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

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

• Vegan Instant Pot Pinto Beans
• Instant Pot Black-Eyed Peas Curry
• Instant Pot Vegan Jackfruit Curry

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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. 

4.96 from 48 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: vegan instant pot chicken and dumplings

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Servings: 4 servings

Calories: 475kcal

Equipment

• 1 Pressure Cooker

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 Curls™ 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.

Nutrition

Calories: 475kcal | Carbohydrates: 42g | Protein: 19g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 756mg | Potassium: 456mg | Fiber: 10g | Sugar: 4g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 247mg | Iron: 7mg