Servings: 4

2½-3 lb bone-in chicken thighs 2½ to 3 lb bone-in chicken thighs
salt and pepper salt and pepper
4 T butter 4 T butter
1 large or 1 1/2 medium diced onions 1 large or 1 ½ medium diced onions
1/2 cup flour ½ cup flour
2 cups hot water 2 cups hot water
2 cups chicken stock 2 cups chicken stock
2 carrots, peeled and chopped 2 carrots, peeled and chopped
2 handfuls green beans, cut into 3/4" pieces 2 handfuls green beans, cut into ¾" pieces
1 t dried thyme 1 t dried thyme
1 t salt 1 t salt
1/2 t pepper ½ t pepper
1 batch dumpling dough 1 batch dumpling dough

Preheat pot on saute function until the display reads "HOT". Melt butter in pot. Remove any skin and sprinkle chicken with salt and pepper. Saute for 5 minutes without moving, then turn and saute the other side for 5 minutes.
Remove the meat from the pot, and add the onions. Cook until slightly softened, then sprinkle with the flour and saute for 1 minute, then whisk in the water and stock.
Add meat back to the pot with the thyme, salt and pepper.
Bring to a simmer, cover and select poultry setting reducing the cook time by 5 minutes.
When time is up, QR the pressure. Remove the chicken. Using a fork and knife, cut up the chicken into bite size pieces. Discard bones and return meat to pot. Add in vegetables. Bring to boil using saute feature.
Drop dumplings on bubbling stew. Cover and cook 5 minutes LP. QR and serve.