Instant Pot Vegan Chicken And Dumplings

Jump to Recipe

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

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

For Healthier Steps Soups And Stews Cookbook check HERE.

Also please leave a star rating ;-)

Need some encouragement on your Healthier Steps journey?

Join our 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.

Categories

Course:
Cuisine:

Nutrition

(

Per serving

)
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.

Please Leave a Comment and a Rating

Rate this recipe

54 Comments
  1. Tami
    July 29, 2020

    Made a couple of adjustments for what I had on hand. In dough I used 1tsp each dried parsley & sage. Tofu marinated in “chicken” broth in place of soy curls. “Chicken” broth in place of veg broth.
    Big hit! Thank you!

  2. Ann Goodman
    May 27, 2020

    Definitely 5 stars. I used a chicken substitute called No Evil. Great texture. This recipe reminds me of my Grandmother ‘s chicken and dumplings. I did find that a cup of water too much. My dough only needed 1/2 c. Love all your recipes. Thank you

    • Michelle Blackwood, RN
      May 27, 2020

      Ann, that is awesome. Thank you for giving the recipe 5 stars, I really appreciate it and also thank you for sharing your adjustment. I believe the amount of water depends on the brand of flour used.

  3. Laura
    May 6, 2020

    Getting ready to make this. Will whole wheat flour work?

  4. Janet
    May 1, 2020

    Hi Michelle, I love your recipes, I made a lot of your recipes. Some of the ingredients I have problem finding. Where did you buy your Krysteaz brand, like the gf flour? Also the soy curls. Thanks. Janet

    • Michelle Blackwood, RN
      May 1, 2020

      Janet thank you for your feedback. I got Krusteaz brand from Walmart but now they have replaced it with Pillsbury gluten-free all-purpose flour which is perfect for the dumplings. Krusteaz gluten-free all-purpose is also sold on Amazon.

  5. Ashley
    April 30, 2020

    Thank you for this recipe!! Growing up, My grandmother would make this all the time. Now I have my own vegan version, and it was so simple and delicious!!

  6. Martha
    April 15, 2020

    Sweet Mercy! This was SO good!! I have never felt the need to leave a review on a recipe but this one was so darn good I simply have to let everyone know. I followed your recipe, with the exception of using 1/2 TBS of dried parsley in place of the 1 TBS in the dough as we are in the Covid lockdown and that is what I had on hand. This was really so very wonderfully delicious. Thank you so much for sharing it with us! Did I already say how yummy it was?? YUM!!

  7. Mandy
    April 1, 2020

    Finally got around to trying this. I used tofu instead of soy curls because I had that on hand but OMG it was delicious. Just like I remember from my childhood. Thank you for this recipe!

  8. Julie
    March 26, 2020

    Thanks! I made a modified version of the stew with seitan and fresh shiitake mushrooms, no thickener, no dumplings. It was delicious!

    • Julie Westerman Shanson
      March 26, 2020

      I meant to let you know that it was ranked high when I googled b/c of the pinterest repost, fwiw.

    • Michelle Blackwood, RN
      March 26, 2020

      That’s awesome, I love how you made it your own.

  9. Ethan
    March 15, 2020

    love this recepie!

    A sugguestion: if you reheat this soup, add a little extra water to keep the soup-like consistancy and unifom flavor.

    • Michelle Blackwood, RN
      March 15, 2020

      Excellent suggestion Ethan, thank you for sharing, I do that for all my soups but I take it for granted that I need to include that in the instructions. I really appreciate it.

  10. Leanna
    March 7, 2020

    Hello! Looks delicious! Which brand of veggie broth are you using?

    • Michelle Blackwood, RN
      March 7, 2020

      Leanna, I don’t remember the specific brand since I made this recipe 1 year ago. Pacifica brand sells a gluten-free and vegan vegetable broth. Sometimes I make my own. The recipe is very forgiving so it will work with any vegetable broth. I love to even use 1-2 vegan bouillon cube with water as substitute.

  11. Jamie
    February 19, 2020

    Wow! This was good! I used grape seed oil instead of butter for the dumplings. Also dried parsley for it, too. I also used Plant Protein Strips instead of soy curls, and doubled up on that for more “meat.” I omitted thyme ’cause I’m not a big thyme fan, and the bay leaf because I didn’t have it on hand. Thank you for sharing! Adding to my rotation of recipes!

  12. Ashley Glorioso
    January 30, 2020

    Can I use gnocchi instead of the soy curls?

  13. Jessie
    January 2, 2020

    Excellent recipe! I used TVP instead of soy curls (I live in New Zealand and can’t find soy curls here yet) and subbed a few things for similar ingredients I had on hand and it was still great! Thank you, will definitely be making this again!

  14. kim
    December 31, 2019

    I think I’m missing something in the recipe. When you say “add flour” to the instant pot, how much do you add?? Making this tonight for New Year’s!!

    • Michelle Blackwood, RN
      December 31, 2019

      Kim that’s the 2 tablespoons of flour that is in the soup section of the ingredient list. Happy New Year!

  15. Ruth Ann Byerly
    December 28, 2019

    Hi! Can you use canned biscuits?

    Thanks!!

  16. Jennifer
    December 18, 2019

    Love this recipe! How would I double this?

  17. Amanda Thornton
    December 11, 2019

    My family loves this recipe, now we make it once a week. Thank you!

  18. Melanie
    November 14, 2019

    If using the Gardein chick’n… do we have to thaw it out first?

  19. Lindsey Hoy
    November 14, 2019

    My whole family loves this recipe. I have made it three times so far. I have doubled it twice, maxing out the IP. It is so tasty and satisfying on a cold night. Thanks for the recipe.

    • Michelle Blackwood
      November 14, 2019

      Lindsey, I’m so happy you and your family enjoyed it. Thank you for sharing your feedback.

  20. Sherry
    October 26, 2019

    What to use instead of soy curls?

  21. Michelle
    October 24, 2019

    Can you make this recipe without an instant pot or pressure cooker?

  22. 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.

  23. 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.

  24. 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.

    • Leah Plath
      May 2, 2020

      This recipe was delicious and it was so comforting! It was my first time using soy curls and I’m definitely a fan. I don’t know what I did wrong but the dough for the dumplings was way too runny when I followed the recipe so I had to add quite a bit more flour so I might need to figure out something else for that portion next time!

  25. 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!

  26. 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.

  27. Alaine
    February 4, 2019

    Thanks! Very delicious.

    • Michelle Blackwood
      February 4, 2019

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