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.
Love this recipe! It’s part of my regular rotation.
Thats wonderful to hear!
Well prepared
Can I make this on the stove top?
Yes you can here is a recipe https://healthiersteps.com/recipe/vegan-chicken-dumplings/
Thank you so much for your response.
Love your recipes.
One of our favourite soy cur recipes. I’ve made it a dozen times as written but always struggled with the soy curls sticking to the bottom. Today I was feeling lazy so I just sauteed the veggies, added an extra cup of broth to the pot, threw in the dry soy curls, liquid aminos and Italian seasoning. Easy peasy.
Love this recipe! It is on repeat for me and my husband. I’ll usually throw some extra veggies (frozen peas/green beans/corn) in for good measure.
This recipe is really easy to prepare
Very yummy and easy to throw together! One of my new favs to keep making :)
Thank you Laura for your feedback, I’m happy you enjoyed it.
One of our favourite soy curl recipes. My go to when the fridge is getting bare because I always seem to have carrots and celery, onions and garlic. I’ve shared it often.
Top notch recipe- I always share this with fellow plant eaters! Everyone loves in my family including 6 y/o and 4 y/o. I substituted the soy curls with lentils since that’s what I had in hand. Keep the instant pot recipes going!
Jocelyn, thank you very much for your feedback. I’m so happy that your family and loved ones love it. Yes, I’m going to work on more instant pot recipes. Thank you for your encouraging feedback, I really appreciate it.
Really want to try this! How would you substitute cauliflower for the soy curls?
Thank you Michelle, roast your cauliflower first or just add the florets directly.