Instant Pot Vegan Chicken And Dumplings

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This amazing Instant Pot Vegan Chicken And Dumplings is so easy to prepare, full of flavor with soy curls, soft fluffy gluten-free dumplings, carrots, celery, in a delicious broth. 

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. 

instant Pot vegan chicken dumplings with gluten-free vegan herb dumplings in a white bowl with carrots and garnish with thyme

I used Butler Soy Curls as my chicken substitute, you can use your favorite replacement. 

7  Gluten-Free Vegan Chicken Alternatives

  1. Chickpeas
  2. Gardein Chick’n And Scallopini
  3. Jackfruit
  4. Tofu
  5. Tempeh
  6. Beyond Meat Chicken-Free Strips
  7. 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.

Other Instant Pot Recipes To Try

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Categories

Nutrition

(Per portion)
  • Energy: 244 kcal / 1020 kJ
  • Fat: 10 g
  • Protein: 9 g
  • Carbs: 28 g

Cooking Time

  • Preparation: 20 min
  • Cooking: 12 min
  • Ready in: 32 min
For: 4 Servings

Ingredients

Dumplings

Soy Curls

Soup

Instructions

For The Dumplings

  1. 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.

For The SoyCurls

  1. 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.

For The Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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66 Comments
  1. Lauralee
    November 29, 2020

    I made this for dinner tonight and it hit the spot! We all loved it. The dough was a little wet, so next time I make it I won’t add so much water. But I will definitely make it again. Thank you!

  2. Dee CayCe
    November 16, 2020

    I’m so glad I found your website today. I made the recipe today. It’s tasty! I had trouble with the dumplings – had to add much more flour so I could handle the dough. I would also add less thyme next time (per our taste). Thank you!

    • Agnes
      November 25, 2020

      This is a verry good recipe.
      For the dough, I added water amlittle at a time and ended up using a little over 1/2 a cup of water.

      I added so much nutritional yeast. Just because there is never to much hihi.

      Oh and I didn’t have parsley so I used dill in the soup and the dough.

      Also ..hihi, a Girl does with what she has, I didn’t have soya curls so I just didn’t add them.

      So so sooooo good. 💜 Thank you ☺️

  3. Chloe
    October 25, 2020

    Hello! I am super excited to try out this recipe but have a question in preparing to make it- do you have any recommendations for other non-dairy milks to add to the soup? I don’t have any almond milk on hand but I do have unsweetened soy milk and unsweetened extra creamy oat milk!