Instant Pot Vegan Chicken And Dumplings
Since making my stove-top version Vegan Chicken And Dumplings, I have been wanting to do one in the pressure cooker. I finally got a chance to do so and it was such a big hit. My family enjoyed it and best of all I did it in no time. I’m planning to make it again today.
I used Butler Soy Curls as my chicken substitute, you can use your favorite replacement.
7 Gluten-Free Vegan Chicken Alternatives
- Chickpeas
- Gardein Chick’n And Scallopini
- Jackfruit
- Tofu
- Tempeh
- Beyond Meat Chicken-Free Strips
- Cauliflower
How To Make Instant Pot Vegan Chicken And Dumplings?
To make vegan chicken and dumplings, combine flour, baking powder, salt in a medium bowl. Add butter and mix until crumbly, Add water and parsley and mix to form a dough ball, set aside. You can substitute parsley with 1 teaspoon of thyme.
Drain soy curls, toss with Bragg’s Liquid Aminos, and Italian Seasoning. You can substitute with any chicken-style seasoning or poultry seasoning.
Select the Saute setting on the Instant Pot and heat the oil. It should say HOT. Add Soy Curls and cook stirring until starting to brown, about 3 minutes.
Move the Soy Curls to one side of the Instant Pot, add onions, garlic, celery and cook stirring for 2 minutes. Add carrots and stir. Move the vegetables leaving a spot and add the flour and cook for 1 minute.
Add almond milk, vegetable broth, and de-glaze the bottom of the pot, using the wooden spatula to scrape the Instant Pot bottom.
Add thyme, nutritional yeast flakes, bay leaf, and salt.
Divide the dumpling batter into 10 pieces, take each piece, roughly roll into a ball and drop on top of the soup and stir gently.
Secure the lid on the Instant Pot, turn the Pressure Release knob to the Sealing position. Cancel the saute function. Press the Pressure Cook/Manual setting and set the cooking time for 5 minutes.
Let the pressure release naturally for 10 minutes, then move the Pressure Release to ‘Venting’ to release the remaining steam.
When the pin in the lid drops down, open the lid and stir, remove the bay leaf and serve.
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Instant Pot Vegan Chicken And Dumplings
Equipment
Ingredients
For The Dumplings
- 1 1/2 cups all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons non-dairy butter (I used Earth Balance)
- 1 cup water
- 1 tablespoon fresh parsley or chives minced
Soy Curls
- 1 cup Butler Soy Curlsâ„¢ soaked in boiling water for 10 minutes
- 1 tablespoon Bragg’s liquid aminos or tamari sauce
- 1/2 teaspoon Italian seasoning
- 2 tablespoons oil (coconut, avocado, grape seed)
Soup
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 2 tablespoons all purpose gluten-free flour
- 1/2 cup unsweetened almond milk
- 4 cups vegetable broth
- 1 teaspoon dried thyme leaves
- 2 tablespoons nutritional yeast flakes
- 1 bay leaf
- 1/2 teaspoon salt
Instructions
To Make The Dumplings
- Combine all-purpose gluten-free flour, baking powder, salt in a medium bowl. Add butter and mix until crumbly, Add water and parsley and mix to form a dough ball, set aside.
To Prepare The Soycurls
- Drain soy curls and place in a medium bowl. toss with Bragg's Liquid Aminos, and Italian Seasoning. Select the Saute setting on the Instant Pot and heat the oil. It should say HOT. Add Soy Curls and cook stirring until starting to brown, about 3 minutes.
To Prepare The Soup
- Move the Soy Curls to one side of the Instant Pot, add onions, garlic, celery and cook stirring for 2 minutes. Add carrots and stir. Move the vegetables leaving a spot and add the flour and cook for 1 minute.
- Add almond milk, vegetable broth and deglaze the bottom of the pot, using a wooden spatula to scrape the Instant Pot bottom. Add thyme, nutritional yeast flakes, bay leaf, and salt. Divide the dumpling batter into 10 pieces, take each piece, roughly roll into a ball and drop on top of the soup and stir gently.
- Secure the lid on the Instant Pot, turn the Pressure Release knob to the Sealing position. Cancel the saute function. Press the Pressure Cook/Manual setting and set the cooking time for 5 minutes.
- Let the pressure release naturally for 10 minutes, them move the Pressure release to ‘Venting’to release the remaining steam. When the pin in the lid drops down, open the lid and stir, remove the bay leaf and serve.
Thanks! I made a modified version of the stew with seitan and fresh shiitake mushrooms, no thickener, no dumplings. It was delicious!
I meant to let you know that it was ranked high when I googled b/c of the pinterest repost, fwiw.
Julie thank you for letting me know, Pinterest is also a great search engine.
That’s awesome, I love how you made it your own.
love this recepie!
A sugguestion: if you reheat this soup, add a little extra water to keep the soup-like consistancy and unifom flavor.
Excellent suggestion Ethan, thank you for sharing, I do that for all my soups but I take it for granted that I need to include that in the instructions. I really appreciate it.
Hello! Looks delicious! Which brand of veggie broth are you using?
Leanna, I don’t remember the specific brand since I made this recipe 1 year ago. Pacifica brand sells a gluten-free and vegan vegetable broth. Sometimes I make my own. The recipe is very forgiving so it will work with any vegetable broth. I love to even use 1-2 vegan bouillon cube with water as substitute.
Wow! This was good! I used grape seed oil instead of butter for the dumplings. Also dried parsley for it, too. I also used Plant Protein Strips instead of soy curls, and doubled up on that for more “meat.” I omitted thyme ’cause I’m not a big thyme fan, and the bay leaf because I didn’t have it on hand. Thank you for sharing! Adding to my rotation of recipes!
Can I use gnocchi instead of the soy curls?
Absolutely, you can use gnocchi to replace the dumplings and chickpeas.
Excellent recipe! I used TVP instead of soy curls (I live in New Zealand and can’t find soy curls here yet) and subbed a few things for similar ingredients I had on hand and it was still great! Thank you, will definitely be making this again!
I think I’m missing something in the recipe. When you say “add flour” to the instant pot, how much do you add?? Making this tonight for New Year’s!!
Kim that’s the 2 tablespoons of flour that is in the soup section of the ingredient list. Happy New Year!
Hi! Can you use canned biscuits?
Thanks!!
Sure you can Ruth Ann.
Love this recipe! How would I double this?
Jennifer, I never doubled the recipe. I’m kind of hesitant to do so in an Instant Pot.
My family loves this recipe, now we make it once a week. Thank you!
Amanda that’s awesome, I’m so happy your family loves it. Thank you for sharing your feedback.