Instant Pot Chicken and Dumplings

Ingredients

• 0.5 tablespoon olive oil
• 1 cup diced onion
• 0.5 cup diced carrot
• 0.5 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
• 1 teaspoon salt
• 0.5 teaspoon thyme
• 0.5 teaspoon dried marjoram
• 0.25 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• salt and ground black pepper to taste
• 0.5 cup frozen petite peas
• 0.5 cup frozen cut green beans
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 2 tablespoons cold unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley
• 0.5 cup buttermilk

Steps

1. Pour the olive oil into a multi-functional pressure cooker, such as an Instant Pot, and choose the Sauté function. Cook the onion, carrot, celery, and bay leaf, stirring, for about 5 minutes, until the vegetables soften and the onion is translucent.
2. Add the chicken broth, thighs, breasts, salt, thyme, marjoram, and black pepper. Close and lock the lid, select high pressure following the manufacturer's instructions, and set the timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
3. Carefully follow the manufacturer's instructions for a quick pressure release of about 5 minutes. Using tongs carefully, move the chicken pieces to a large bowl to cool slightly and discard the bay leaf.
4. As the chicken cools, mash the butter and flour together in a small bowl until they form a smooth paste. Set it aside.
5. For the dumplings, mix the flour, baking powder, and salt in a medium bowl. Cut in the cold butter with 2 knives or a pastry blender until the mixture has a cornmeal-like texture. Stir in the parsley and set aside.
6. Shred the cooled chicken and put it back in the pot. Taste the broth and add salt and pepper if needed. Add the peas and green beans, then stir in the flour-butter paste until incorporated. Choose the Sauté function and bring the broth to a boil.
7. Stir the buttermilk into the dumpling mixture until combined. Drop heaping spoonfuls of dough onto the top of the stew.
8. Close the lid with the steam vent left open. Choose the Slow Cooker function and simmer on Low, covered, for 10 to 12 minutes, until a skewer inserted into a dumpling's center comes out clean.