Instant Pot Vegan Chicken And Dumplings

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

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

Since making my stovetop 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 SoyCurls as my chicken substitute, you can use your favorite replacement. 

7  Guten-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 deglaze 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, 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.

Other Instant Pot Recipes To Try

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Categories

Course:
Cuisine:

Nutrition

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

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.

Michelle Blackwood

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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12 Comments
  1. Karen A. Delegan
    September 16, 2019

    This is great! My daughter is a vegetarian and its fair to say my husband and I are flextarians. She LOVES soup and misses chicken. I used to make a meat version of this in the crockpot. We are not vegan but she does have some lactose intolerance. I used lactose free evaporated milk and goat milk butter for the dumplings. Regular flour. I did everything else as directed. She said right away: “I think maybe I want this for Thanksgiving!”. Next time I might add some mushrooms or cream of mushroom soup just to switch it up. Thanks for the great recipe.

    • Michelle Blackwood
      September 16, 2019

      Karen I’m so happy that you and your family enjoyed it and made the recipe your own, thank you for leaving feedback, I appreciate it.

  2. Gaye
    September 13, 2019

    I’m not sure what soy curls are. But I’m wondering if I could use something like TVP or I have some gardein chicken –could I cut that in pieces and do the same thing?

    • Michelle Blackwood
      September 13, 2019

      Absolutely, soy curls are made from non-gmo whole soybeans, you can substitute any meat substitute you have available.

  3. Alee
    August 7, 2019

    This recipe is “lick the bowl” good! I’ve now made the gluten-free version from the recipe and a non gluten-free version. Both were absolutely incredible! I will be making this again and again.

    • Michelle Blackwood
      August 7, 2019

      Alee, thank you very much for your feedback, you made my evening.I’m so happy you enjoyed it.

  4. Amy Hough
    July 18, 2019

    I found your recipe looking for more ideas to finish up a bag of soy curls, and WOW. This was exactly the kind of perfect comfort food I was hoping it’d be. Thank you!

  5. Barbara
    April 2, 2019

    Michelle, thank you so much for this recipe! It is cooking in the pot as I write this post to you. My husband and I love chicken and dumplings, but after turning vegan two years ago we thought we would not be able to taste this comfort food again. Happily, we recently discovered the Butler Soy Curls and our chicken less world has been reborn. We also are new to the Instant Pot (got it for Christmas) and I love it to pieces. We make all kinds of things in it.

    When I saw your recipe and the home made dumplings I knew I had to try it. It has all the umami kinds of flavors that Chicken and Dumplings needs.

    Turning Vegan has helped me to lose over 100 pounds. I am always looking for easy but tasty home cooking ideas. Variety is so important in our diets. I don’t follow many, but you stood out to me. Thank you again.

    • Michelle Blackwood
      April 2, 2019

      Barbara, congratulations on your journey. Wow, you have an amazing testimony and I’m so happy you are sharing it with us, you are such an inspiration! I’m so happy you are trying my recipe. This one is definitely a favorite of mine. Thank you very much for your kind words, I really appreciate them.

  6. Alaine
    February 4, 2019

    Thanks! Very delicious.

    • Michelle Blackwood
      February 4, 2019

      I’m happy you enjoy it Alaine. Thank you for your feedback.