Creamy Chicken with Cornmeal Dumplings

Description

Contributed by PressureCookerRecipes Y-Group

• Makes 4 main-dish servings

Ingredients

• 12 ounces skinless, boneless chicken breast halves
• 2 cups desired fresh vegetables, such as chopped carrots, chopped turnip, chopped rutabaga, chopped onion, and/or green beans cut into 1-inch pieces
• 1 x 9-ounce package frozen whole kernel corn
• 1 clove garlic, minced
• ½ teaspoon salt
• ½ teaspoon dried basil, crushed
• ¼ teaspoon dry mustard
• ⅛ teaspoon black pepper
• 1 cup vegetable broth or water
• ⅓ cup all-purpose flour
• ⅓ cup yellow cornmeal
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• dash black pepper
• ¼ cup milk
• 2 tablespoons cooking oil
• ¼ cup all-purpose flour
• ¾ cup milk

Procedures

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.