Vegan Chicken and Dumplings in the Instant Pot

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Step 1

1. Sauté Vegetables: Set your Instant Pot to the sauté function. Add olive oil, onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.

Step 2

2. Add Seasonings: Stir in thyme, rosemary, bay leaf, salt, and pepper.

Step 3

3. Add Liquid and Plant-Based Chicken: Pour in the vegetable broth and add the plant-based chicken pieces. Stir to combine.

Step 4

4. Prepare Dumplings: In a separate bowl, mix together flour, baking powder, and salt for the dumplings. Stir in plant-based milk and melted vegan butter to form a dough.

Step 5

5. Add Dumplings to Pot: Drop spoonfuls of dumpling dough into the Instant Pot. Try to place them on top of the liquid, not submerged.

Step 6

6. Cook: Close the lid and set the Instant Pot to high pressure for 7 minutes. After cooking, let the pressure release naturally for 5 minutes, then do a quick release.

Step 7

7. Finish and Serve: Open the lid carefully. Remove the bay leaf. The dumplings should be puffed and cooked through. Give everything a gentle stir and serve hot.