PRESSURE COOKER CHICKEN AND DUMPLINGS
It doesn't get more comforting than a simmering pot of chicken and soft, fluffy dumplings. This one is relatively classic, though I've added some chives to the dumplings for color and freshness. But feel free to leave them out for something more traditionally beige. Or stir in a handful of thawed frozen peas at the end for sweetness and a touch of green. I prefer using all dark meat here-a combination of drumsticks and thighs gives great flavor and won't overcook as readily as white meat. But use whatever pieces you like, or a combination. If using all white meat, cook it for a minute or two less. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories dinner, lunch, cookbook exclusive, dumplings, poultry, soups and stews, main course, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large bowl, toss the chicken pieces with the salt and pepper. Let them sit for 20 minutes.
- Using the sauté function, melt 2 tablespoons of the butter in the pressure cooker. Add the chicken pieces, in batches, and brown them on all sides until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate.
- Add the remaining 2 tablespoons butter to the pressure cooker and stir in the carrots, celery, onion, turnip, and garlic cloves. Cook until softened, about 10 minutes. Then stir in the flour and cook until the mixture starts to turn golden, about another 3 minutes. Stir in the chicken stock, scraping up the browned bits from the bottom of the pot, and nestle the browned chicken into the vegetables. Cover and cook on high pressure for 13 minutes, and then release the pressure manually. Transfer the chicken pieces to a plate, reserving the broth in the pot. When the chicken is cool enough to handle, remove the bones and skin if you like, and tear the meat into chunks.
- Meanwhile, make the dumplings: In a medium bowl, whisk together the flour, cornmeal, chives if using, baking powder, salt, and pepper. Pour the melted butter and the milk into the flour mixture, and stir gently with a spoon or spatula until just combined. Drop spoonfuls of the batter into the broth in the pot, spacing them evenly across the surface. Cover and cook on high pressure for 10 minutes.
- Test the dumplings by cutting into one and making sure it's cooked all the way through. If not, turn the sauté function on and simmer the dumplings until they are done.
- Stir the chicken back into the pot to warm it up, and serve it topped with parsley leaves.
Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 78 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 1207 milligrams, Sugar 11 grams, TransFat 1 gram
ELECTRIC PRESSURE COOKER CHICKEN AND DUMPLINGS
This delicious and comforting Southern chicken and dumplings recipe will have you coming back for more. It's simple to make and can be thrown together in no time using your Instant Pot®. If you want to add additional veggies you could. Sometimes I add peas and carrots and even broccoli. Garnish with parsley, if you like.
Provided by Chef Tovia Gartenberg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Season chicken with paprika, garlic powder, salt, and black pepper. Combine chicken breast and 2 cups stock in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Turn on the pressure cooker and select Stew function. Set timer for 25 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a cutting board. Set pressure cooker to Saute function and allow broth to come to a boil. Shred chicken meat using 2 forks.
- Add frozen dumpling wrappers to the broth, stirring often to prevent sticking together. Add shredded chicken, cream of chicken soup, and remaining stock to the pressure cooker. Add salt and pepper to taste. Close and lock the lid and set pressure cooker to Stew function. Set timer for 10 minutes. Allow time for pressure to build, 5 to 10 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock lid; stir in peas and carrots and allow to sit until warmed through, 1 to 2 minutes.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 58 g, Cholesterol 29.1 mg, Fat 6.1 g, Fiber 3 g, Protein 17.2 g, SaturatedFat 1.6 g, Sodium 1726.6 mg, Sugar 0.9 g
INSTANT POT CHICKEN AND DUMPLINGS | PRESSURE COOKER
Pressure cooker recipe for Chicken and Dumplings. Very easy to modify to stove top cooking. This has become a family favorite, and is requested over Grandma's Pennsylvania Dutch recipe (shhhh). ** NEW NOTE**. This recipe was created with my small 2qt pressure cooker. You should adjust ingredient + liquid ratios depending on the size of your cooker. If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered. It just depends on your preferred method. (You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).
Provided by redsparklies
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt & pepper) into pressure cooker.
- Cover, lock, and cook on LOW PRESSURE for 15 minutes.
- (Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).
- After 15 minutes, lower pressure with quick release method.
- Remove chicken and cover to keep warm.
- Combine DUMPLING INGREDIENTS as follows:.
- Combine eggs, milk, salt and baking powder in large bowl.
- Whisk until frothy.
- Whisk in 1 cup of flour.
- Stir in remaining flour (do not whisk, stir with spoon).
- Bring liquid in pressure cooker to a boil.
- Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.
- Cover, lock, and bring to HIGH PRESSURE over high heat.
- Lower heat to stabilize, and cook for 5-7 minutes.
- Shred Chicken off bone as dumplings cook.
- After 5-7 minutes, lower pressure with quick release method.
- Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.
Nutrition Facts : Calories 386.9, Fat 6.1, SaturatedFat 1.5, Cholesterol 159.6, Sodium 1215.9, Carbohydrate 40.2, Fiber 3, Sugar 4.6, Protein 40.3
INSTANT POT CHICKEN AND DUMPLINGS
Make this Satisfying Instant Pot Chicken and Dumplings Recipe (Pressure Cooker Chicken and Dumplings). Classic hearty comfort food with tender chicken and fluffy homemade dumplings in aromatic chicken broth. An all-time family favorite!
Provided by Amy + Jacky
Categories Dinner Lunch Main Course
Time 1h15m
Number Of Ingredients 23
Steps:
- Brown Chicken Thighs: Heat up Instant Pot using Sauté More function. Wait until it says HOT. This prevents chicken thighs from sticking to the pot.Make Dumplings Dough: While Instant Pot is preheating, mix 2 cups (250g) all-purpose flour and 1 tbsp (12g) baking powder (NOT Baking Soda). In a separate container, mix 3/4 cup (188ml) warm milk, 1 tsp (5g) salt, 1 tbsp (15ml) olive oil, and 2 tbsp (28g) unsalted butter. Pour milk mixture into the flour mixture. Mix well to form a batter. Do not overmix.Pat-dry chicken thighs and season skin side with kosher salt & black pepper. Add 1 tbsp (15g) unsalted butter to Instant Pot, ensure the whole bottom is coated with butter. Add 4 chicken thighs (skin side) in Instant Pot and brown for 3.5 minutes. Season the other side with kosher salt & black pepper. Then, flip and brown for 2 minutes. Set aside and repeat for remaining chicken thighs.
- Saute Onions, Garlic, & Veggies: Add chopped onions, season with a pinch of Kosher salt & black pepper. Saute onions for roughly 2.5 minutes. Add minced garlic cloves and saute for 30 seconds until fragrant. Add chopped carrots & celery, then saute for 2 minutes. Add 2 bay leaves + a pinch of dried thyme, then let it cook for a minute until fragrant.
- Deglaze: Pour in 1 cup (250ml) unsalted chicken stock and deglaze by scrubbing all the brown bits off the bottom of the pot. Give it a quick mix.
- Pressure Cook Chicken and Dumplings: Add potato chunks, 4 cups (1000ml) unsalted chicken stock, browned chicken thighs + all meat juice.Drop dumplings on top with a teaspoon (they'll double in size after pressure cooking). With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 3 minutes + Natural Release for 15 minutes. Then, Gradual Release (turn Venting Knob just enough to release pressure slowly) until Floating Valve drops. (See photo below for reference)
- Shred Chicken Thighs: Set aside dumplings. In a large bowl, shred chicken and discard the skin & bones.
- Thicken Chicken and Dumplings: Bring the soup to a simmer. Add in 1/2 - 1 cup (60 - 120g) frozen green peas. Stir and break some of the potatoes to thicken soup. In a mixing bowl, whisk together 1/2 cup (62.5g) all-purpose flour and a few ladles of soup until the flour fully dissolves. Thicken the chicken and dumplings soup to the desired thickness by mixing in the flour mixture one third at a time.
- Season & Serve: Return shredded chicken and dumplings to pot. Taste and season with fish sauce or salt. Mix well and serve with finely chopped parsley and heavy cream if desired.
Nutrition Facts : Calories 578 kcal, Carbohydrate 51 g, Protein 29 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 131 mg, Sodium 496 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT® CHICKEN AND DUMPLINGS
This easy Instant Pot® version of classic chicken and dumplings makes the best use of the multicooker. Brown the chicken, pressure cook, then boil the dumplings all in one appliance!
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. Select CANCEL.
- Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. Set Instant Pot® to SAUTE, normal temperature. Stir in whipping cream; heat to simmering. Stir in biscuit pieces; cook 4 to 6 minutes, stirring frequently, until dumplings are cooked through and liquid thickens.
Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 95 mg, Fat 4, Fiber 2 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 9 g, TransFat 1/2 g
INSTANT POT® CHICKEN AND DUMPLINGS
I wanted the richness of long-simmered chicken stew, but without the fuss of using a whole chicken. This compromise, using boneless skinless chicken thighs with bone-in chicken breast, gave me the richness of flavor and ease of preparation I was looking for! It's basically chicken pot pie made in a pressure cooker rather than an oven.
Provided by Doughgirl8
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 50m
Yield 5
Number Of Ingredients 23
Steps:
- Pour the olive oil into a multi-functional pressure cooker (such as an Instant Pot®) and select the Saute function. Cook onion, carrot, celery, and bay leaf until the vegetables are soft and the onion has turned translucent, about 5 minutes.
- Add chicken broth, chicken thighs, chicken breasts, thyme, marjoram, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Carefully remove the chicken pieces with tongs and place them in a bowl to cool slightly; discard bay leaf.
- Mash butter with the flour to make a smooth paste; set aside.
- Combine flour, baking powder, and salt in a bowl for the dumplings. Cut in cold butter until mixture is the texture of cornmeal. Stir in parsley and set aside.
- Shred cooled chicken and return to the pot. Taste the broth and adjust the seasoning if needed. Add peas and green beans. Stir in the flour-butter paste. Select Saute function to bring broth back to a boil.
- Pour buttermilk into the dumpling mixture and stir until combined. Drop the dumpling dough by heaping spoonfuls on top of the stew; a small cookie scoop works well.
- Cover pot with the lid, leaving the steam vent open. Select Slow Cooker function and simmer on Low, covered, until dumplings are cooked through, 10 to 12 minutes. A skewer inserted in the center of a dumpling should come out clean.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 29.2 g, Cholesterol 135 mg, Fat 19.6 g, Fiber 2.3 g, Protein 41.2 g, SaturatedFat 8.8 g, Sodium 1055.2 mg, Sugar 4.4 g
PRESSURE COOKER SUPER EASY CHICKEN & DUMPLINGS RECIPE - (4.5/5)
Provided by Renna
Number Of Ingredients 14
Steps:
- Heat butter on high in pressure cooker until melted and sizzling. Generously season chicken with salt and pepper, put in pressure cooker with lid off and cook until lightly brown, about 5 minutes. Add onion, stock, celery, carrots, thyme, poultry seasoning and pepper. Secure lid and cook on high 8 minutes. Perform quick release, remove lid, set to high, or brown, add corn and let simmer. Whisk Bisquick and milk together and drop by spoonfuls into pot. Let simmer for 8 to 10 minutes. Turn off heat and stir in heavy cream and add salt and pepper to taste. Sometimes I don't add the heavy cream, I taste the dumplings first and judge from there.
More about "pressure cooker chicken and dumplings food"
PRESSURE COOKER CHICKEN AND DUMPLINGS RECIPE - …
From recipes.net
5/5 (2)Total Time 30 minsCategory Pressure CookerPublished 2020-07-17
- In the pressure cooker, combine the chicken, vegetables, stock, and thyme. Lock the lid, and cook on low pressure for 15 minutes.
- After 15 minutes, quickly release the pressure and unlock the lid. Drain & remove the chicken. Discard all other solids. Set aside the broth
BISQUICK DUMPLING RECIPE USING A PRESSURE COOKER
From ladyandtheblog.com
- Place your pressure cooker on HIGH or BROWN and heat up the butter. Season your chicken (poultry seasoning, salt, pepper and oregano (or thyme if you have it) ) and brown.
- Add in the onion, celery, carrots, chicken stock and a pinch of salt, pepper. Lock your pressure cooker and cook on HIGH for 8 minutes.
- Make your dumplings mix: Whisk together Bisquick, milk, and parmesan cheese. Add a pinch of salt and pepper. (We also added a little oregano in there - optional).
PRESSURE COOKER CHICKEN AND DUMPLINGS SOUP - YOUR CHOICE ...
From yourchoicenutrition.com
- Place the chicken, stock, Italian seasoning, salt and pepper into the pressure cooker. Put the lid on and cook on high for 5 minutes. Once the timer is up, natural release for 5 minutes then quick release any remaining pressure.
- Remove the lid and add in the carrots, celery, and onion. Place the lid back on and cook on high for an additional 5 minutes. When the timer is done, quick release the pressure.
- Remove the lid and turn the pressure cooker on sauté mode. Stir in the frozen peas, half and half and Greek yogurt; bring to a simmer.
INSTANT POT CHICKEN AND DUMPLINGS - PRESSURE COOKER ...
From gogogogourmet.com
- Pour chicken stock into the bottom of inner pot. Add chicken, then sprinkle 1 teaspoon of the garlic salt, plus the poultry seasoning, over top.
- Add celery, carrots and onion on top of chicken. Place lid, lock and set pressure valve to SEAL.
- Cook on HIGH pressure for 25 minutes. When timer has elapsed, allow to naturally release for 10 minutes before quick releasing remaining pressure.
PRESSURE COOKER CHICKEN AND DUMPLINGS • LOAVES AND DISHES
From loavesanddishes.net
- In the pressure cooker, place the chicken, celery, onion, bay leaf, salt, pepper and garlic. ***see notes section about salt and pepper if using bouillon cubes later*** Add 1/2 cup of water and seal the lid. Bring to full pressure on the stove top. (If using an Instant pot, set for 8 minutes at full pressure). Hold at full pressure for 8 minutes and allow a natural release.
- After natural release, remove the chicken and the bay leaf (discard bay leaf) and place chicken on cutting board. Using two forks, shred the chicken. Remove any bones, cartilage and skin if you have those and then place the shredded chicken back into the pan. Use a large stock pot or dutch oven if you don't have a pressure cooker that you can place onto the stove (i.e. instant pot).
- Add the chicken stock to the pot. It should cover the chicken by a couple of inches. Bring to a boil.
INSTANT POT CHICKEN AND DUMPLINGS - SAVOR THE BEST
From savorthebest.com
- Set the instant pot to saute. When it is hot, add the olive oil then cook the chicken thighs in batches. Cook them for about 5 minutes per side or until they are brown. Set them off to the side on a plate.
- Add the carrots, celery, onion, and garlic to the pot and cook until the onions are soft. Season with salt and pepper.
- Pour in the chicken broth then put the chicken thighs back into the Instant Pot and push them into the stew.
THE BEST INSTANT POT CHICKEN AND DUMPLINGS (CRACKER BARREL ...
INSTANT POT CHICKEN AND FROZEN DUMPLINGS - MARGIN MAKING MOM®
From marginmakingmom.com
- In the insert pot of the Instant Pot, place chicken breast pieces. Add celery, onion, and chicken broth.
- Add frozen dumplings to the broth, making sure the dumplings are mostly submerged in the broth.
INSTANT POT CHICKEN AND DUMPLINGS - THE BEST FROM SCRATCH ...
From kristineskitchenblog.com
- In a large bowl, whisk together the flour, baking powder and salt. Add the cold butter cubes and use a pastry blender or your fingers to work the butter into the flour until the butter pieces are very small.
- Heat the olive oil in the Instant Pot using saute mode. When the pot is hot, add the chicken thighs to the pot. Brown on both sides, about 4 minutes per side. Remove chicken to a clean plate.
INSTANT POT CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
From southernliving.com
- Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.
- Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.
PRESSURE COOKER CHICKEN AND BLACK PEPPER DUMPLINGS RECIPE
From myrecipes.com
- Whisk together 1/2 cup of the stock and 6 tablespoons of the flour in a bowl until smooth. Combine stock mixture, chicken, water, salt, bay leaves, and remaining 3 1/2 cups stock in a pressure cooker. Seal pressure cooker lid, and bring to high pressure. Cook 8 minutes.
- While chicken cooks, combine 1 teaspoon of the pepper and remaining 2 cups flour in a medium bowl. Cut butter into flour mixture with your fingers or a pastry cutter. Add buttermilk, and knead with your hands just until dough comes together. Turn dough out onto a work surface, and press into a 1/4-inch-thick disk or square. Cut dough into 1/2-inch squares.
- Release pressure according to manufacturer’s instructions. Discard bay leaves. Transfer chicken breasts to a cutting board or bowl; cool slightly, about 15 minutes. Remove and discard chicken skin, and pick chicken meat from bones. Shred meat, and discard bones.
INSTANT POT CHICKEN AND DUMPLINGS - KITCHEN DREAMING
From kitchendreaming.com
- Saute: If using raw chicken, cut the chicken into small 1/2-inch pieces. Add the chicken and 1 tbsp olive oil into the insert pan fitted into the base of the pressure cooker. Saute the chicken for 5-7 minutes or until the chicken is cooked through and no longer pink in the center. The juices will run clear. Add 2 tbsp butter, carrots, celery, peas, and onions and cook until softened, about 3 minutes. If using pre-cooked shredded chicken, add it now. Next, add the chicken broth to the pot scraping the bottom of the pan to remove any browned bits of food. This will give great flavor to the broth. Season the soup base with turmeric, salt, and pepper (more or less to taste). If adding bouillon, add it now and stir until combined [See Note 7 regarding bouillon].
- Cover and Cook: Cover and secure the lid making sure the pressure valve is in the closed position to allow the pot to build up pressure. Select Manual and cook at high pressure for 10 minutes. The timer will start to count down only after the pressure cooker reaches full pressure.
INSTANT POT CHICKEN & DUMPLINGS RECIPE WITH CANNED BISCUITS
From lifefamilyfun.com
- Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
- Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
INSTANT POT CHICKEN AND DUMPLINGS - DADCOOKSDINNER
From dadcooksdinner.com
- Heat the oil in an Instant Pot set to Sauté mode adjusted to high until the oil is shimmering (use medium-high heat in a stovetop PC). While the oil is heating, sprinkle the chicken pieces with 1 teaspoon salt. Once the oil is shimmering, brown the chicken in two batches: Put the thighs and drumsticks in the pot, skin side down, and cook until the skin is golden brown, about 5 minutes. Move the browned pieces to a bowl, then brown the breasts and wings, skin side down, about 5 more minutes. Move remaining pieces of chicken to the bowl.
- If there is more than 1 tablespoon of chicken fat left in the pot, spoon off the excess, leaving 1 tablespoon of fat. Add the onion, celery, carrot, and garlic to the pot, and then sprinkle with 1 teaspoon of thyme and ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally with a flat-edged wooden spoon to loosen any browned bits of chicken. Pour in the white wine, bring to a simmer, and simmer for one minute to boil off some of the alcohol. Scrape the pot one last time, making sure there are no browned bits sticking to the bottom of the pot.
- Add the chicken pieces and any juices in the bowl back into the pot, pour in the chicken broth, and sprinkle with 1 teaspoon of salt.
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