5.01

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

If you make this Instant Pot Chicken and Dumplings recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.


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

Ingredients

For: 4 Servings

Dumplings

Soy Curls

Soup

Preparation:
20 min
Cooking:
12 min
Ready in:
32 min

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.

Please Leave a Comment and a Rating

Rating

2 Comments
  1. Alaine
    February 4, 2019

    5.01

    Thanks! Very delicious.

    • Michelle Blackwood
      February 4, 2019

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