Here's another rec.food shared recipe.

Betsy


Author: Bill Wight
Date: 1997/04/13
Forums: rec.food.cooking

The secret to great chicken stews and soups is to brown the chicken before it goes into the pot.

My wife makes a killer chicken and dumplings like this:

She cuts up a fryer and browns it in a frying pan. She then puts the chicken in her pressure cooker with 2-3 cups of water and a few diced carrots and several cut up celery ribs. She deglazes the frying pan with some of the water and puts that also into the pressure cooker. She then adds about a tablespoon of chicken bouillon, puts on the cover and cooks it for 20 minutes at 15 psi. After cooling and removing the lid, the chicken is now falling off the bones, which she removes and then seasons the liquid with salt and pepper.

She then makes the dumplings--just 1 1/2 - 2 cups of Bisquick and enough water to make a sticky dough. Make into 2” balls. She puts some parsley flakes on the outside of each dumpling and plops 8 dumplings into the pressure cooker with the chicken and liquid. She puts on the lid and cooks for another 10-15 minutes.

In our house, we have fights over the dumplings, they’re so good.