Rating: 4.79 stars
70 Ratings
  • 5 star values: 60
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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 test

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; carbohydrates 29.2g; fat 19.6g; cholesterol 135mg; sodium 1055.2mg. Full Nutrition
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Reviews (57)

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
(10)

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
(12)
70 Ratings
  • 5 star values: 60
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 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
(12)
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
(10)
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
(6)
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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
(3)
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)
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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: 3 stars
12/14/2020
We plan to make this again next weekend. I didn't have marjoram, so I subbed in savory. Soup is perfect for a cold winter's day, but there is a flaw in the recipe instructions. The last instruction to put your cooker on 'slow cook' will not work to cook the dumplings, the heat is way too low. Instead, leave your cooker on saute and just let the dumplings cook in the boiling/simmering liquid for about 15 mins. Read More
(2)
Rating: 5 stars
07/13/2020
Turned out perfect! Read More
(1)