Craving a classic comfort meal without the gluten or the all-day fuss? Look no further! These incredibly easy Instant Pot Gluten-Free Chicken and Dumplings deliver a warm, satisfying hug in a bowl, guaranteed to become a new family favorite. Imagine a rich, creamy, and velvety chicken soup, brimming with succulent shredded chicken and tender, fluffy homemade gluten-free dumplings – all brought to your table in a remarkable 35 minutes. It’s a culinary magic trick that tastes like it simmered for hours, offering an unparalleled depth of flavor and texture that defies its speedy preparation.

The Ultimate Easy Gluten-Free Instant Pot Chicken & Dumplings

It’s official: this Instant Pot GF chicken and dumplings recipe has quickly risen through the ranks to tie with our epically flavorful homemade stuffed pepper soup as one of the most celebrated and requested dishes in our home. If you’ve ever doubted your ability to create a luxurious, buttery bowl of creamy chicken soup with delicate, from-scratch gluten-free dumplings, prepare to be delightfully surprised. This recipe masterfully bypasses condensed soups, relying instead on wholesome, simple ingredients that come together effortlessly. It’s perfectly manageable for kitchen novices and a consistent winner for weeknight gluten-free dinner ideas, proving that comfort food doesn’t have to be complicated or time-consuming.

The secret to these exceptional gluten-free dumplings lies in their simplicity and the right flour blend. Trust us when we say, no one will ever suspect these light and pillowy morsels are gluten-free! They’re crafted using an all-purpose gluten-free flour blend with a straightforward “mix and dump” method, eliminating any fussy steps or complicated techniques. You’ll be amazed at how easily you can achieve such perfect texture and flavor.

Beyond the dumplings, the homemade soup itself is truly effortless. Just combine simple, flavorful ingredients like boneless chicken breasts, rich broth, and a harmonious blend of seasonings with your chopped aromatic vegetables. Cook it all under pressure for just 15 minutes, and you’ll unlock a depth of flavor typically associated with slow-simmered dishes. It’s like enjoying all the wholesome goodness and satisfying creaminess of a flaky gluten-free chicken pot pie, but in a quick, hearty, and incredibly easy soup format.

Why You’ll Fall in Love with This Recipe

This Instant Pot Gluten-Free Chicken and Dumplings recipe isn’t just another meal; it’s a game-changer for busy weeknights and a comforting hug for chilly evenings. Here’s why it deserves a spot in your regular rotation:

Speed and Simplicity with the Instant Pot

The magic of the Instant Pot truly shines here. What traditionally takes hours of simmering on the stovetop is condensed into a mere 35 minutes from start to finish. The pressure cooker infuses the chicken and vegetables with incredible flavor and tenderness in a fraction of the time, making gourmet-tasting comfort food an accessible reality even on your busiest days. Say goodbye to laborious cooking and hello to quick, delicious satisfaction.

Unbeatable Flavor and Texture

Forget bland, watery soups. This recipe delivers a thick, rich, and intensely flavorful broth that’s both creamy and savory. The chicken cooks to perfection, easily shredding into tender morsels that melt in your mouth. And the dumplings? They are the star – light, airy, and wonderfully chewy, soaking up the delicious broth without ever becoming dense or gummy. Every spoonful is a perfect balance of textures and tastes.

Guaranteed Gluten-Free Perfection

For those navigating a gluten-free diet, finding truly satisfying comfort food can be a challenge. This recipe not only meets the gluten-free requirement but exceeds expectations. The dumplings are so authentic in taste and texture that even non-GF eaters won’t notice the difference. It’s a dish that everyone at the table can enjoy, eliminating the need for separate meals and bringing joy back to shared family dinners.

Let’s Craft This Comforting Meal Together!

(Below you’ll find step-by-step photos and detailed instructions. For the complete list of ingredients and precise amounts, please scroll down to the recipe card.)

Crafting the Hearty Chicken Soup Base

Begin by selecting the ‘Sauté’ function on your Instant Pot. Melt the butter until shimmering, then add your chopped onion, carrots, and celery. These foundational vegetables, known as mirepoix, are crucial for building deep flavor. Sauté them for 4-5 minutes, stirring occasionally, until they become tender-crisp. The slight caramelization adds a wonderful sweetness. Finally, stir in the minced garlic and cook for just 1 minute more until fragrant – be careful not to burn it, as burnt garlic can turn bitter. Once sautéed, press ‘Cancel’ to turn off the Sauté function.

Next, introduce the star protein: the chicken breasts. Place them directly into the pot, then pour in the gluten-free chicken broth, ensuring it covers the chicken and vegetables. Season generously with dried parsley, thyme, onion powder, garlic powder, salt, and pepper. These herbs and spices are key to that classic, comforting chicken soup flavor. Secure the lid on your Instant Pot and set the valve to the ‘Sealing’ position. Cook on ‘High Pressure’ for 15 minutes. Once cooking is complete, perform a quick release of the pressure. Carefully remove the cooked chicken breasts and shred them into bite-sized pieces using two forks. This method ensures perfectly tender chicken that easily absorbs the soup’s flavors.

Pro Tip: Using Rotisserie Chicken? If you’re opting for an even quicker shortcut, use pre-cooked rotisserie chicken! You’ll only need to pressure cook the vegetables, broth, and seasonings for about 5 minutes to meld the flavors. Then, simply add your chopped, cooked rotisserie chicken to the pot during the thickening stage.

Achieving Creamy Richness and Texture

With the chicken shredded and the broth rich with flavor, it’s time to add back the tender chicken and the vibrant frozen peas to the pot. Press the ‘Sauté’ function again to bring the liquid to a gentle simmer. In a separate small bowl, whisk together the heavy cream and cornstarch until smooth. This slurry is what will transform your flavorful broth into a luxuriously thick and creamy soup base. Gradually stir the cornstarch mixture into the simmering liquid in the Instant Pot. Continue to cook and stir for about 1 minute, watching as the soup visibly thickens to a beautiful, velvety consistency. This step ensures a restaurant-quality texture that truly elevates the dish.

Substitution Note: If heavy cream isn’t available or preferred, evaporated milk can also be used for a similar rich and creamy effect.

Mastering Gluten-Free Dumpling Perfection

Crafting delicious homemade gluten-free dumplings is far from daunting, especially when you use the right ingredients and technique. For truly light and fluffy results, we highly recommend investing in a quality gluten-free all-purpose flour blend. Our go-to choice is Cup4Cup gluten-free flour because its unique blend, which includes cornstarch, consistently produces dumplings with an incredible airy texture that holds up beautifully in the soup. This flour blend ensures a perfect balance of tenderness and structure, preventing any gumminess.

The process for preparing the dumpling dough is remarkably simple. In a medium bowl, whisk together the gluten-free flour, baking powder (which gives the dumplings their lift), salt, and pepper. Once the dry ingredients are combined, add the melted and cooled butter along with the milk. Stir the mixture just until it forms a very thick, cohesive dough. Avoid overmixing, as this can lead to tougher dumplings. The dough should be thick enough to hold its shape when dropped from a spoon – easy peasy!

Dropping and Simmering to Perfection

Drop dumplings are a favorite for a reason: they’re quick, easy, and require no rolling or cutting. However, a couple of key tips will ensure your dumplings are an absolute success. First, remember that these little dough balls will roughly double in size as they cook. Plan accordingly when portioning them out, as larger dumplings will naturally take longer to cook through to the center.

While you can certainly use two spoons to drop the dough into the simmering soup (as sometimes pictured), for maximum efficiency and consistently sized dumplings (which ensures they cook evenly at the same rate), we highly recommend using a small cookie scoop. A trigger-release scoop makes the process incredibly fast and mess-free.

Once all your dumplings are in the pot, let them simmer gently, stirring very occasionally to prevent sticking. The cooking time will range from 5 to 12 minutes, depending on the size of your dough balls. To accurately check for doneness, insert a toothpick into the center of a dumpling. It should come out clean, without any wet or sticky dough attached. When in doubt, it’s better to slightly overcook than to serve undercooked, gummy dumplings. A perfectly cooked dumpling will be light, tender, and fully cooked through, contributing beautifully to the creamy soup.

Tips for Instant Pot Gluten-Free Chicken and Dumplings Success

Choosing the Right Gluten-Free Flour Blend

The type of gluten-free flour you use significantly impacts the texture of your dumplings. For the best results, opt for a high-quality all-purpose gluten-free flour blend, especially one that contains xanthan gum (or states it’s suitable for baking) and starches like cornstarch or tapioca starch. These ingredients help mimic the elasticity and structure of wheat flour. Blends like Cup4Cup are often recommended for their ability to produce light and fluffy baked goods, which translates perfectly to dumplings. Avoid single-ingredient gluten-free flours like almond or coconut flour, as they have different properties and will not yield the desired texture.

Don’t Overmix Your Dumpling Dough

Just like with traditional baking, overmixing gluten-free dumpling dough can lead to a tough and dense product. Mix the dry ingredients thoroughly, then add the wet ingredients and stir only until just combined. A few lumps are perfectly fine. The goal is a thick, but still somewhat shaggy, dough that holds its shape. Gentle handling ensures light and tender dumplings.

Perfecting Your Dumpling Size and Cook Time

As mentioned, dumplings expand while cooking. For consistent results, aim for uniformly sized dough balls. A small cookie scoop (about 1.5 tablespoons) is ideal for this. If your dumplings vary greatly in size, some might be undercooked while others are perfect. When simmering, the cook time is crucial; smaller dumplings might be done in 5-7 minutes, while larger ones could take up to 12 minutes. Always perform the toothpick test to ensure they are cooked through to avoid a raw, gummy center.

Reheating for Best Results

Leftover chicken and dumplings are a treat, but reheating them properly is key to maintaining their delicious texture. The best method is “low and slow” on the stovetop, stirring frequently. If the sauce has thickened too much overnight, add a splash of milk or broth while reheating to restore its creamy consistency. Microwaving is an option, but do so at 50% power in short bursts (e.g., 2 minutes, stir, repeat) to prevent the dumplings from becoming rubbery and the sauce from breaking. Finish with 30-60 seconds on full power to ensure it’s piping hot. This gentle approach keeps everything wonderfully tender and flavorful.

Customization and Variations

• Add More Veggies: Feel free to toss in other quick-cooking vegetables like diced zucchini, corn, or spinach during the last few minutes of simmering, right before or after the dumplings.
• Herbs & Spices: Experiment with different herbs! A pinch of rosemary or a bay leaf added during the pressure cooking phase can lend another layer of aromatic complexity. Fresh parsley or chives as a garnish add brightness.
• Dairy-Free Option: To make this recipe dairy-free, substitute the butter with a plant-based butter alternative and use unsweetened full-fat coconut milk or a rich oat milk in place of heavy cream and regular milk. Ensure your gluten-free broth is also dairy-free.
• Chicken Thighs: While chicken breasts are great, boneless, skinless chicken thighs can be used for an even richer flavor and more tender texture. Cook time remains similar.

Serving Suggestions

This hearty dish is a complete meal on its own, but it pairs wonderfully with a few simple accompaniments. A fresh, crisp green salad with a light vinaigrette offers a refreshing contrast to the rich soup. For those who enjoy dipping, a side of warm gluten-free cornbread or a crusty gluten-free baguette would be perfect for soaking up every last drop of the creamy broth. Enjoy a truly satisfying and wholesome dining experience!

Frequently Asked Questions (FAQ)

Q: Can I use frozen chicken breasts directly in the Instant Pot?
A: Yes, you can! Increase the high pressure cooking time to 20-25 minutes for frozen chicken breasts, depending on their size. All other steps remain the same.

Q: My soup is too thin/thick, how can I fix it?
A: If it’s too thin, make a small slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then stir it into the simmering soup until thickened. If it’s too thick, simply add a bit more gluten-free chicken broth or milk until it reaches your desired consistency.

Q: Can I make this in a slow cooker instead of an Instant Pot?
A: Yes, while the cooking time will be much longer, this recipe can be adapted. Sauté the vegetables on the stovetop first, then combine all soup ingredients (except peas, cream, cornstarch, and dumpling ingredients) in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked and tender. Shred chicken, then return to pot. Add peas. In the last 30-60 minutes, whisk in the cream/cornstarch mixture and drop in the dumplings, cooking until they are done. Adjust liquid as needed.

Q: How long do leftovers last?
A: Stored in an airtight container in the refrigerator, leftovers will stay fresh for 3-4 days. The dumplings may soften a bit over time, but the flavor remains excellent.

Did you make this comforting recipe? We love hearing from you! Leave a star rating and comment below the recipe card. Your feedback helps others discover and enjoy our recipes, and we genuinely appreciate hearing from our community! -Melissa

4.36 stars (31 ratings)

Quick Instant Pot Chicken and Dumplings (Gluten-Free)

Melissa Erdelac

Yield:
6

Prep Time:

10 mins

Cook Time:

25 mins

Total Time:

35 mins

If you are looking for a comforting gluten-free dinner option, these easy Instant Pot chicken and dumplings are guaranteed to hit. Enjoy a thick, creamy bowl of velvety chicken soup, made effortlessly in a pressure cooker, with tender, homemade gluten-free dumplings. It may taste like it took all day to make, but is actually on the table in only 35 minutes!

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Video for Instant Pot Chicken and Dumplings available on MamaGourmand.com

Ingredients

• 4 tablespoons butter
• 1 small onion, chopped
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 pounds boneless chicken breasts
• 4 cups gluten-free chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup frozen peas, thawed
• ¾ cup heavy cream
• 2 tablespoons cornstarch

Dumplings

• 1 ⅔ cup gluten-free all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 4 tablespoons butter, melted and cooled
• ¾ cup milk

Equipment

• Pressure Cooker
• Trigger scoop
• Santoku Knife

Instructions

• Press SAUTE function and melt butter in pressure cooker. Add the onion, carrots, and celery. Cook and stir for 4-5 minutes, or until veggies are crisp tender. Add garlic and sauté 1 minute longer. Press CANCEL.
• Add chicken, chicken broth, parsley, thyme, onion powder, garlic powder, salt, and pepper to pot. Close lid and make sure valve is sealed. Cook on HIGH pressure for 15 minutes.
• Quick release pressure and remove chicken to shred into large pieces. Add shredded chicken and peas to the pot and press SAUTE to simmer.
• Whisk together heavy cream with cornstarch and stir into simmering liquid. Cook and stir for 1 minute, or until slightly thickened.
• For dumplings, whisk together flour, baking powder, salt, and pepper. Add melted and cooled butter and milk to flour mixture. Stir to combine. The dough will be very thick.
• Use a spoon or small trigger scoop to portion out a dumpling ball (NOTE: Dumplings will double in size once they are cooked). Use another spoon to scrape the dough into the simmering liquid, or release with trigger. Repeat until all the dough has been used.
• Let the dumplings simmer for 5-12 minutes, depending on the size of the dough ball. Stir gently occasionally. Insert a toothpick into the center of the dumpling to make sure the dough isn’t wet and it is cooked through. Serve immediately.

Notes

Reheating

The key is low and slow when reheating! We recommend using the stovetop to control the heat and stir frequently. If you find the sauce has thickened too much, add an additional splash of milk or broth.
The microwave may also be used, but cook at 50% power in short intervals (e.g., 2 minutes, stir, then add more time at 50% power). Finish the last 30 seconds to 1 minute on full power to ensure it’s heated through.

Calories: 617kcal
,

Carbohydrates: 42g
,

Protein: 40g
,

Fat: 32g
,

Saturated Fat: 18g
,

Cholesterol: 180mg
,

Sodium: 1592mg
,

Potassium: 1108mg
,

Fiber: 4g
,

Sugar: 5g
,

Vitamin A: 6917IU
,

Vitamin C: 23mg
,

Calcium: 171mg
,

Iron: 4mg

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