Instant Pot Chicken and Dumplings Stew

Recipe

Main Dish
Instant Pot Chicken and Dumplings Stew

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User Rating

4.13 out of 5 stars
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8 ratings

Recipe Data

6
Servings
1hr
Prep
1hr30min
Total

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    Description

    Comfort food is served in almost an instant when you make chicken and dumpling stew in your Instant Pot.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1(1-lbs.) pkg. boneless skinless chicken thighs
    ½ tsp.kosher salt
    ¾ tsp.Hy-Vee black pepper, divided
    4 tbsp.Hy-Vee salted butter, divided
    4medium carrots, peeled and sliced
    2 stalk(s)celery, sliced
    c.Hy-Vee Short Cuts chopped white onions
    4 clove(s)garlic, minced
    5 c.Hy-Vee 33%-less-sodium chicken broth, divided
    ¼ c.Hy-Vee all-purpose flour
    ½ tsp.poultry seasoning

    Things To Grab

    • Paper towels
    • 8-quart electric pressure cooker
    • Plate
    • Medium bowl
    • Glass lid with a venting hole

    Directions

    1. Pat chicken dry; season with salt and 1/2 teaspoon pepper. Heat 2 tablespoons butter on saute setting of an 8-quart electric pressure cooker. Brown chicken in batches in pressure cooker, about 5 minutes per side, then transfer to a plate. 

    2. Heat remaining 2 tablespoons butter in pressure cooker; cook in carrots, celery, onions, and garlic. Cook for 2 minutes or until softened. Add browned chicken and 4 cups broth. Cover and cook on HIGH pressure for 12 minutes. Once chicken has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Transfer chicken to a cutting board; cool slightly.

    3. Shred chicken; add to pressure cooker. Turn on saute setting. Whisk together remaining 1 cup chicken broth, flour, and poultry seasoning. Add to pressure cooker. Stir in peas.

    4. For dumplings, combine baking mix, parsley and/or sage, and remaining 1/4 teaspoon pepper. Stir in milk just until combined. When mixture in pot reaches a simmer, drop 12 small dumplings by spoonfuls into pressure cooker. Cover with a glass lid with a venting hole and cook on saute setting for 5 to 7 minutes or until dumplings are tender. Garnish each serving with additional parsley, if desired. 

    Nutrition facts

    Servings

    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 85mg
    • Sodium: 1200mg
    • Total Carbohydrates: 37g
    • Protein: 21g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 8%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Seasons February 2020