Pressure Cooker Recipe: Chicken And Dumplings

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I cooked my first real meal yesterday but I needed a little help. Everyone chipped in because I was actually getting a bit wiped out while running around in the kitchen. Bill and Natalie were champs!! :) Liam… played on his iPad. He had THINGS to do. hahahha

Anyway – here is the recipe. ONE MISTAKE I HAVE TO NOTE: I used bone-in chicken. HORRIBLE mistake. It all separated and I had to pull the bones out before I served to the family. Learn from my mistake.

All in – the entire meal took about 25 minutes to make. Not sure what it would take you if you didn’t use a pressure cooker. And it was DELICIOUS. I mean – out of control delicious!

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Pressure Cooker Recipe: Chicken And Dumplings

Ingredients:

  • 2 pounds of boneless, skinless, chicken thighs   (I made the mistake of leaving it on the bone – NOT a smart move)
  • 4 tablespoons of butter
  • 1 large yellow onion diced
  • 5 ribs of celery chopped
  • 1.5 cups  of baby carrots chopped (more if you like them)
  • 1.5 cups of  frozen corn kernels, thawed
  • 5 cups of chicken stock
  • 1 3/4 Bisquick baking mix
  • 1/4 cups of heavy cream
  • 2/3 cups of milk
  • Salt and Pepper
  • 2 teaspoons of oregano
  • 1/4 cup of Parmesean cheese
  • 2 teaspoons of poultry seasoning

Directions

  1. Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
  2. Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
  3. MAKE YOUR Dumplings Mix: Whisk together Bisquick, milk, and parmesean cheese. Add a pinch of salt and pepper. (We also added a little oregano in there – optional).
  4. Perform a quick release. Let all the steam out. Take off top.
  5. Set the pressure cooker back to high. Add in your corn and let simmer. Leave the lid off.
  6. Grab a spoon and drop in your dumplings into the bubbling pressure cooker until entire batter is in pot. Let dumplings simmer for 8-10 minutes. Remember to keep the lid off.
  7. Turn off the heat. When you are ready to serve, stir in your cream. Add some more salt and pepper (to taste) and ENJOY!

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I couldn’t get a good shot of the meal. Have to be honest – it’s not the prettiest dish. BUT IT TASTES SO GOOOOOOOOODDDDDDDD. So, forgive the photography and enjoy the flavor.

For more INSIDE THE KITCHEN posts, click here.

 

3 comments

  1. Anne

    This is the best chicken and dumplings receipe I ever tried! Adding Parmesan cheese to the dumplings is a nice touch!

  2. Thanks so much! I’ve made chicken soup before, but wanted to make some dumplings instead of noodles, so this recipe will help me out a lot! I don’t add the cream to mine, but everything else seems to be about the same. I probably would’ve tried making the dumplings with the lid still on, so thanks again so much for the tips!! Darin

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