Interstitial Cystitis Friendly Gluten Free Instant Pot Chicken and Dumplings

Total time1 hr 15 min

Prep time20 min

Cook time40 min

Interstitial Cystitis Friendly Gluten Free Instant Pot Chicken and Dumplings

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Ingredients

6 servings

For the stew

1 ½ lb boneless, skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
Ingredient note
Black pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/8 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
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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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