Description
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.
Ingredients
- ½ tablespoon olive oil
- 1 cup diced onion
- ½ cup diced carrot
- ½ 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
- ½ teaspoon thyme (Optional)
- ½ teaspoon dried marjoram
- 1 teaspoon salt (Optional)
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- salt and ground black pepper to taste (Optional)
- ½ cup frozen petite peas
- ½ cup frozen cut green beans
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt (Optional)
- 2 tablespoons cold unsalted butter
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ cup buttermilk
Instructions
- 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.
- 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.
- 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.
- Mash butter with the flour to make a smooth paste; set aside.
- 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.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 5