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
- Chickpeas
- Gardein Chick’n And Scallopini
- Jackfruit
- Tofu
- Tempeh
- Beyond Meat Chicken-Free Strips
- 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.
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Instant Pot Vegan Chicken And Dumplings
Equipment
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.
Absolutely delicious. Like, weak in the knees, I can’t believe I made this myself, delicious. Thank you! Instant favorite.
Leila, I’m so happy you enjoyed it. I love your descriptive words. Thank you very much!
I’m happy you enjoyed it Leila, thank you for sharing your feedback with us.
This turned out great! I used Morning Star chicken strips. (Not my favorite brand, but it’s all I could find at the store this week.) I also used oat milk instead of almond, and plantain flour instead of AP to thicken the soup. I loved the flavor of the broth and the one-pot simplicity.
Cat, I’m so happy you enjoyed it. Thank you for sharing your adjustments with us.
Making this for the 5th time! Thank you for this DELICIOUS, easy, pantry friendly recipe.
That is so awesome Whit, I’m so happy you enjoy it. Thank you so much for your feedback.
Has become a family favorite! So goooood!
Michelle that is so wonderful to know, I’m so happy your family loves it. Thank you for sharing your feedback.
This recipe is wonderful! We made this for our first instapot recipe and it came out perfect! Makijg it a second time today. =)
Dawn, thank you for your feedback. I’m so happy you enjoyed it.
This is absolutely delicious! My husband and I are obsessed with this soup. I used tofu instead of Soy Curls and ended up needing a bit more flour for the dumplings than listed, but amazing recipe! Thank you!
Alicia, I’m so happy that you and your hubby enjoyed it. I love how you adjusted the recipe and made it work.
Made it today in the slow cooker. was excellent…will make it again for sure.
I used gardein chicken and topped it over peas. My very first Insta pot recipe. Delicious!!!!!!!!
I’m so happy it turned out great for your first Instant Pot recipe, thank you for sharing your feedback with us.
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!
I’m so happy you enjoyed it, Lauralee. Thank you for sharing your feedback.
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!
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 ☺️
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!
Chloe, both will work fine. I hope you enjoy it.