Instant Pot Herbed Chicken Stew
- 1/4 cup refined flour
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 8 bone-in thighs, rooster
- 2 tbsp unsalted butter
- 2 stalks celery finely chopped
- 1 large onion chopped
- 1 tbsp dried thyme
- 12 oz baby carrots peeled and cut into halves
- 2½ cups rooster broth
- 1/2 cup dry white wine
- 2 tsp dried parsley
- 1 bay leaf
- 1 cup readymade dumplings
Mix flour with salt and pepper in a ziplock bag.
Add rooster thighs to the flour mixture and shake well to coat.
Heat oil in a deep frying pan. Fry coated rooster until golden brown.
Transfer the rooster to a plate lined with paper towel and set it aside.
Add all the remaining ingredients along with fried chicken to the Instant Pot cooking pot.
Secure the lid and cook at “Manual” function for 10 minutes at high pressure.
Release the pressure naturally and remove the lid.
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