Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rutabaga | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 ounces skinless, boneless chicken breast halves
- 2 cups desired fresh vegetables, such as chopped carrots, chopped turnip, chopped rutabaga, chopped onion, and/or green beans cut into 1-inch pieces
- 1 x 9-ounce package frozen whole kernel corn
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon dried basil, crushed
- ¼ teaspoon dry mustard
- ⅛ teaspoon black pepper
- 1 cup vegetable broth or water
- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- dash black pepper
- ¼ cup milk
- 2 tablespoons cooking oil
- ¼ cup all-purpose flour
- ¾ cup milk
Directions
Cut chicken into ¾-inch pieces.
In a 4- or 6-quart pressure cooker combine chicken, desired vegetables, corn, garlic, ½ teaspoon salt, basil, mustard, ⅛ teaspoon black pepper, and vegetable broth or water.
Lock lid in place.
Place pressure regulator on vent pipe (if you have a first-generation cooker).
Over high heat, bring cooker up to pressure.
Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.
While mixture cooks, in a small bowl stir together the ⅓ cup flour, cornmeal, baking powder, the ⅛ teaspoon salt, and dash black pepper.
Combine the ¼ cup milk and cooking oil; add to flour mixture, stirring just until combined.
Quick-release the pressure.
Carefully remove lid.
In a small mixing bowl stir together the ¼ cup flour and the ¾ cup milk; add to the pressure cooker.
Cook and stir over medium heat until thickened and bubbly.
Drop dumpling batter from a tablespoon to make 4 mounds atop bubbling chicken mixture.
Cover loosely (do not lock lid) and simmer for 10 to 12 minutes or until a wooden toothpick inserted near center of dumpling comes out clean.
Category:Pressure cooker Recipes
Category:Dumpling Recipes
Category:Chicken breast Recipes
Category:Carrot Recipes
Category:Turnip Recipes
Category:Rutabaga Recipes
Category:Onion Recipes
Category:Green bean Recipes
Category:Corn Recipes
Category:Dry mustard Recipes
Category:Vegetable broth Recipes
Category:Wheat flour Recipes
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