Chicken & Dumplings
Ingredients, Soup:
4 chicken breasts
2 cans of chicken broth
2 tbs butter
1 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp ground black pepper
3 cups milk & 1/2 cup flour to thicken
1 can green beans, drained
1 can diced peas and corn, drained
Ingredients, Dumplings:
Directions:
2 cans of chicken broth
2 tbs butter
1 tsp poultry seasoning
1 tsp onion powder
1 tsp garlic salt
1 tsp dried basil
1 tsp dried parsley
1/2 tsp ground black pepper
3 cups milk & 1/2 cup flour to thicken
1 can green beans, drained
1 can diced peas and corn, drained
Ingredients, Dumplings:
2 cups flour
1/2 tsp salt
1 tbs baking powder
1 tbs melted butter
1 cup milk
1/2 tsp salt
1 tbs baking powder
1 tbs melted butter
1 cup milk
Directions:
1. Combine broth, butter, poultry seasoning, onion powder, garlic salt, parsley, basil, pepper, and chicken in the pressure cooker.
2. Cook on high pressure for 12 minutes (15 minutes for frozen chicken breasts). Allow pressure to release naturally for 5 minutes before quick releasing the remaining pressure.
3. Use tongs to remove chicken from the pressure cooker. Cube or shred chicken and return to pot.
4. To thicken the soup, heat 3 cups of milk in the microwave for 2 minutes. Whisk in 1 tablespoon of flour at a time with no lumps until all 1/2 cup of flour has been combined.
5. Turn the pressure cooker to brown/saute and whisk in the flour and stir until thickened.
6. To make the dumplings, whisk 2 cups of flour, 1 tbs baking powder, and 1/2 tsp salt. Add 1 cup of milk and melted butter. Combine well.
7. While the pressure cooker is still on brown/saute, drop 1 tablespoonful of dumpling mixture into the soup.
8. Once all of the dumpling mixture is in the pressure cooker, stir occasionally to make sure nothing sticks to the sides or bottom.
9. Add vegetables into the chicken and dumplings. Continue stirring occasionally for about 10 minutes and then ladle into bowls and enjoy!
2. Cook on high pressure for 12 minutes (15 minutes for frozen chicken breasts). Allow pressure to release naturally for 5 minutes before quick releasing the remaining pressure.
3. Use tongs to remove chicken from the pressure cooker. Cube or shred chicken and return to pot.
4. To thicken the soup, heat 3 cups of milk in the microwave for 2 minutes. Whisk in 1 tablespoon of flour at a time with no lumps until all 1/2 cup of flour has been combined.
5. Turn the pressure cooker to brown/saute and whisk in the flour and stir until thickened.
6. To make the dumplings, whisk 2 cups of flour, 1 tbs baking powder, and 1/2 tsp salt. Add 1 cup of milk and melted butter. Combine well.
7. While the pressure cooker is still on brown/saute, drop 1 tablespoonful of dumpling mixture into the soup.
8. Once all of the dumpling mixture is in the pressure cooker, stir occasionally to make sure nothing sticks to the sides or bottom.
9. Add vegetables into the chicken and dumplings. Continue stirring occasionally for about 10 minutes and then ladle into bowls and enjoy!
*I used the CooksEssentials 8qt Oval Pressure Cooker for this recipe.
*for this recipe, I used the CooksEssentials 8qt Oval Pressure Cooker