3 QUART PRESSURE COOKER RECIPES

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INSTANT POT® SPLIT PEA SOUP WITH HAM - BETTYCROCKER.COM



Instant Pot® Split Pea Soup with Ham - BettyCrocker.com image

You can have a tasty split pea and ham soup without spending all afternoon stirring. This hands-off Instant Pot® version is done in less than 2 hours, and it’s brimming with flavor.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 11

2 tablespoons butter
2 cups chopped yellow onions
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups diced ham (from 16-oz bone-in ham steak)
1 1/2 cups chopped carrots
1/2 cup chopped celery
4 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ reduced sodium chicken broth
2 cups water
2 1/4 cups dried split peas (1 lb), sorted, rinsed

Steps:

  • On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, salt and pepper; cook 6 to 8 minutes, stirring frequently, until softened. Select CANCEL.
  • Stir in ham, carrots, celery and garlic. Stir in broth and water, then stir in peas.
  • Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Stir; let stand 10 minutes.

Nutrition Facts : Calories 300 , CarbohydrateContent 37 g, CholesterolContent 35 mg, FatContent 1 , FiberContent 16 g, ProteinContent 23 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 5 g, TransFatContent 0 g

INSTANT POT® CHICKEN AND DUMPLINGS RECIPE - PILLSBURY.C…



Instant Pot® Chicken and Dumplings Recipe - Pillsbury.c… image

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

Total Time 40 minutes

Prep Time 20 minutes

Yield 5

Number Of Ingredients 10

2 tablespoons butter
2 cups chopped yellow onions
1 teaspoon poultry seasoning
1/2 teaspoon salt
1 cup chopped celery
1 cup chopped peeled carrots
2 cups Progresso® chicken broth (from 32-oz carton)
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
1/2 cup heavy whipping cream

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 , CarbohydrateContent 36 g, CholesterolContent 95 mg, FatContent 4 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 1170 mg, SugarContent 9 g, TransFatContent 1/2 g

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