Dairy Free Gluten Free Instant Pot Chicken and Dumplings
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Learn more →Ingredients
6 servings
For the stew
- 1 ½ lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3 medium carrots, peeled and sliced into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 cups chicken broth
- 2 tbsp cornstarch
- 2 tbsp cold water
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For the dumplings
- 1 ½ cups gluten free flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 1 large egg
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Season the chicken thighs all over with 1 tsp kosher salt and 1/2 tsp black pepper. Set the Instant Pot to Sauté (Normal). Add the butter and let it melt, then add the carrots and celery and cook, stirring occasionally, until softened at the edges, about 4 minutes.
- 2
Add the thyme, dried parsley, and chicken broth to the pot, scraping up any browned bits from the bottom. Nestle the seasoned chicken thighs into the liquid in a single layer.
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