Instant Pot Chicken and Dumplings: A Comforting Meal
Ingredients for the Recipe
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½ tablespoon olive oil
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1 cup diced onion
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½ cup diced carrot
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½ cup diced celery
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1 bay leaf
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4 cups low-sodium chicken broth
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1 pound boneless, skinless chicken thighs
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1 pound bone-in chicken breasts, skin removed
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1 teaspoon salt (Optional)
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½ teaspoon thyme (Optional)
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½ teaspoon dried marjoram
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¼ teaspoon freshly ground black pepper
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2 tablespoons unsalted butter, softened
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2 tablespoons all-purpose flour
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salt and ground black pepper to taste (Optional)
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½ cup frozen petite peas
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½ cup frozen cut green beans
Dumpling Ingredients:
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1 cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt (Optional)
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2 tablespoons cold unsalted butter
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1 tablespoon chopped fresh flat-leaf parsley
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½ cup buttermilk
Instructions
Heat olive oil in a multi-functional pressure cooker (such as an Instant Pot) and activate the Sauté function. Cook and stir the onion, carrot, celery, and bay leaf until the vegetables are tender and the onion becomes translucent, about 5 minutes.
Add chicken broth, chicken thighs, chicken breasts, salt, thyme, marjoram, and black pepper. Secure the lid and lock it. Set the pressure cooker to high pressure, following the manufacturer's instructions; set the timer for 9 minutes. It will take about 10 to 15 minutes for the pressure to build.
Carefully release the pressure using the quick-release method as per the manufacturer's instructions, which takes about 5 minutes. Using tongs, transfer the chicken pieces to a large bowl to cool slightly and discard the bay leaf.
While the chicken is cooling, mash the butter and flour together in a small bowl to form a smooth paste; set it aside.
For the dumplings: In a medium bowl, mix flour, baking powder, and salt. Cut the cold butter into the mixture using two knives or a pastry blender until the texture resembles cornmeal. Stir in parsley and set the mixture aside.
Shred the cooled chicken and return it to the pot. Taste the broth and adjust seasoning with salt and pepper if necessary. Add the peas and green beans, then stir in the flour-butter paste until fully combined. Select the Sauté function and bring the broth to a boil.
Pour the buttermilk into the dumpling mixture and stir until well combined. Drop spoonfuls of the dough over the stew.
Close the lid, leaving the steam vent open. Activate the Slow Cooker function and simmer on Low, covered, until a skewer inserted into the center of a dumpling comes out clean, about 10 to 12 minutes.
Doughgirl8
Chef’s Tip
This recipe is essentially chicken pot pie, but made in a pressure cooker instead of the oven.
You can use a mini food processor to blend the cold butter into the flour mixture in Step 5. Just be sure to transfer the flour-butter mixture back to a medium bowl before adding the buttermilk in Step 7.
A small cookie scoop works perfectly for dropping the dumpling dough over the stew.
If you prefer this as a pot pie filling, reduce the chicken broth to only 2 cups instead of 4 cups.
Nutritional Information (per serving)
| 467 | Calories |
| 20g | Fat |
| 29g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 467 | |
| % Daily Value * | |
| Total Fat 20g | 25% |
| Saturated Fat 9g | 44% |
| Cholesterol 135mg | 45% |
| Sodium 1055mg | 46% |
| Total Carbohydrate 29g | 11% |
| Dietary Fiber 2g | 8% |
| Total Sugars 4g | |
| Protein 41g | 82% |
| Vitamin C 6mg | 7% |
| Calcium 131mg | 10% |
| Iron 4mg | 19% |
| Potassium 466mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5