Instant Pot Chicken and Dumplings
Ingredients
The chicken stew
-
1½
pounds
boneless, skinless chicken thighs
-
¾
teaspoon
kosher salt (divided)
-
½
teaspoon
ground black pepper (divided)
-
1
tablespoon
extra-virgin olive oil
-
3
medium
carrots (cut into ¾-inch pieces)
-
2
stalks
celery (chopped)
-
1
small or ½ large
yellow onion (chopped)
-
¾
teaspoon
poultry seasoning
-
2
cans (14.5-ounce)
low sodium chicken broth
-
4
springs
fresh thyme
-
1
medium
Yukon gold or russet potato (peeled and diced)
-
1
cup
frozen peas
-
1
tablespoon
cornstarch (mixed with 1 tablespoon water to create a slurry)
-
Chopped fresh parsley
optional
for serving
The dumplings
-
2
tablespoons
unsalted butter
-
1
cup
unbleached all-purpose flour
-
1
cup
white whole wheat flour
-
½
teaspoon
baking soda
-
1
teaspoon
sugar
-
1
teaspoon
kosher salt
-
½
cup
plain nonfat Greek yogurt
-
⅓
cup
milk
-
1
large
egg
Instructions
- Pat the chicken thighs dry, dice them, and season with salt and pepper.
- Melt butter and prepare the dumpling dough by mixing the dry ingredients and then combining with the wet ingredients.
- Sauté the carrots, celery, onion, poultry seasoning, and remaining salt in the Instant Pot.
- Add the chicken pieces and sauté until they start to take on color.
- Pour in the chicken broth, add thyme and potato, and turn off the Instant Pot.
- Drop spoonfuls of dumpling batter on top of the stew.
- Cook on HIGH pressure for 3 minutes, then let the pressure release naturally for 15 minutes.
- Remove the dumplings and mash the potatoes in the stew to thicken it.
- Stir in peas and the cornstarch slurry, then sauté to thicken further.
- Return the dumplings to the pot, sprinkle with parsley, and serve hot.
Nutrition Facts (estimated)
Servings
6 servings
Calories
448
Total fat
13g
Total carbohydrates
48g
Total protein
35g
Sodium
mg
Cholesterol
147mg
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