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Posted: June 3, 2019
Recipe by: PHG Kitchen
Source: Fissler
Comforting, homemade creamy chicken and buttermilk dumplings with hardly an fuss. This is the recipe for your multi-pot pressure cooker on cold and dreary days.
Total Time
1 hour and 15 minutes

Ingredients:

Chicken

  • 1 onion, chopped
  • 2 leeks, sliced (white and light green parts only)
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 4 tsp. finely chopped fresh rosemary
  • 1 whole chicken (3 to 3 1/2 lb)
  • 1 tsp. each salt and pepper
  • 4 c. sodium-reduced chicken broth
  • 1 c. 35% heavy cream
  • 1/4 c. finely chopped fresh chives

Buttermilk Dumplings

  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. buttermilk

Directions:

  1. 1. Chicken: Place onion, leeks, celery, carrots and rosemary in removable cooking pot in the multi pot. Season chicken all over and inside the cavity with salt and pepper. Place on top of veggies. Pour broth over top.
  2. 2. Close the lid. Lock and seal it in place. Press the COOKING MODE button until the CHICKEN indicator light is illuminated. P13 (13 minutes) will show on the LED display. Increase time to 40 minutes. When cooking is complete, multi pot will beep.
  3. 3. Let the pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  4. 4. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Ensure chicken is minimum internal temperature of 180ºF. Carefully remove chicken; let cool slightly. Shred chicken with 2 forks and return to inner pot; set aside.
  5. 5. Buttermilk Dumplings: In large bowl, whisk together flour, baking powder, baking soda and salt. Stir in buttermilk just until moistened and batter comes together; evenly drop batter into 6 portions over chicken mixture.
  6. 6. Close the lid. Lock and seal it in place. Press the COOKING MODE button until the CHICKEN indicator light is illuminated. P13 (13 minutes) will show on the LED display. Increase time to 20 minutes. When cooking is complete, multi pot will beep. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  7. 7. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Remove Dumplings from inner pot. Stir in cream and chives. Serve chicken with Dumplings.

Author's Notes:

Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

Images:

Creamy Chicken and Buttermilk Dumplings
Creamy Chicken and Buttermilk Dumplings

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Creamy Chicken and Buttermilk Dumplings

Source: Fissler

  • Total Time
    1 hour and 15 minutes

Description

"Comforting, homemade creamy chicken and buttermilk dumplings with hardly an fuss. This is the recipe for your multi-pot pressure cooker on cold and dreary days."

Ingredients

Chicken

  • 1 onion, chopped
  • 2 leeks, sliced (white and light green parts only)
  • 2 stalks celery, chopped
  • 2 carrots, peeled and chopped
  • 4 tsp. finely chopped fresh rosemary
  • 1 whole chicken (3 to 3 1/2 lb)
  • 1 tsp. each salt and pepper
  • 4 c. sodium-reduced chicken broth
  • 1 c. 35% heavy cream
  • 1/4 c. finely chopped fresh chives

Buttermilk Dumplings

  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. buttermilk

Directions

  1. 1. Chicken: Place onion, leeks, celery, carrots and rosemary in removable cooking pot in the multi pot. Season chicken all over and inside the cavity with salt and pepper. Place on top of veggies. Pour broth over top.
  2. 2. Close the lid. Lock and seal it in place. Press the COOKING MODE button until the CHICKEN indicator light is illuminated. P13 (13 minutes) will show on the LED display. Increase time to 40 minutes. When cooking is complete, multi pot will beep.
  3. 3. Let the pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  4. 4. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Ensure chicken is minimum internal temperature of 180ºF. Carefully remove chicken; let cool slightly. Shred chicken with 2 forks and return to inner pot; set aside.
  5. 5. Buttermilk Dumplings: In large bowl, whisk together flour, baking powder, baking soda and salt. Stir in buttermilk just until moistened and batter comes together; evenly drop batter into 6 portions over chicken mixture.
  6. 6. Close the lid. Lock and seal it in place. Press the COOKING MODE button until the CHICKEN indicator light is illuminated. P13 (13 minutes) will show on the LED display. Increase time to 20 minutes. When cooking is complete, multi pot will beep. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open.
  7. 7. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. Remove Dumplings from inner pot. Stir in cream and chives. Serve chicken with Dumplings.

Author's Notes

Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.

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