Creamy Chicken with Cornmeal Dumplings

Description
Contributed by PressureCookerRecipes Y-Group
 * Makes 4 main-dish servings

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

 * 1) Cut chicken into ¾-inch pieces.
 * 2) 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.
 * 3) Lock lid in place.
 * 4) Place pressure regulator on vent pipe (if you have a first-generation cooker).
 * 5) Over high heat, bring cooker up to pressure.
 * 6) Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes.
 * 7) While mixture cooks, in a small bowl stir together the ⅓ cup flour, cornmeal, baking powder, the ⅛ teaspoon salt, and dash black pepper.
 * 8) Combine the ¼ cup milk and cooking oil; add to flour mixture, stirring just until combined.
 * 9) Quick-release the pressure.
 * 10) Carefully remove lid.
 * 11) In a small mixing bowl stir together the ¼ cup flour and the ¾ cup milk; add to the pressure cooker.
 * 12) Cook and stir over medium heat until thickened and bubbly.
 * 13) Drop dumpling batter from a tablespoon to make 4 mounds atop bubbling chicken mixture.
 * 14) 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.

Milk and cream