
    • 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

  • Dumpling Ingredients

    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 🧂 ½ teaspoon salt (optional)
    • 🧈 2 tablespoons cold unsalted butter
    • 1 tablespoon chopped fresh flat-leaf parsley
    • ½ cup buttermilk

STEPS

1

Pour olive oil into a multi-functional pressure cooker and select the Sauté function. Cook and stir onion, carrot, celery, and bay leaf until vegetables are soft and onion has turned translucent, about 5 minutes.

2

Add chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid. Select high pressure; set to cook for 9 minutes. Allow 10 to 15 minutes for pressure to build.

3

Release pressure carefully using the quick-release method, about 5 minutes. Remove chicken to a bowl to cool slightly; discard bay leaf.

4

Mash butter with flour in a small bowl to make a smooth paste, and set aside.

5

Combine flour, baking powder, and salt in a bowl to make dumplings. Cut in cold butter until mixture resembles cornmeal. Stir in parsley.

6

Shred cooled chicken and return to the pot. Taste broth and season with salt and pepper if needed. Add peas and green beans. Stir in flour-butter paste until incorporated. Select Sauté and bring broth to a boil.

7

Pour buttermilk into dumpling mixture and stir. Drop dough by heaping spoonfuls over the stew. Close the lid, leaving the steam vent open. Select Slow Cooker on Low and simmer, covered, for 10–12 minutes.

NUTRIENTS

Per 1 serving

🔥

467

Calories

  • 41
    Protein
  • 29
    Carbs
  • 20
    Fats

💡 For a more flavorful broth, consider adding a small amount of garlic or other herbs.Use gloves when shredding the chicken to avoid burns and save time.Dumplings can be made fluffier by handling the dough gently and not overmixing.