Hy-Vee Recipes and Ideas

Directions

1. Step1

   Pat chicken dry; season with salt and 1/2 teaspoon pepper. Heat 2 tablespoons butter on saute setting of an 8-quart electric pressure cooker. Brown chicken in batches in pressure cooker, about 5 minutes per side, then transfer to a plate. 

2. Step2

   Heat remaining 2 tablespoons butter in pressure cooker; cook in carrots, celery, onions, and garlic. Cook for 2 minutes or until softened. Add browned chicken and 4 cups broth. Cover and cook on HIGH pressure for 12 minutes. Once chicken has finished cooking, release the valve and allow steam to escape. Carefully remove lid. Transfer chicken to a cutting board; cool slightly.

3. Step3

   Shred chicken; add to pressure cooker. Turn on saute setting. Whisk together remaining 1 cup chicken broth, flour, and poultry seasoning. Add to pressure cooker. Stir in peas.

4. Step4

   For dumplings, combine baking mix, parsley and/or sage, and remaining 1/4 teaspoon pepper. Stir in milk just until combined. When mixture in pot reaches a simmer, drop 12 small dumplings by spoonfuls into pressure cooker. Cover with a glass lid with a venting hole and cook on saute setting for 5 to 7 minutes or until dumplings are tender. Garnish each serving with additional parsley, if desired.