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Instant Pot Herbed Chicken Stew
Course
Main Course
Cuisine
Chinese
Keyword
butter, carrots, Herbed Chicken Stew, readymade dumplings, rooster thighs
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
509
kcal
Author
Corrie
Ingredients
¼
cup
refined flour
½
teaspoon
salt
¼
teaspoon
freshly ground pepper
8
bone-in thighs, rooster
2
tablespoon
unsalted butter
2
stalks
celery
finely chopped
1
large onion
chopped
1
tablespoon
dried thyme
12
oz
baby carrots
peeled and cut into halves
2½
cups
chicken broth
½
cup
dry white wine
2
teaspoon
dried parsley
1
bay leaf
1
cup
readymade dumplings
Instructions
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.
Serve warm.
Nutrition
Calories:
509
kcal