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 Curls™ 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.
looks absolutely good
Thank you very much
Thank you
Will this recipe work in a three-quart Instant Pot? If not, do you have recommendations on how much to cut back on ingredients? Sounds delicious!
Debbie, all my recipes are prepared in a 6 quart instant pot so, go ahead and cut all the ingredients into half and keep the cooking time the same.
Do you set the Pressure Cook to High or to Low?
Wendy, I set it to high
I love!!! Tried it twice already…but in the dumpling instructions, did you do melted or cold butter? I’ve tried to experiment around and see which I prefer but I can’t tel! Thank you for sharing my family loves this for meals!
Kasey, I’m so happy you and your family enjoyed it. I used cold butter, not melted.
I love this recipe. It’s on regular rotation. I sub Quorn “meatless pieces” for soy curls and drop the dumpling batter into the pot by the spoonful, instead of forming balls.
Oh- and the flour I use is not gluten free.
Nicole, thank you very much for sharing your feedback with us.
This was so yummy and comforting. Loved that I could make it in the instapot. Every recipe I have tried of yours does not disappoint. Thank you!
Erin, I’m so happy you enjoyed it. Thank you for sharing your feedback with us.
I love the fact that it’s gluten free
Making this tonight except I didn’t have every so I used some celery salt and I used thyme and poultry seasoning. It smells good. I used regular flour as I didn’t have gf and we aren’t gluten sensitive. It didn’t need as much water. I also threw in some peas right before the dumplings to make up for the lack of celery. I think it will be great. Thanks for the recipe!
Erin, thank you for preparing it, I love how you made it your own. I hope you enjoy. Thank you for sharing your feedback
Love this recipe! My family enjoys the depth of flavors and richness of this dish.
I rehydrate the soy curls in the marinade and hot water then take them out of the marinade/water with a slotted spoon and brown them in the IP. I save the liquid and add it in later when your recipe calls for the veg broth. It’s wonderful every time.
Wendy, I’m so happy you and your family enjoyed it. Thank you for sharing your feedback with us.
This came out so good!! Brought us back to our pre vegan days, all the comfort you need in a soup! It was my first time using the sauté function on the pot so I was nervous but I was brave and followed the directions and the results were delightful!! Thanks for the recipe!
Amanda, that is so awesome, I’m happy it turned out great and you enjoyed it. Thank you for sharing your feedback with us.