I saw this recipe for vegan pot pies and wanted to try making it in the instant pot, and adding soy curls for a "chicken" like effect. You can make this as either pot pies or more simply as "chick*n and dumplings"
Measure out in a small cup:
2 TB flour
1 tsp thyme
1 tsp oregano
1/2 tsp ground black pepper
4 bay leaves
Dice:
1 medium russet potato
2-4 carrots
2-4 celery stalks
1 small yellow onion
4 cloves garlic
Soak 1/2 package soy curls in 1-2 C hot water.
Meanwhile, make the dumpling/biscuit topping by mixing:
2 C flour
1.5 tsp baking powder
0.5 tsp salt
1/4 C olive oil
1/4 C olive oil
3/4 C milk or non dairy milk
Saute the onion and garlic in the instant pot, with 2 TB oil and 1 tsp salt. Now add the flour-spice mixture and stir, cooking until the flour is a little toasted (about 60 seconds). Add 2 C broth and 1-2 C water and scrape the bottom of the pan with a long spoon.
Add the diced veggies, soaked and drained soy curls and stir.
For pot pies, lock the lid now. For dumplings, spoon the biscuit mixture as separate pieces and plop into the liquid in the instant pot. Lock the lid.
Pressure cook at high pressure for 9 minutes. If you don't have a pressure cooker/instant pot, then cook for longer, until veggies are soft and dumplings are cooked inside.
For dumplings, open instant pop and enjoy.
For pot pies, pour the cooked vegetable mixture into a large pyrex pan. Top with the biscuit topping.
If making for later, wrap and store in fridge. When ready, bake at 400 F for 20-40 minutes or until golden brown on top and you can see bubbles around the sides.
