Pressure Cooker: Chicken and Dumplings

I've been wanting to make Chicken and Dumplings for years, but I could never seem to get it right. This pressure cooker version came out very tasty, and I'll definitely be making it again and fine-tuning the recipe! I'm still looking for a reliable crockpot version, so please pass it along if you have one!

PC Chicken and Dumplings
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon pepper
2 large chicken breasts, whole
2 tablespoon butter
1 teaspoon dried thyme
3 stalks celery, chopped
1 bell pepper, chopped
1-1/2 cup onion, chopped
1 cup shredded carrot
2-1/2 cup chicken stock
1/2 cup dry white wine
1 teaspoon dried parsley
1 bay leaf
1 can buttermilk biscuits

Combine flour, salt and pepper, and coat chicken lightly with flour mixture. Melt half the butter in the pressure cooker on Browning mode, then cook chicken 5-6 minutes on each side to brown. Transfer chicken to platter and melt remaining butter, then select Saute mode. Add onions, celery, bell pepper, and thyme and cook until the onions are translucent.  Stir in carrots, chicken broth, wine, parsley and bay leaf and return chicken to the pot. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. When the timer sounds, use the Quick Pressure Release to release the pressure and remove lid carefully once pressure is released fully. Remove bay leaf. Select the Saute mode. Open the can of biscuits and tear each biscuit in half, rolling each half into a ball and dropping it into the pot. When all the biscuits are in the pot, cover loosely and cook for 10-15 minutes on Saute mode, until the dumplings are puffed and thoroughly cooked. 

Pressure Cooker: 16-Bean Soup

I got a really nice Cuisinart Electric Pressure Cooker for Christmas, and this bean soup was my first ever attempt at pressure cooking. I was nervous -- I'd heard all the stories about pressure cookers blowing up, sending soup and stew all over the ceiling. This was amazingly simple though, and the result was some of the best bean soup I've ever had. I'm actually looking forward to leftovers today!

PC 16-Bean Soup

5-6 slices bacon, sliced into 1/2 inch chunks

1 large yellow onion, chopped

1 lb dried 16-bean soup variety beans (I buy them in the bulk bin at the natural food store)

6oz can tomato paste

1 can diced tomatoes with juice

Salt, pepper, Lawry's Seasoning to taste

In an electric pressure cooker, sauté chopped onion and sliced bacon in olive oil until the onion is clear. Add the dried beans and tomato paste and cover with water, about 2" over the beans. Secure the lid and turn on high pressure for 35 minutes. When the time is up, use the quick pressure release,  add diced tomatoes and season to taste. Simmer 5 minutes and serve. Makes 10-12 servings.

Note: To make this soup vegetarian, simply omit the bacon.