Place butter in pressure cooker with setting on brown. Saute green onions, onion, celery, and carrots. Remove from cooker, add chicken pieces, and brown. Return all ingredients back to the pressure cooker, plus 8 cups of water. Cook for 30 minutes in pressure cooker.
For dumplings place flour, and salt in a different bowl mix well. Add butter with wire blender mix thoroughly until flour mixture is small pea size. Add milk. The mixture will be sticky drop into cooked soup, by letting pressure cooker valve release pressure before opening. Set pressure cooker back to brown. Drop the dumpling in soup with lid off. Cook with lid off for 10 minutes.
This is a very good recipe, I also use it for making my gingerbread house.
2 sticks of butter
1 cup dark brown sugar
4 teaspoons cinnamon
4 teaspoons ginger
1 1/2 teaspoon grounded cloves
1 teaspoon black pepper
1 1/2 salt
1 cup molasses
6 cups flour
1 1/2 tablespoon baking powder
1/2 teaspoon baking soda
Cream butter, brown sugar together, add eggs, and molasses beat until fluffy.
In a separate bowl sift together flour, baking soda, baking powder, salt, black pepper, cloves, ginger, and cinnamon. Add the sifted dry ingredients to the creamed ingredients stirring by hand. Do not use your mixer for it will toughen the cookies. Divide the dough in half, cover in plastic wrap, and chill for at least 2 hours.
Preheat oven to 350 degrees. On a well floured board, roll out each portion of dough to 3/8 inch thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute before removing to wire rack to cool completely. Decorate as desire have fun with it.