If you are looking for a comforting gluten-free dinner option, these easy Instant Pot chicken and dumplings are guaranteed to hit. Enjoy a thick, creamy bowl of velvety chicken soup, made effortlessly in a pressure cooker, with tender, homemade gluten-free dumplings. It may taste like it took all day to make, but is actually on the table in only 35 minutes!

a wooden spoon holding up a scoop of chicken and dumplings

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World’s Best Gluten-Free Chicken & Dumplings Recipe

It’s official. These easy GF chicken and dumplings made in the instant pot has tied with epically flavorful homemade stuffed pepper soup to be the most rejoiced recipe at our house.

If you think you don’t have what it takes to make a rich, buttery bowl of creamy chicken soup with gluten-free dumplings from scratch, think again. There’s no condensed soup and this recipe is still manageable and easy for a novice and a favorite for weeknight gluten-free dinner ideas.

Trust me when I say, no one will suspect these are gluten-free dumplings! They are made with all purpose gluten-free flour, using a simple mix and dump method. No fussy steps here.

Also, the homemade soup is really effortless to make. Dump simple ingredients such as chicken breasts, broth and seasonings with the chopped veggies and cook under pressure for 15 minutes. You’ll get all the goodness of a flaky gluten-free chicken pot pie, but in a quick and easy hearty soup.

overhead shot of chicken and dumplings in a white bowl

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Making the chicken soup

Start by sautéing the veggies in the butter. Cook the onion, carrots, and celery until they are crisp tender. Add the garlic and sauté 1 minute longer. 

Finish the soup by adding in the chicken breasts, GF broth, and seasonings. Cook on high pressure for 15 minutes, then use a quick release to let out the steam. Remove the chicken to shred into bite-sized pieces.

If you’d rather use rotisserie chicken, you’ll only need to cook under high pressure for about 5 minutes and then you can add the chopped, cooked chicken to the pot.

the veggies to start off the soup.
chicken being shredded on a plate.

To to make it thick and creamy

Add the shredded chicken and frozen peas to the pot. Whisk together heavy cream (or you can use evaporated milk too) with cornstarch and stir into simmering liquid. Cook and stir for 1 minute, or until slightly thickened.

heavy cream being poured into the soup.

Gluten free dumpling perfection

It’s not hard to make homemade dumplings gluten-free, but I do recommend using a quality GF flour blend for best results. My preferred brand to use is Cup4Cup gluten-free flour because the added cornstarch in the blend makes really light, fluffy dumplings.

The process for making the dough is simple. Just whisk together flour, baking powder, salt, and pepper. Add melted, cooled butter, milk and stir. Easy peasy.

the ingredients being mixed together for the GF dumplings.

Drop and cook

I do love myself a drop dumpling because they are quick and easy, but I do have a couple tips to make sure they are a success. First of all, remember however big you drop them in, they will pretty much double in size as they cook. They bigger they are, the longer they will take to cook through.

Also, you could use two spoons as pictured below, but to make the process go by really fast (and even-sized dumplings means they cook at the same rate), I like to use a small cookie scoop to portion out the dough.

Let the dumplings simmer, stirring occasionally, for 5-12 minutes, depending on the size of the dough ball. To check if they’re cooked through insert a toothpick. It should come out clean without wet sticky dough attached to it. I like to error on side of slightly over cooking to make sure the dumplings aren’t undercooked and gummy.

a spoon scraping the dough into the instant pot.
close up side angle of a bowl of dumplings

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a wooden spoon holding up a scoop of chicken and dumplings
4.36 stars (31 ratings)

Quick Instant Pot Chicken and Dumplings (Gluten-Free)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
If you are looking for a comforting gluten-free dinner option, these easy Instant Pot chicken and dumplings are guaranteed to hit. Enjoy a thick, creamy bowl of velvety chicken soup, made effortlessly in a pressure cooker, with tender, homemade gluten-free dumplings. It may taste like it took all day to make, but is actually on the table in only 35 minutes!
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Ingredients
 

Dumplings

Equipment

Instructions
 

  • Press SAUTE function and melt butter in pressure cooker. Add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until veggies are crisp tender. Add garlic and sauté 1 minute longer. Press CANCEL.
    4 tablespoons butter, 1 small onion, 3 large carrots, 2 celery stalks, 3 cloves garlic
  • Add chicken, chicken broth, parsley, thyme, onion powder, garlic powder, salt, and pepper to pot. Close lid and make sure valve is sealed. Cook on HIGH pressure for 15 minutes.
    2 pounds boneless chicken breasts, 4 cups gluten-free chicken broth, 1 teaspoon dried parsley, ½ teaspoon dried thyme , ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon pepper
  • Quick release pressure and remove chicken to shred into large pieces. Add shredded chicken and peas to the pot and press SAUTE to simmer.
    1 cup frozen peas
  • Whisk together heavy cream with cornstarch and stir into simmering liquid. Cook and stir for 1 minute, or until slightly thickened.
    ¾ cup heavy cream, 2 tablespoons cornstarch
  • For dumplings, whisk together flour, baking powder, salt, and pepper. Add melted and cooled butter and milk to flour mixture. Stir to combine. The dough will be very thick.
    1 ⅔ cup gluten-free all purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, ¼ teaspoon pepper, 4 tablespoons butter, ¾ cup milk
  • Use a spoon or small trigger scoop to portion out a dumpling ball (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid, or release with trigger. Repeat until all the dough has been used.
  • Let the dumplings simmer for 5-12 minutes, depending on the size of the dough ball. Stir gently occasionally. Insert a toothpick into the center of the dumpling to make sure the dough isn't wet and it is cooked through. Serve immediately.

Notes

Reheating
The key is low and slow when reheating! I like to use the stovetop to control the heat and stir frequently. If you find the sauce has thickened too much, add an additional splash of milk. 
The microwave may also be used, but cook at 50% power. Start with 2 minutes, stir, and add more time at 50% power. Finish the last 30 seconds to 1 minute on full power to heat through. 
 
Calories: 617kcal, Carbohydrates: 42g, Protein: 40g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 180mg, Sodium: 1592mg, Potassium: 1108mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6917IU, Vitamin C: 23mg, Calcium: 171mg, Iron: 4mg
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