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I wanted a more robust flavor then your traditional bland and boring classic Chicken & Dumplings. So I invented this new recipe. The juice from chicken mixed with the tomato sauce and made it so good!!

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Alright, don’t linger, let’s course of action this blam-o! pressure cooked chicken & dumplings menu with 22 substances which are definitely easy to receive, and we have to process them at the very least through 7 ways. You should invest a while on this, so the resulting food could be perfect.

Ingredients - BLaM-O! Pressure Cooked Chicken & Dumplings:

1. Take Chicken Soup
2. Get 2 1/2 lb chicken breast (4 to 5 large skinless/fat free chicken breast) cut into 1 inch chunks
3. Take 1 medium White Onion, diced into small pieces
4. Take 3 each of Celery Stalks, both ends trimmed, diced into small pieces
5. You need 1 large for Half Anaheim pepper, (slowly roasted, skin peeled, seeds removed), diced into small pieces
6. Get 1/8 tsp for of fresh garlic, minced (1 to 2 Cloves)
7. Get 32 oz of box of Swanson 100% natural 99% fat free Chicken Broth
8. Make ready 10 1/2 oz - can of Campbell's Cream of Chicken with Herbs
9. Take 10 1/2 oz - can of Campbell's Cream of Chicken & Mushroom
10. Need 1 tbsp - of Extra Virgin Olive Oil
11. Require 1 dash - of Rubbed Sage, crushed
12. Prepare 1 dash of of Basil Leaves, crushed
13. You need 1 dash - of Thyme Leaves, crushed
14. Give 1 dash for of Rosemary Leaves, crushed
15. Provide 1 dash - of Ground Ginger
16. Make ready of Fresh Ground Peppercorn Medley
17. Need - Fresh Ground Garlic Sea Salt
18. Take for Dumplings
19. Prepare 2 cup of Bisquick mix, regular
20. Prepare 2/3 cup for Whole Milk
21. Require pinch of Ground Parsley
22. Require pinch of of Ground Garlic

Then add water and chicken to cook the chicken through. Authentically, you would use scotch bonnet peppers. Those were hard to find, and habaneros are the next best thing. Warning: do not mess with these peppers with your bare hands.

BLaM-O! Pressure Cooked Chicken & Dumplings process:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Take two chicken breasts and cut into small pieces - small enough that you can eat two pieces at a time, then cut up two potatoes into small pieces (smaller than chicken) and the same with one or two carrots. Cook chicken in a little oil and water. Add the potatoes and carrots once chicken is cooked. Today I had an interesting observation. It has rained heavily for the past three days.

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