Gluten Free Chicken and Dumplings Recipe
Gluten Free Chicken and Dumplings is the most amazing gluten free comfort food. And it takes a fraction of the time if you use an Instant...
Ingredients
- 1 tablespoon Oil
- 1/2 cup Diced Onion
- 1/4 cup Diced Celery
- 1/4 cup Diced Carrots
- 2 pounds Chicken Breasts, thighs, bone-in or out, your choice
- 2 large Potato Diced, approx 3 cups
- 2 cups Frozen Peas and Carrots Thawed
- 2 cups High Quality Gluten Free Flour Like GF Jules
- 1 teaspoon Xanthan Gum Omit if your gluten free flour already has xanthan gum in it
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg
- 2/3 cup Milk You can use dairy or dairy-free milk
Instructions
- Set your Instant Pot to “sauté” and sauté the onion, celery, and carrot in the oil until softened.
- Add the chicken, then add water until you reach the 6 cup line.
- Seal and cook on “Poultry” for 35 minutes.
- Once it finishes, let the pressure come down and then open your Instant Pot.
- Remove the chicken and discard any bones. Shred the chicken and put it back in the broth.
- Stir in the diced potatoes and turn your Instant Pot to slow cook while you prepare the dumplings.
- For the dumplings, whisk together the flour xanthan gum (if your flour doesn’t already have it), baking powder, and salt.
- In a small bowl whisk together the egg and milk.
- Add it to the flour mixture and mix until you have a soft, smooth, but still sticky dough.
- Drop heaping tablespoons of the dumpling mixture onto the chicken soup (I used my 1 1/2 tablespoon cookie scoop.) DON’T STIR! Let the dumplings sit on the top and don’t stir them in.
- Seal you Instant Pot again and set it to pressure cook for 12 minutes.
- Let the pressure come down, and then open your Instant pot and stir in the thawed peas and carrots.