Instant Pot Recipes Chicken Thighs Boneless

This instant pot chicken thigh recipe will make four servings of two thighs each.

Instant Pot® Chicken And Dumplings

Instant Pot Chicken Thighs Fresh Or Frozen Momsdish

Recipe Summary Instant Pot® Chicken And Dumplings

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 | Instant Pot Recipes Chicken Thighs Boneless

  • 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

    • Directions

  • 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.
  • 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.

    • Info | Instant Pot Recipes Chicken Thighs Boneless

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

    TAG : Instant Pot® Chicken And Dumplings

    Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Dumpling Recipes,

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