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!

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% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Quick release pressure and remove chicken to shred into large pieces. Add shredded chicken and peas to the pot and press SAUTE to simmer.

Step 4

Whisk together heavy cream with cornstarch and stir into simmering liquid. Cook and stir for 1 minute, or until slightly thickened.

Step 5

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.

Step 6

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.

Step 7

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.

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