Date: January 11th, 2017
Recipe: Page 98-99 of the Instant Pot Electric Pressure Cooker Cookbook
Time to table: One million years – so much for INSTANT!!! Real time: more than 95 minutes. The estimate was 55 minutes. I hate recipe time estimates.
Servings: Maybe 5-6 adults
Modifications: I used boneless, skinless chicken breasts. Thighs would definitely have been more flavorful, but this was what we had and was still plenty tasty. I also only used one onion, 2 seems like it would have been completely excessive. Oh and I only used 3 chicken breasts, but they were pretty big. I also didn’t put all the dumpling dough in there, just because it seemed like the pot was getting too full.
Kids: Annie and Charlie loved it. Luke gave it 2 VERY enthusiastic thumbs DOWN but also seemed to have no problem eating it. He just repeatedly told me he likes his bread OUTSIDE the soup.
Notes: This particular meal was absolutely no faster or better in the Instant Pot. I should have just made it on the stovetop, but wanted to try this recipe. I have so far not been that impressed with the speed of the Instant Pot – some meals/things are definitely slightly faster, but it takes awhile to get up to pressure, and pre-heat, which is never figured into the recipe time, so it still ends up taking easily an hour to prepare most things, if not more. This still definitely was a great recipe, and was very very good, but the Instant Pot didn’t do much to save any time.
I’d probably add a few herbs and some garlic if I made this again, it was a tiny bit bland.
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