Nothing says comfort food like Chicken and Dumplings!

 

The gluten free dumplings can be made with Bisquick if you have it on hand or from scratch if you do not have Bisquick in the house.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Instant Pot Chicken and Dumplings I cut up some boneless, skinless chicken thighs into bite size pieces.

Next I chopped up all the vegetables.  This included potatoes, carrots, celery and onion.

I then added olive oil to the Instant Pot and turned it to saute normal.  Once it said HOT I added the cut up chicken and cooked until just a little bit of pink remained.  Then I removed the chicken from the Pot.

While the chicken was cooking I prepared the dough for the dumplings.  In a small bowl I mixed the almond milk, salt, melted margarine, egg, Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, baking powder and meringue powder.

You can choose to make your dumplings with Bisquick if you prefer.  I have included that recipe on the recipe card as well under the Notes section.

I used a fork to blend the dough ingredients together well.  I set the dough aside until it was needed.

After removing the chicken from the Pot I turned the saute function back on and added the chopped up onion.  

When the onions softened I added the minced garlic, carrots and celery.  I cooked it for about 1 minute.

I then turned the saute function off and added one cup of the chicken broth.  I used it to deglaze the Pot by scraping any brown bits off the bottom.

Now I added the chopped potatoes, the remaining 4 cups of chicken broth and the browned chicken thighs.

I dropped the dumplings on top with a small scoop that measured out by the tablespoon.

To cook I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set it to Pressure Cook High for 3 minutes.

When finished I allowed it to do a Natural Release for 15 minutes then turned the steam release handle to the venting position.

I stirred in a cup of frozen peas.  At this point it will be like soup so if you want a more stew like consistency turn it back to saute normal and add the 3 packets of chicken gravy powder and stir until thickened.

Serve and enjoy your Instant Pot Chicken and Dumplings!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Tasty Instant Pot Chicken Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Chicken and Dumplings:

• 10 (2.5 lb) boneless skinless chicken thighs
• 5 cups chicken broth
• 2 tbsp olive oil
• 3 medium potatotes cubed
• 3 medium carrots chopped
• 2 celery ribs chopped
• 1 large onion chopped
• 3 cloves garlic minced
• 3 packets (25 grams each) chicken gravy mix
• 1 cup frozen green peas

Dumplings

• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
• 1 tbsp meringue powder
• 1 tbsp baking powder
• 1 teaspoon salt
• 1 egg, large
• 3/4 cup almond milk
• 2 tbsp margarine melted
• 1 tbsp olive oil

Or

Bisquick Dumplings:

• 3/4 cup Gluten Free Bisquick
• 1/3 cup almond milk
• 2 tbsp margarine melted
• 1 egg, large

How to Make Instant Pot Chicken and Dumplings:

1. Cut the chicken thighs up into bite size pieces.
2. Chop up the potatoes, carrots, celery and onion.
3. Add the olive oil to the Instant Pot an turn it to saute normal. Once it says HOT add in the cut up chicken and cook until just a little bit of pink remains. Remove chicken from Pot.
4. While the chicken cooks prepare the dough for the dumplings. In a small bowl mix the gluten free flour, baking powder and meringue powder. Make a well in center and add the almond milk, salt, melted margarine and olive oil. Mix well until it forms a batter.
5. After removing chicken from the Pot turn saute back on and add the chopped up onion. When onion softens add the minced garlic, carrots and celery. Cook for about a minute.
6. Turn saute function off and add one cup of the chicken broth. Deglaze the Pot by scraping any brown bits off the bottom of the Pot.
7. Add the chopped potatoes, the remaining 4 cups of chicken broth, and the browned chicken thighs.
8. Drop dumplings on top with a small scoop or tablespoon.
9. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set it to Pressure Cook High for 3 minutes.
10. When finished allow it to do a Natural Release for 15 minutes then turn the steam release handle to the venting position.
11. Stir in the cup of frozen peas.
12. It will be like soup at this point so if you want a more stew like consistency turn it back to saute normal and add the 3 packets of chicken gravy powder.
13. Serve and enjoy!