For extra richness, consider browning the chicken thighs in the Instant Pot before adding the broth. Fresh herbs can be substituted for dried, using about 1 tablespoon of fresh herbs for every teaspoon of dried. Adjust the amount of buttermilk in the dumplings as needed to achieve a soft, slightly sticky dough. If you don't have buttermilk, you can use regular milk with 1/2 tablespoon of lemon juice or vinegar added. Leftovers can be stored in the refrigerator for up to 3 days. The dumplings may soften upon reheating.
Instant Pot Chicken and Dumplings
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING5 People
-
VIEWS251
Savor the comforting flavors of a classic chicken stew, elevated with tender dumplings, all achieved in a fraction of the time thanks to the magic of the Instant Pot. This recipe balances convenience with rich, homemade taste.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate29 g
-
Cholesterol135 mg
-
Fiber2 g
-
Protein41 g
-
Saturated Fat9 g
-
Sodium1055 mg
-
Sugar4 g
-
Fat20 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Sauté Aromatics: In the Instant Pot, using the Sauté function, heat olive oil. Add onion, carrot, celery, and bay leaf. Cook until softened and fragrant, about 5 minutes.
02 Step
Recipe View Pressure Cook Chicken: Pour in chicken broth, then add chicken thighs, chicken breasts, salt, thyme, marjoram, and black pepper. Seal the Instant Pot and cook on high pressure for 9 minutes (allow 10-15 minutes to come to pressure).
03 Step
Recipe View Release and Cool Chicken: Carefully quick-release the pressure (about 5 minutes). Remove chicken to a bowl to cool slightly; discard the bay leaf.
04 Step
Recipe View Prepare Butter Paste: While chicken cools, mash softened butter with flour to create a smooth paste. Set aside.
05 Step
Recipe View Make Dumplings: In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in parsley.
06 Step
Recipe View Shred Chicken and Thicken Stew: Shred the cooled chicken and return it to the Instant Pot. Season broth to taste. Add peas and green beans. Stir in the butter-flour paste until dissolved. Switch to Sauté and bring to a simmer.
07 Step
Recipe View Add Dumplings: Gently stir buttermilk into the dumpling mixture until just combined. Drop spoonfuls of the dough onto the simmering stew.
08 Step
Recipe View Slow Cook Dumplings: Close the lid (vent open) and select the Slow Cooker function on Low. Simmer until a skewer inserted into a dumpling comes out clean, approximately 10-12 minutes.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Antonio Pfannerstill
Jan 1, 2025Fantastic recipe! I substituted gluten-free flour for the dumplings and it worked great.
Shanon Simonis
Nov 2, 2024My family loved this! I added some potatoes and it was a huge hit.
Reid Zieme
Sep 8, 2024The Instant Pot makes this so much faster than the stovetop version. Thank you!
Hyman Runolfsson
May 5, 2024I made this for a potluck and everyone raved about it. The flavor is incredible.
Pearl Blick
Feb 14, 2024This recipe was so easy to follow and the dumplings were perfect!
Macey Doyle
Jan 7, 2024The dumplings were a little doughy for my taste, but overall, a great recipe.
Vicky Schmitt
Dec 8, 2023I had to add a little more broth, but otherwise, it was perfect. Definitely making this again!