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Chicken and Dumplings in the Instant Pot

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
5 servings
Dinner Southern U.S.
Chicken and Dumplings in the Instant Pot
Ingredients
  • 1/2 tablespoon olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 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
  • 1/2 teaspoon thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • salt and ground black pepper to taste
  • 1/2 cup frozen petite peas
  • 1/2 cup frozen cut green beans
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons cold unsalted butter
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 cup buttermilk
Instructions
1
Begin by heating a generous amount of olive oil in your pressure cooker, utilizing its sautéing capabilities. This initial step sets the stage for a harmonious blend of flavors and textures.
2
Next, add sliced onions, carrots, celery, and fragrant bay leaves to the pressure cooker. Stir these ingredients gently as they cook for approximately 5 minutes, allowing them to soften and the onions to become translucent.
3
Following this initial cooking phase, pour in a sufficient amount of chicken broth and add the chicken pieces – thighs and breasts – along with salt, thyme, marjoram, and black pepper. Close the lid securely and select the high-pressure setting according to your pressure cooker's instructions. Set a timer for 9 minutes and allow the pressure to build up, taking around 10-15 minutes.
4
Once the pressure has built up, carefully release it using the quick-release method as per your manufacturer's guidelines. This process should take around 5 minutes.
5
While the chicken is cooling, prepare a simple butter paste by mashing it with flour in a small bowl until you achieve a smooth consistency. Set this aside for later use.
6
In another bowl, combine flour, baking powder, and salt to create a basic mixture. Utilize two knives or a pastry blender to cut in the cold butter until you achieve a texture similar to cornmeal. Stir in some chopped parsley and set this mixture aside.
7
Shred the cooled chicken and return it to the pressure cooker. Taste the broth and adjust the seasoning with salt and pepper if necessary. Add frozen peas and green beans to the pot, stirring until they're fully incorporated.
8
Next, incorporate your flour-butter paste into the stew by stirring it in until well combined. Select the sauté function and bring the broth to a boil.
9
Now, pour buttermilk into your dumpling mixture and stir until you achieve a smooth consistency. Drop spoonfuls of the dough onto the top of the stew, creating your dumplings.
10
Close the lid and leave the steam vent open. Select the slow cooker function and simmer on low, covered, until a skewer inserted into the center of one of your dumplings comes out clean, taking around 10-12 minutes.