Quick Instant Pot Chicken and Dumplings (Gluten-Free)

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!

Prep Time 10

Cook Time 25

Total Time 35

Servings

Author Melissa Erdelac

Ingredients

4 tablespoons ( ) butter
1 small onion chopped
3 large carrots peeled and chopped
2 celery stalks chopped
3 cloves garlic minced
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
1 cup frozen peas thawed
¾ cup heavy cream
2 tablespoons cornstarch

Dumplings

1 ⅔ cup gluten-free all purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon pepper
4 tablespoons butter melted and cooled
¾ cup milk

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.

Nutrition