- 6
- 15 mins
- 75 mins
Ingredients
- 8 (2.5 lbs) bone-in chicken thighs
- 5 cups unsalted chicken stock
- 1 tablespoon unsalted butter or olive oil
- 1 large russet potato , bite-size chunks
- 3 medium carrots , chopped
- 2 celery ribs , chopped
- 1 large onion , chopped
- 3 cloves garlic , minced
- 2 bay leaf
- A pinch dried thyme
- ½ cup all-purpose flour
- ½ - 1 cup frozen green peas
- Kosher salt & Ground black pepper
- Fish sauce or Salt for seasoning
- Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup milk
- 2 tablespoons unsalted butter , melted
- 1 tablespoon olive oil
- Fresh parsley or chives (optional) , finely chopped
Preparation
Step 1
1.) Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken thighs from sticking to the pot.
- Make Dumplings Dough: While Instant Pot is preheating, mix 2 cups all-purpose flour and 1 tbsp
baking powder. In a separate container, mix 3/4 cup warm milk, 1 tsp salt, 1 tbsp
olive oil, and 2 tbsp unsalted butter. Pour milk mixture into the flour mixture. Mix well to form a
batter. Do not overmix.
- Pat-dry chicken thighs and season skin side with kosher salt & black pepper. Add 1 tbsp unsalted butter to Instant Pot, ensure the whole bottom is coated with butter.
- Add 4 chicken thighs (skin side) in Instant Pot and brown for 3.5 minutes. Season the other side with kosher salt & black pepper. Then, flip and brown for 2 minutes. Set aside and repeat for remaining chicken thighs.
2.) Saute Onions, Garlic, & Veggies: Add chopped onions, season with a pinch of Kosher salt & black
pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
3.) Deglaze: Pour in 1 cup unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
4.) Pressure Cook Chicken and Dumplings: Add potato chunks, 4 cups unsalted chicken stock,
browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they'll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.
- Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops. (See photo below for reference)
5.) Shred Chicken Thighs: Set aside dumplings. In a large bowl, shred chicken and discard the skin & bones.
6.) Thicken Chicken and Dumplings: Bring the soup to a simmer. Add in 1/2 - 1 cup frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together 1/2 cup all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken the chicken and dumplings soup to the desired thickness by mixing in the flour mixture one third at a time.
7. Season & Serve: Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well and serve with finely chopped parsley and heavy cream if desired.