Step-by-Step Guide to Make Speedy BLaM-O! Pressure Cooked Chicken & Dumplings
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Easiest Way to Make Speedy BLaM-O! Pressure Cooked Chicken & Dumplings. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from BLaM-O! Pressure Cooked Chicken & Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare BLaM-O! Pressure Cooked Chicken & Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make BLaM-O! Pressure Cooked Chicken & Dumplings is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook BLaM-O! Pressure Cooked Chicken & Dumplings estimated approx 1 hour 20 mins.
To get started with this recipe, we have to prepare a few components. You can cook BLaM-O! Pressure Cooked Chicken & Dumplings using 22 ingredients and 7 steps. Here is how you can achieve that.
I wanted a more robust flavor then your traditional bland and boring classic Chicken & Dumplings. So I invented this new recipe. I hope you enjoy.
Ingredients and spices that need to be Get to make BLaM-O! Pressure Cooked Chicken & Dumplings:
- Chicken Soup
- 2 1/2 lb chicken breast (4 to 5 large skinless/fat free chicken breast) cut into 1 inch chunks
- 1 medium White Onion, diced into small pieces
- 3 each Celery Stalks, both ends trimmed, diced into small pieces
- 1 large Half Anaheim pepper, (slowly roasted, skin peeled, seeds removed), diced into small pieces
- 1/8 tsp of fresh garlic, minced (1 to 2 Cloves)
- 32 oz box of Swanson 100% natural 99% fat free Chicken Broth
- 10 1/2 oz can of Campbell's Cream of Chicken with Herbs
- 10 1/2 oz can of Campbell's Cream of Chicken & Mushroom
- 1 tbsp of Extra Virgin Olive Oil
- 1 dash of Rubbed Sage, crushed
- 1 dash of Basil Leaves, crushed
- 1 dash of Thyme Leaves, crushed
- 1 dash of Rosemary Leaves, crushed
- 1 dash of Ground Ginger
- Fresh Ground Peppercorn Medley
- Fresh Ground Garlic Sea Salt
- Dumplings
- 2 cup Bisquick mix, regular
- 2/3 cup Whole Milk
- pinch of Ground Parsley
- pinch of Ground Garlic
Instructions to make to make BLaM-O! Pressure Cooked Chicken & Dumplings
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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