Low FODMAP Gluten Free Instant Pot Chicken and Dumplings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteA serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
- 1 tsp dried thyme
- 1 tsp dried parsley
- 4 cups chicken broth
- 2 tbsp cornstarch
- 2 tbsp cold water
- ½ cup heavy cream
Ingredient noteA serving of up to about 1 3/4 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!