Creamy Chicken with Cornmeal Dumplings

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Contributed by PressureCookerRecipes Y-Group

  • Makes 4 main-dish servings



  1. Cut chicken into ¾-inch pieces.
  2. In a 4- or 6-quart pressure cooker combine chicken, desired vegetables, corn, garlic, ½ teaspoon salt, basil, mustard, ⅛ teaspoon black pepper, and vegetable broth or water.
  3. Lock lid in place.
  4. Place pressure regulator on vent pipe (if you have a first-generation cooker).
  5. Over high heat, bring cooker up to pressure.
  6. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.
  7. While mixture cooks, in a small bowl stir together the ⅓ cup flour, cornmeal, baking powder, the ⅛ teaspoon salt, and dash black pepper.
  8. Combine the ¼ cup milk and cooking oil; add to flour mixture, stirring just until combined.
  9. Quick-release the pressure.
  10. Carefully remove lid.
  11. In a small mixing bowl stir together the ¼ cup flour and the ¾ cup milk; add to the pressure cooker.
  12. Cook and stir over medium heat until thickened and bubbly.
  13. Drop dumpling batter from a tablespoon to make 4 mounds atop bubbling chicken mixture.
  14. Cover loosely (do not lock lid) and simmer for 10 to 12 minutes or until a wooden toothpick inserted near center of dumpling comes out clean.