Chicken and Dumplings

Ingredients

• 2 lbs skinless chicken breasts, on bone
• 1 onion, diced
• 4 carrots, peeled and diced
• 3 stalks celery, sliced (add tops for extra flavor)
• 3/4 cup water (or Chicken Stock)
• 1/2 teaspoon dried thyme (or 3 sprigs fresh)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs
• 2/3 cup nonfat milk
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups all-purpose flour
• 1 tablespoon chives, snipped into bits (optional)

Directions

1. 1

   Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.

2. 2

   Cover, lock, and cook on LOW PRESSURE for 15 minutes.

3. 3

   (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).

4. 4

   After 15 minutes, lower pressure with quick release method.

5. 5

   Remove chicken and cover to keep warm.

6. 6

   Combine DUMPLING INGREDIENTS as follows:.

7. 7

   Combine eggs, milk, salt and baking powder in large bowl.

8. 8

   Whisk until frothy.

9. 9

   Whisk in 1 cup of flour.

10. 10

    Stir in remaining flour (do not whisk, stir with spoon).

11. 11

    Bring liquid in pressure cooker to a boil.

12. 12

    Drop tablespoon sized dumplings (could be a little larger if you like) into boiling broth.

13. 13

    Cover, lock, and bring to HIGH PRESSURE over high heat.

14. 14

    Lower heat to stabilize, and cook for 5-7 minutes.

15. 15

    Shred Chicken off bone as dumplings cook.

16. 16

    After 5-7 minutes, lower pressure with quick release method.

17. 17

    Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.