CHICKEN AND DUMPLINGS
SERVINGS: 4
2 pounds boneless, skinless chicken breasts
2 cups chicken stock
1 spring thyme
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
4 large carrots, peeled and sliced into 1-inch pieces
1 large onion, diced
3 celery stalks, sliced
1 can (10 ¾ oz.) cream of chicken soup
1 can biscuit dough, cut into squares
2 tablespoons fresh parsley, chopped
Place chicken, stock, thyme, salt and pepper into pressure cooker; secure lid.
Select MEAT/POULTRY; press START.
When cooking is complete, remove thyme.
Add carrots, onions and celery to pressure cooker; secure lid.
Select FISH/VEGETABLES; press START.
When cooking is complete, remove lid and set pressure cooker to
BROWN/SAUTÉ. Stir in cream of chicken soup.
When liquid starts to simmer, add biscuit squares and cover with lid; steam for 5
minutes.
When cooking is complete, sprinkle with parsley and serve.
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