How to Make Tasty BLaM-O! Pressure Cooked Chicken & Dumplings

BLaM-O! Pressure Cooked Chicken & Dumplings. When you have a pressure cooker, chicken is easy to cook from frozen! Learn how to pressure cook frozen chicken breasts for tender chicken Chicken cooked from frozen is excellent in recipes that call for cooked chicken, to add protein to your salads, or just. This is a meal that is very diabetic friendly.

BLaM-O! Pressure Cooked Chicken & Dumplings Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker's wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. You can have BLaM-O! Pressure Cooked Chicken & Dumplings using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of BLaM-O! Pressure Cooked Chicken & Dumplings

  1. It’s of Chicken Soup.
  2. It’s 2 1/2 lb of chicken breast (4 to 5 large skinless/fat free chicken breast) cut into 1 inch chunks.
  3. It’s 1 medium of White Onion, diced into small pieces.
  4. You need 3 each of Celery Stalks, both ends trimmed, diced into small pieces.
  5. It’s 1 large of Half Anaheim pepper, (slowly roasted, skin peeled, seeds removed), diced into small pieces.
  6. Prepare 1/8 tsp of of fresh garlic, minced (1 to 2 Cloves).
  7. Prepare 32 oz of box of Swanson 100% natural 99% fat free Chicken Broth.
  8. Prepare 10 1/2 oz of can of Campbell's Cream of Chicken with Herbs.
  9. It’s 10 1/2 oz of can of Campbell's Cream of Chicken & Mushroom.
  10. It’s 1 tbsp of of Extra Virgin Olive Oil.
  11. Prepare 1 dash of of Rubbed Sage, crushed.
  12. Prepare 1 dash of of Basil Leaves, crushed.
  13. You need 1 dash of of Thyme Leaves, crushed.
  14. Prepare 1 dash of of Rosemary Leaves, crushed.
  15. It’s 1 dash of of Ground Ginger.
  16. You need of Fresh Ground Peppercorn Medley.
  17. Prepare of Fresh Ground Garlic Sea Salt.
  18. It’s of Dumplings.
  19. Prepare 2 cup of Bisquick mix, regular.
  20. You need 2/3 cup of Whole Milk.
  21. You need pinch of of Ground Parsley.
  22. You need pinch of of Ground Garlic.

When you hear "pressure cooker chicken" you may think of your mother's (or grandmother's) cooking… and possibly even stories of exploding pots yielding ceiling stains (or worse, burns). But cooking with today's pressure cookers is much different. Pressure Cooker Chicken Breast Experiment Results. If the pressure cooker has completely cooled down, you can heat it up before placing the chicken breast back in.

BLaM-O! Pressure Cooked Chicken & Dumplings instructions

  1. Prep Time: 1 to 2 hours depending on your experience/ingredients. Cook Time: 27 minutes including the dumplings. There are two main sequences to this meal. One for the Chicken Soup and one for the Dumplings. * NOTE: If you do not have access to a Pressure Cooker, you may substitute for a 6 quart Crock Pot – and increase the cooking time to approximately 6 hours on high. If using frozen chicken breast increase cooking time to approximately 8 hours for crock pot and 25 minutes for high pressure cooker..
  2. Add all the "Chicken Soup" ingredients to a 6 quart Pressure Cooker and give it a few good stirs. * NOTE: do Not add any water, the 32 ounces of broth will be substituting the water..
  3. I used an Electric Pressure Cooker. Set the Heat to High Pressure and Timing to 17 Minutes. You will need to lock the lid and set it up for High Pressure following your Pressure Cooker's Safety Guidelines. It should take about 2 minutes to pressurize leaving you a full 15 minutes to cook under High Pressure..
  4. When finished cooking, slowly release the pressure using the Quick Release function following your pressure cooker's safety measures. This sequence is now finished. * NOTE: now is a perfect time for a taste test to modify your seasonings if needed. Also check the tenderness of the chicken if you were using frozen chicken. An additional 3 to 5 minutes of high pressure cooking may be necessary..
  5. Switch the pressure cooker to "Steam" Mode or "High" Heat. Leave the lid on but allow the pressure to escape through the "Steam Vents", as we do Not want to allow the pressure to build up. * NOTE: Cooking dough under high pressure will cause the biscuits to "Foam" and clog the vents, an obvious safety concern..
  6. Now for the second and final part, the Dumplings. First Mix all the Dry Ingredients in a medium glass bowl. After the dry ingredients are mixed in, add the Whole Milk while folding/stirring with a large metal spoon until thoroughly mixed. * NOTE: you may substitute by simply using your favorite brand of canned biscuits..
  7. By now the fragrant chicken soup should be boiling or very close to a low boil. If not double check your settings as it needs to be boiling hot to cook the dough properly, otherwise it will come out uncooked in the center. Carefully "Drop" large sized balls of the dough into the Pressure Cooker and cover with the lid. Again allowing the steam to safely escape. Cook for 10 minutes on High Heat with the lid on. After 10 minutes your meal is ready to serve. Enjoy..

The pressure cooker has a way of intensifying flavors. The first time I made chicken stock in the pressure cooker, I followed my tried-and-true stovetop recipe. The resulting stock tasted so strongly of onion that it was almost unusable. With a pressure cooker, you can make stock in about a quarter of the time it takes in a regular pot, but this recipe works for both. Five pounds of pressure cooker chicken breast was really pushing it, as it fills up the Instant Pot and it takes a long time to reach pressure.

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