PCOS Friendly Gluten Free Instant Pot Chicken and Dumplings

Total time1 hr 15 min

Prep time20 min

Cook time40 min

4.5

(30)

PCOS 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
2 tbsp unsalted butter
Chef's tip
Use 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
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
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
Chef's tip
Use 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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