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Ingredients
4 servings
2 tablespoonsolive oil
2 clovesgarlic
minced
3carrots
medium, sliced
3celery stalks
sliced
1 teaspoondried thyme
1bay leaf
salt
4 cupsvegetable broth
1 packageDaring Chicken
1 cupall-purpose flour
for dumplings
1 ½ teaspoonsbaking powder
for dumplings
½ teaspoonsalt
for dumplings
¾ cupplant-based milk
for dumplings
2 tablespoonsvegan butter
melted, for dumplings
poultry seasoning
spinach
Instructions
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.
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