Instant Pot Chicken and Dumplings

wellplated.com

Jamie

subheading: FOR THE CHICKEN STEW:

1 ½ pounds boneless, skinless chicken thighs

¾ teaspoon kosher salt divided

½ teaspoon ground black pepper divided

1 tablespoon extra-virgin olive oil

3 medium carrots scrubbed and cut into ¾-inch pieces (about 3 cups)

2 stalks celery chopped (about 1 cup)

1 small or ½ large yellow onion chopped (about ¾ cup)

¾ teaspoon poultry seasoning

2 (14.5-ounce) cans low sodium chicken broth

4 springs fresh thyme

1 medium Yukon gold or russet potato peeled and diced

1 cup frozen peas no need to thaw

1 tablespoon cornstarch mixed with 1 tablespoon water to create a slurry

Chopped fresh parsley optional for serving

subheading: FOR THE DUMPLINGS*:

2 tablespoons unsalted butter

1 cup unbleached all-purpose flour

1 cup white whole wheat flour whole wheat pastry flour, or additional all-purpose flour

½ teaspoon baking soda

1 teaspoon sugar

1 teaspoon kosher salt

½ cup plain nonfat Greek yogurt

⅓ cup milk

1 large egg

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