Gluten Free Instant Pot Chicken and Dumplings
Chicken and dumplings is the kind of deeply comforting, stick-to-your-ribs meal that feels like a hug in a bowl — and this Instant Pot version delivers every bit of that cozy magic without any wheat in sight. The stew builds serious flavor from butter-softened carrots and celery, fragrant thyme and parsley, and a rich chicken broth that gets thickened with a cornstarch slurry and finished with a splash of heavy cream. Tender shredded chicken thighs bring the heartiness, while the gluten free flour-based dumplings steam right on top of the stew under pressure, coming out pillowy, springy, and completely satisfying. The dumpling batter comes together quickly — just dry ingredients whisked with milk, melted butter, and egg — and the key is not overmixing, which keeps them light rather than dense. One of the trickiest parts of making dumplings without traditional wheat flour is getting that soft, cooked-through texture, and the pressure cooker solves that problem beautifully in just eight minutes. This recipe serves 6, making it a fantastic option for a weeknight family dinner or a batch-cook Sunday meal. A scatter of fresh parsley on top adds a little brightness right before serving.
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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
- 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
For the dumplings
- 1 ½ cups gluten free flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ¾ cup whole milk
- 2 tbsp unsalted butter, melted
- 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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