Instant Pot Chicken and Dumplings

1

Cut some chicken thighs up into bite size pieces.

2

Chop up some potatoes, carrots, celery and onion.

3

Add olive oil to the Instant Pot and turn it to saute normal. Cook chicken 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 gluten free flour, baking powder and meringue powder.

5

Make a well in center and add some almond milk, salt, melted margarine and olive oil.

6

Mix well until it forms a batter. You can also use gluten free Bisquick for the dumplings.

7

After removing chicken from the Pot turn saute back on and add the chopped up onion.

8

When onion softens add minced garlic, carrots and celery. Cook for about a minute.

9

Add one cup of chicken broth. Deglaze the Pot by scraping any brown bits off the bottom of the Pot.

10

Add the chopped potatoes, the remaining 4 cups of chicken broth, and the browned chicken thighs.

11

Drop dumplings on top with a small scoop or tablespoon.

12

Place lid on Instant Pot, turn steam release handle to sealing position and set to Pressure Cook High for 3 minutes. When finished allow it to Natural Release for 15 minutes before venting.

13

Stir in frozen peas. 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. Serve it up!

14

Enjoy!