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.

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
5 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dumplings:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes:

If you want to use this as a pot pie filling, decrease the chicken broth to 2 cups.

If you have a mini food processor, it's perfect for step 5. Transfer the flour-butter mixture to a bowl before proceeding.

Nutrition Facts

467 calories; protein 41.2g 83% DV; carbohydrates 29.2g 9% DV; fat 19.6g 30% DV; cholesterol 135mg 45% DV; sodium 1055.2mg 42% DV. Full Nutrition
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Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/17/2020
I made this again for dinner last night—perfect comfort food for wintry weather. The vegetables don't need to be finely diced; I just do a rough chop, since the pressure cooker ensures they'll be tender. I also added chunks of potatoes because I had a couple to use up. The flour-butter paste at the end is to thicken the broth and to add richness. Oh, and if you don't have buttermilk, regular milk is fine for the dumplings. I made this last batch using my stovetop pressure cooker, which is big enough for a 1.5x amount of dumplings. For the bigger batch, I just added more flour and buttermilk but kept the salt, baking powder, and butter amounts the same. Read More
(9)

Most helpful critical review

Rating: 3 stars
11/06/2019
the soup came out amazing. the issue I have is the fact that there are ingredients in the recipe that aren't on the list and there is no measurement for it such as buttermilk and parsley. there were 4 items not listed in the ingredients. I had to guess on the buttermilk and I made my own since I wasn't aware I needed any. i used about 1/4 cup of milk with a small splash of vinegar to sour the milk. Read More
(10)
56 Ratings
  • 5 star values: 50
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/06/2019
the soup came out amazing. the issue I have is the fact that there are ingredients in the recipe that aren't on the list and there is no measurement for it such as buttermilk and parsley. there were 4 items not listed in the ingredients. I had to guess on the buttermilk and I made my own since I wasn't aware I needed any. i used about 1/4 cup of milk with a small splash of vinegar to sour the milk. Read More
(10)
Rating: 5 stars
01/17/2020
I made this again for dinner last night—perfect comfort food for wintry weather. The vegetables don't need to be finely diced; I just do a rough chop, since the pressure cooker ensures they'll be tender. I also added chunks of potatoes because I had a couple to use up. The flour-butter paste at the end is to thicken the broth and to add richness. Oh, and if you don't have buttermilk, regular milk is fine for the dumplings. I made this last batch using my stovetop pressure cooker, which is big enough for a 1.5x amount of dumplings. For the bigger batch, I just added more flour and buttermilk but kept the salt, baking powder, and butter amounts the same. Read More
(9)
Rating: 5 stars
01/29/2020
This recipe showed up on my feed and of course I had to make it. My husband and I adjusted a few of the ingredients. We use the instant pot all the time and I’m always impressed by how easy and tasteful things are in it. We didn’t have buttermilk so I used regular milk. Substituted edemame for the green beans and peas, used a can of cream of chicken soup and a cup less chicken broth. Love it, we’ll make this again. Read More
(4)
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Rating: 5 stars
01/20/2020
Outstanding family loved it made it twice now!!!I have made this so many times now my family loves it I added a couple things to it this last time of my own and BAM!! They love it even more thank you for a amazing RECIPE Read More
(2)
Rating: 5 stars
06/12/2020
Love this recipe. I don't have marjoram so I just don't put that in. And instead of buttermilk, I used 1/2 cup milk and soured it it with a 1/2 tbsp of vinegar. Delicious! Read More
(2)
Rating: 5 stars
04/16/2020
Excellent comfort dish! I used left over chicken breast that had been grilled earlier and only added for the last warm up. I did cook the chicken thighs (with bones that I later removed) from scratch. To ensure dumplings cooked I put under low pressure for 10 minutes at the end. Used dried parsley in the dumplings because that's all I had. Great recipe that I know I'll make again in lieu of chicken pot pie. Read More
(2)
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Rating: 5 stars
07/21/2020
Been looking for a good chicken and dumpling recipe for years. This definitely fit the bill! Read More
(2)
Rating: 5 stars
04/16/2020
I tried this recipe because I wanted to use my Instant Pot. Well, everyone loved it! This recipe is a keeper. Read More
(1)
Rating: 5 stars
07/13/2020
Turned out perfect! Read More
(1)
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