My instant pot chicken stew and dumplings recipe is a perfect mix of delicious chicken stew and perfect, comforting dumplings.
Instant pot chicken stew and dumplings
My instant pot chicken stew and dumplings recipe is a perfect mix of delicious chicken stew and perfect, comforting dumplings.
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Servings: 6
Calories: 777kcal
Ingredients
Stew
- 908 g Chicken thighs (skin and boneless) breast would also be OK.
- 1 Large Onion (roughly chopped)
- 5 Cloves Garlic (roughly chopped)
- 3 Medium Carrots (thinly sliced)
- 3 Medium Celery sticks (roughly chopped)
- 200 g Mushrooms (roughly chopped)
- Season to taste
- 2 tsp Mixed herbs
- 1 tbsp Apple cider vinegar
- 1 tbsp Worcester sauce
- 100 ml White wine (optional) If not using add 100ml extra stock.
- 200 ml Chicken stock
- 2 Whole Bay leaves
- 454 g Baby potatoes (halved)
- 400 g Tinned tomatoes
Dumplings
- 250 g Self-raising flour
- 125 g Butter (must be cold) I used salted.
Instructions
- Add all the stew ingredients to the instant pot. Stir well together.
- Prepare the dumplings by adding the flour to a bowl and grating in the cold butter. Mix together gently with your fingertips until it forms a dough (use a splash of cold water if necessary). Divide into approximately 12 dumplings.
- Put the dumplings on top of the stew and put the lid on the instant pot.
- Set on high pressure for 10 minutes and leave under pressure for a further 10 minutes.
- Perform a quick release and then remove the lid.
- Either serve straight away or if you prefer your dumplings browned, use the air fryer lid on the broil setting for 5 minutes (alternatively grill - broil - in the oven)
Video
Nutrition
Calories: 777kcal | Carbohydrates: 59g | Protein: 35g | Fat: 44g | Saturated Fat: 18g | Cholesterol: 194mg | Sodium: 475mg | Potassium: 1237mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5988IU | Vitamin C: 27mg | Calcium: 89mg | Iron: 4mg
Delicious. Really tasty and as easy as it gets to make. Thanks for the recipe. Only minor tweaks were i had quite a bit of gravy when cooked, so I whipped out the dumplings, added a cornflour slurry and cooked on sauté for a few mins. Thickened up nicely. Then dumplings back in and air fryer lid for 5ish mins. Really good. Perfect winter food and excited we have seconds for tomorrow!
I'm glad you liked the recipe Carol. Lots of instant pot recipes seem to end up with a very runny sauce and it's a great tip to use the cornflour.