Instant Pot® Chicken and Dumplings

I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It’s basically chicken pot pie made in a pressure cooker rather than an oven.

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.

Per Serving: 467 calories; protein 41.2g; carbohydrates 29.2g; fat 19.6g; cholesterol 135mg; sodium 1055.2mg.

The word “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.