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.
Comfort food is served in almost an instant when you make chicken and dumpling stew in your Instant Pot.
Servings and Ingredients
|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|
|4||medium carrots, peeled and sliced|
|2 stalk(s)||celery, sliced|
|⅓ 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
- Medium bowl
- Glass lid with a venting hole
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.
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.
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 85mg
- Sodium: 1200mg
- Total Carbohydrates: 37g
- Protein: 21g