Tuesday, January 14, 2014

Chicken & Dumplings - Instant Pot

I found this rather sketchy recipe on line - but I will make it again and continue tweaking. My tweaks are  in (). My family ate all of this and enjoyed it. Vegans picked out the chicken. In the future I may do it with all veggies. 

  • 4 Boneless-Skinless Chicken Breasts(whole)
  • 1 Can Condensed Cream of Celery Soup
  • 1 Can Condensed Cream of Chicken Soup
  • 1 Onion Chopped
  • Celery Chopped
  • Carrots & Parsnips (Large Chunks)
  • 4 T Butter
  • Chicken Broth
  • Marjoram & Thyme
  • Ground Pepper
  • Frozen Peas
  • 2 Cans Refrigerated Buttermilk Biscuits (or a package of Mary B’s Dumplings)
Place Butter, Chicken Breast, Condensed Soups, Onion, Celery, Carrots, Parsnips, herbs & seasoning into Instant Pot and then Cover with Chicken Broth (a minimum of 14 oz up to 30 oz).
Cook on Poultry Setting (for default time). Turn off, let pressure reduce & open carefully. Use 2 Forks to shred Chicken meat. I have also used a combination of Chicken Breast & Thigh Meat in this recipe.

Add Biscuits that have been quartered or cut into sixes (or add dumplings that have been cut into preferred sizes). I actually used a half a package of Mary B’s dumplings & 1 Can of Biscuits. If you like light fluffy dumplings use the biscuits if you like doughy dumplings use Mary B’s. Add frozen peas. Replace lid & set on Meat/Stew (for default time). Turn off & let pressure reduce. Scoop out & enjoy!
I doubled this recipe in place of the can of soups. Used Almond Milk in place of milk and I something for the butter but I don't remember if it was earth balance or coconut butter this morning.

Veggie amounts - play with it - I used an onion, 1 C celery, 1 C carrots and 1 zucchini I had on hand.

Spices - I just dumped until it looked right. ::snort::

Frozen Peas - used 16 oz bag of mixed veggies

Dumplings - I had one can of biscuits left from something and I really wouldn't have fit two in the pot. In the future I will simply use my dumpling recipe (which it appears I've not posted yet).

POT - I did the quick release after doing the poultry setting. I did just as mentioned for the meat/stew setting and it pressure cooked for 35 min. There was sticking on the bottom of the pan. In the future I will try 20 - 25 min.  Again, I did the quick release rather than the natural release.

Choosing Joy!
©2013 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Anonymous said...

looks and sounds so good. l/p - mom t.

Anonymous said...

No offense, but if someone is a vegan, they wouldn't eat this by "picking out the chicken" as you suggest. A vegan wouldn't eat it as it has chicken soup as it's base. Vegans wouldn't eat anything that shared a pot with any other kind of animal product. :)

DeEtta @ Courageous Joy said...

I don't think I said it was a vegan recipe - but you are right Anonymous....though we will all have our own levels of comfort. I simply shared what the vegans in our home did that night. We continue to grow in the lifestyle- this was shared 2 years ago. Most often I don't use any soup in the recipes. I make a white sauce which I sub - but I got tired of writing that out. LOL White sauce is made with fresh ground flour and almond or cashew milk and earth balance or coconut oil. Thanks for your comment.