Gluten Free Instant Pot Chicken & Dumplings Recipe

There are certain dishes that just scream comfort, wrapping you in a warm, culinary hug, and for me, Chicken & Dumplings is at the very top of that list. For years after going gluten-free, I longed for a version that truly captured the essence of the classic – that rich, savory broth, tender shredded chicken, and most importantly, light, fluffy dumplings that weren’t dense or crumbly. My early attempts were… let’s just say “learning experiences.” Then came the Instant Pot, and a renewed determination. After much experimenting, tweaking flour blends, and perfecting cooking times, this Gluten-Free Instant Pot Chicken & Dumplings recipe was born. The first time I served it, my family was silent, then came the “Mmmms” and the requests for seconds. The dumplings were pillowy, the chicken perfectly tender, and the broth was pure liquid gold. It’s now a beloved staple in our home, especially on chilly evenings, proving that gluten-free comfort food can be every bit as soul-satisfying as the original.

Why You’ll Fall in Love with These Gluten-Free Instant Pot Chicken & Dumplings

This isn’t just another chicken and dumplings recipe; it’s a game-changer for anyone craving this classic comfort food without the gluten, and with the incredible convenience of the Instant Pot. Here’s why it’s destined to become a favorite:

• Effortlessly Gluten-Free, Deliciously Authentic: We’ve cracked the code on fluffy, tender gluten-free dumplings that hold their shape and taste incredible. Paired with a rich, savory chicken stew, you won’t feel like you’re missing a thing.
• Instant Pot Magic: The Instant Pot makes this dish remarkably quick and easy. It tenderizes the chicken beautifully in a fraction of the time, develops deep flavors, and allows you to cook the dumplings right in the same pot for minimal cleanup.
• One-Pot Wonder: From sautéing the aromatics to pressure cooking the chicken and simmering the dumplings, everything happens in the Instant Pot. Fewer dishes mean more time enjoying your meal.
• Hearty and Comforting: This is the ultimate comfort food – warm, savory, and incredibly satisfying. Perfect for chilly days, when you’re feeling under the weather, or just need a culinary hug.
• Family-Friendly: A classic dish that appeals to all ages. Even picky eaters will have a hard time resisting the tender chicken and soft dumplings.
• Customizable: Easily adaptable to your preferences. Add different vegetables, adjust the seasonings, or make it creamier if you like.
• Great for Meal Prep (Partially): The chicken stew base can be made ahead, and then you can simply make and cook the dumplings fresh when you’re ready to serve for the best texture.
• No More Gummy or Dense Dumplings: Our carefully tested dumpling recipe and cooking method ensure they come out light and airy every time.

This Gluten-Free Instant Pot Chicken & Dumplings recipe delivers all the nostalgic flavor and comfort you crave, made accessible and easy for modern, gluten-free kitchens.

Gather Your Ingredients: The Building Blocks of Comfort

For this soul-soothing Gluten-Free Instant Pot Chicken & Dumplings, which serves approximately 4-6 people, you will need:

For the Chicken Stew:

• 1.5 lbs (approx. 680g) boneless, skinless chicken thighs (preferred for moisture and flavor), cut into 2-inch pieces (or boneless, skinless chicken breasts, see notes)
• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon dried rosemary, crushed (optional, but adds nice depth)
• 1 bay leaf
• 4 cups (32 fl oz / 950ml) gluten-free chicken broth (ensure it’s certified gluten-free)
• 1 teaspoon salt (or to taste, depends on broth saltiness)
• ½ teaspoon black pepper (or to taste)
• ½ cup frozen peas (optional, stirred in at the end)
• 2 tablespoons fresh parsley, chopped (for garnish and stirring in at the end)
• For Slurry (Thickener – Optional):
  • 2 tablespoons cornstarch (ensure gluten-free) OR 3 tablespoons gluten-free all-purpose flour blend
  • 3-4 tablespoons cold water or reserved broth

For the Gluten-Free Dumplings:

• 1 ½ cups (approx. 180-200g, depending on blend) gluten-free all-purpose flour blend (must contain xanthan gum, or add ½ teaspoon xanthan gum if your blend doesn’t include it)
• 2 teaspoons baking powder (ensure gluten-free)
• ½ teaspoon salt
• ¼ teaspoon black pepper (optional)
• 2 tablespoons cold unsalted butter, cut into small pieces (or dairy-free butter alternative, or 2 tbsp olive oil)
• ¾ cup milk (dairy or unsweetened dairy-free alternative like almond or soy milk), plus more if needed
• Optional: 1 tablespoon chopped fresh parsley or chives for the dumpling batter

Important Notes on Ingredients:

• Chicken: Chicken thighs are highly recommended as they remain more tender and flavorful during pressure cooking. If using chicken breasts, they may become slightly drier; consider cutting them into larger pieces and shredding after cooking.
• Gluten-Free Flour Blend: The success of your dumplings heavily relies on the quality of your GF flour blend. Use a reputable brand designed for all-purpose baking. Blends vary, so you might need to slightly adjust the liquid in the dumpling batter. Ensure it contains xanthan gum.
• Broth: Always use a good quality, certified gluten-free chicken broth. The flavor of the broth is paramount to the dish.

Having these quality ingredients on hand is the first step to a delicious and comforting gluten-free meal.

Step-by-Step Instructions for Instant Pot Perfection

Let’s walk through making these incredible Gluten-Free Instant Pot Chicken & Dumplings. Follow these steps carefully for the best results.

1. Sauté Aromatics:
   • Turn your Instant Pot to the “Sauté” function (medium or normal heat). Add the olive oil.
   • Once the oil is shimmering, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
   • Add the minced garlic, dried thyme, and optional dried rosemary. Sauté for another minute until the garlic is fragrant. Press “Cancel.”
2. Deglaze (Optional but Recommended):
   • If there are any browned bits stuck to the bottom of the pot, pour in about ¼ cup of the chicken broth and scrape them up with a wooden spoon or spatula. This adds flavor and prevents a “Burn” notice.
3. Pressure Cook the Chicken & Stew Base:
   • Add the chicken pieces to the pot. Pour in the remaining chicken broth. Add the bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Stir gently to combine.
   • Secure the lid on the Instant Pot, ensuring the steam release valve is set to “Sealing.”
   • Select the “Pressure Cook” or “Manual” function and set the timer for 10 minutes on high pressure. (If using bone-in chicken, increase to 12-15 minutes).
   • Once the cooking time is complete, allow the pressure to release naturally for 10 minutes (NPR). Then, carefully perform a quick release (QR) for any remaining pressure.
4. Prepare Chicken & Broth for Dumplings:
   • Once the pin drops, carefully open the lid. Remove the chicken pieces with tongs and place them on a cutting board. Remove and discard the bay leaf.
   • Using two forks, shred the cooked chicken.
   • If you plan to thicken the stew further (optional): Turn the Instant Pot back to “Sauté” mode (low). In a small bowl, whisk together the cornstarch (or GF flour) with the cold water to create a smooth slurry. Pour the slurry into the simmering broth in the Instant Pot, whisking constantly until the broth thickens slightly. Let it simmer for 1-2 minutes. Press “Cancel” if it gets too hot. You want a gentle simmer for the dumplings.
5. Make the Gluten-Free Dumpling Batter:
   • While the chicken is cooling slightly or the broth is simmering, prepare the dumpling batter.
   • In a medium bowl, whisk together the gluten-free all-purpose flour blend, baking powder, salt, and optional pepper and fresh herbs.
   • Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (If using oil, simply whisk it into the dry ingredients).
   • Gradually stir in the milk, mixing until just combined. The batter should be thick and sticky, like a very thick drop biscuit batter. Do NOT overmix. Add an extra tablespoon of milk if it seems too dry, but it should not be runny.
6. Cook the Dumplings:
   • Ensure the broth in the Instant Pot is at a gentle simmer (if you turned off Sauté, turn it back on to low or medium-low). If it’s boiling too rapidly, the dumplings might break apart.
   • Drop spoonfuls of the dumpling batter (about 1-2 tablespoons each) directly into the simmering broth. Try not to overcrowd them; they will expand.
   • Once all dumplings are in, do not stir them.
   • Place the Instant Pot lid back on, but set the steam release valve to “Venting.” (Alternatively, you can use a glass lid that fits your Instant Pot, if you have one).
   • Let the dumplings simmer gently for 10-12 minutes, or until they are cooked through and fluffy. They should appear puffed and a toothpick inserted into the center of a dumpling should come out clean.
7. Finish and Serve:
   • Gently stir the shredded chicken back into the pot with the dumplings.
   • Stir in the frozen peas (if using) and chopped fresh parsley. Allow the peas to heat through for a minute or two.
   • Taste and adjust seasonings (salt, pepper) if necessary.
   • Ladle the Gluten-Free Chicken & Dumplings into bowls and serve hot, garnished with more fresh parsley if desired.

Enjoy this incredibly comforting and satisfying gluten-free meal made effortlessly in your Instant Pot!

Nutrition Facts (Approximate)

Understanding the nutritional content can be helpful. The following are approximate nutrition facts for one serving of Gluten-Free Instant Pot Chicken & Dumplings, assuming the recipe serves 6 and using chicken thighs and standard milk.

• Servings: 6
• Calories per serving: Approximately 400-500 calories

Breakdown (estimates, will vary based on exact GF flour blend, type of milk, and chicken used):

• Protein: 30-40g
• Fat: 15-25g (primarily from chicken thighs and butter/milk in dumplings)
  • Saturated Fat: 5-10g
• Carbohydrates: 35-45g (mainly from dumplings and vegetables)
  • Fiber: 3-5g
  • Sugar: 4-7g (naturally occurring)
• Sodium: Varies significantly based on the saltiness of your broth and added salt (typically 800-1200mg). Use low-sodium broth and adjust salt to taste to control this.

These figures are estimates. For precise nutritional information, it’s best to use a nutrition calculator and input your specific ingredients and quantities. This dish provides a good balance of protein, carbohydrates, and fats, making it a satisfying and relatively wholesome comfort meal.

Preparation and Cook Time: Comfort in a Hurry

One of the beauties of using the Instant Pot is the time savings without compromising on flavor. Here’s a breakdown:

• Preparation Time: 20-25 minutes
  • This includes chopping vegetables, cutting chicken, and mixing the dumpling batter.
• Instant Pot Cook Time:
  • Sauté Aromatics: 5-7 minutes
  • Pressure Build-up: 10-15 minutes (varies)
  • Pressure Cook Chicken: 10 minutes
  • Natural Pressure Release: 10 minutes
  • Dumpling Simmer Time: 10-12 minutes
• Total Active Time (Prep & Sauté/Dumpling Drop): ~30 minutes
• Total Time (Including pressure build/release & cooking): Approximately 1 hour to 1 hour 15 minutes

While it’s not a 30-minute meal from absolute scratch, a significant portion of the time is hands-off while the Instant Pot does its magic. For traditional chicken and dumplings, this is remarkably quick!

How to Serve Your Gluten-Free Chicken & Dumplings

Serving this dish is straightforward, but a few touches can enhance the experience:

• Serve in Bowls: Ladle generous portions of the chicken stew and dumplings into deep soup bowls. Ensure everyone gets a good mix of chicken, vegetables, broth, and plenty of dumplings.
• Garnish Generously:
  • A sprinkle of freshly chopped parsley right before serving adds a burst of color and freshness.
  • A few grinds of fresh black pepper can enhance the savory flavors.
  • A tiny drizzle of high-quality olive oil or a sprinkle of paprika can also be nice.
• Accompaniments (Keep it Gluten-Free!):
  • Gluten-Free Bread or Biscuits: Perfect for soaking up any leftover delicious broth. Look for good quality gluten-free rolls or bake a batch of GF biscuits.
  • Simple Green Salad: A light salad with a simple vinaigrette can provide a refreshing contrast to the richness of the stew.
  • Steamed Green Beans: A side of simple steamed or roasted green beans complements the meal well.
• For a Creamier Version (Optional):
  • If you prefer an even creamier stew, you can stir in ¼ to ½ cup of heavy cream or full-fat coconut milk (for dairy-free) along with the peas at the end. Let it heat through but do not boil.

Presentation is simple: let the comforting, rustic nature of the dish shine. The aroma alone will draw everyone to the table!

Additional Tips for Perfect Gluten-Free Dumplings Every Time

Achieving light, fluffy gluten-free dumplings is key. Here are five essential tips:

1. Choose the Right Gluten-Free Flour Blend: This is paramount. Use a high-quality all-purpose gluten-free flour blend that is designed for baking and contains xanthan gum. If your blend doesn’t have xanthan gum, you’ll need to add it (typically ½ teaspoon for this amount of flour). Different blends absorb liquid differently, so be prepared to adjust milk by a tablespoon if needed.
2. Do NOT Overmix the Dumpling Batter: Mix the wet and dry ingredients until just combined. Overmixing will develop the starches too much and can lead to tough, dense dumplings. A few lumps are perfectly fine. Treat it like biscuit dough.
3. Ensure a Gentle Simmer for Cooking Dumplings: The broth should be at a gentle, consistent simmer, not a rolling boil. If the broth is boiling too vigorously, the dumplings can break apart or cook unevenly. Adjust the “Sauté” setting on your Instant Pot to low or medium-low as needed.
4. Don’t Peek While Dumplings Cook (Initially): Once you drop the dumplings and cover the pot (lid on “Venting”), resist the urge to lift the lid for at least the first 8-10 minutes. This allows the steam to build up and cook the dumplings properly, helping them become light and fluffy.
5. Space Them Out: When dropping the dumpling batter into the simmering broth, try to give them a little space. They will puff up and expand as they cook. If they are too crowded, they might stick together or not cook as evenly.

Following these tips will greatly increase your chances of achieving those perfect, pillowy gluten-free dumplings that make this dish so special.

Frequently Asked Questions (FAQ) About Gluten-Free Instant Pot Chicken & Dumplings

Here are answers to some common questions you might have:

1. Q: Can I use frozen chicken for this recipe?
   • A: Yes, you can use frozen chicken thighs or breasts. You do not need to thaw them first. Increase the pressure cooking time by 3-5 minutes (so, 13-15 minutes for frozen boneless, skinless chicken). The Instant Pot will take longer to come to pressure.
2. Q: My gluten-free dumplings were heavy/gummy. What went wrong?
   • A: Several factors could contribute:
     • Overmixing the batter: This is a common culprit. Mix only until just combined.
     • Flour blend: The type and quality of your GF flour blend are critical. Some blends are denser than others. Ensure it contains xanthan gum.
     • Baking powder: Ensure your baking powder is fresh and gluten-free. Old baking powder won’t provide enough lift.
     • Liquid amount: Too much liquid can make them gummy; too little can make them dry. The batter should be thick and sticky.
     • Simmering too hard/softly: A too-vigorous boil can break them up; too low a simmer might not cook them through properly.
3. Q: Can I make this recipe dairy-free?
   • A: Yes! For the dumplings, use a dairy-free butter alternative (like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance sticks) or olive oil. Use an unsweetened plant-based milk like almond, soy, or oat milk (ensure it’s gluten-free). The chicken stew base is naturally dairy-free if you don’t add cream at the end.
4. Q: How do I store and reheat leftovers?
   • A: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. You may need to add a splash of broth or water as the dumplings will absorb more liquid upon sitting. Microwaving is also an option, but stovetop reheating is often better for texture. Dumplings are best fresh but still good reheated.
5. Q: Can I add other vegetables to the stew?
   • A: Absolutely! Feel free to add diced potatoes (add with the chicken before pressure cooking), mushrooms (sauté with onions), parsnips, or leeks. Adjust cooking liquid if adding a lot of extra volume. Leafy greens like spinach or kale can be stirred in at the very end until wilted.

These answers should help you navigate this recipe with confidence and adapt it to your needs!

The Science and Art of Perfect Gluten-Free Dumplings

Creating truly light and fluffy gluten-free dumplings can feel like a culinary triumph, and understanding a bit of the science helps. Unlike wheat flour, gluten-free flours lack the protein structure (gluten) that traditionally gives dumplings their chew and elasticity. Here’s how we compensate:

• The Right Flour Blend: A well-balanced gluten-free all-purpose flour blend is crucial. These typically contain a mix of different flours and starches (like rice flour, tapioca starch, potato starch, sorghum flour, etc.). Each component plays a role: some provide structure, others softness.
• Xanthan Gum is Key: Xanthan gum (or sometimes guar gum) acts as a binder and emulsifier, mimicking some of the properties of gluten. It provides elasticity and helps hold the dumplings together, preventing them from crumbling. If your flour blend doesn’t include it, adding it is non-negotiable for good dumpling texture.
• Leavening Power: Baking powder is essential for creating air pockets, which make the dumplings light and fluffy. Ensure it’s fresh, as its potency diminishes over time. The chemical reaction of baking powder releases carbon dioxide gas when mixed with liquid and heated, causing the batter to rise.
• Fat for Tenderness: Cold butter cut into the flour (like in biscuits) creates layers and steam pockets as it melts during cooking, contributing to a tender texture. Oil or dairy-free butter alternatives also work by coating the flour particles and inhibiting excessive structure formation, leading to softness.
• Minimal Mixing: Overmixing gluten-free batter can make it tough. Once the liquid is added, you’re hydrating the starches and activating the xanthan gum. Mixing just until combined prevents the starches from becoming too gummy and the xanthan gum from making the dough too tough.
• Gentle Simmer & Steam: Cooking the dumplings in a gently simmering liquid, covered, allows them to cook through evenly with moist heat. The steam trapped under the lid helps them puff up. Dropping them into rapidly boiling liquid can cause them to break apart before they set.

By respecting these principles, you move from hoping for good dumplings to consistently making good dumplings, even without gluten.

Variations and Customizations to Make It Your Own

While this classic recipe is fantastic as is, feel free to put your own spin on it:

• Creamy Chicken & Dumplings: For a richer, creamier broth, stir in ¼ to ½ cup of heavy cream, half-and-half, or full-fat canned coconut milk (for dairy-free) during the last few minutes of cooking, after the dumplings are done. Let it heat through but avoid boiling.
• Herbaceous Dumplings: Add more fresh herbs to your dumpling batter. Chopped chives, a pinch of dried dill, or a bit more parsley can add lovely flecks of color and flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of gluten-free hot sauce to the stew base for a subtle warmth.
• Lemon Zest: A teaspoon of fresh lemon zest stirred into the stew at the end, along with the parsley, can brighten the flavors beautifully.
• Mushroom Medley: Sauté 8 oz of sliced cremini or button mushrooms along with the onions, carrots, and celery for an earthier flavor.
• Bone-In, Skin-On Chicken Thighs: For maximum flavor, use bone-in, skin-on chicken thighs. Brown them skin-side down in the Instant Pot during the sauté step until crispy, then remove. Sauté aromatics, then return chicken to the pot (skin-side up if possible) before pressure cooking. Remove skin before shredding if desired. The bones will add even more richness to the broth.
• Vegetarian “Chicken” & Dumplings: For a vegetarian version, use a good quality vegetable broth. Substitute the chicken with 2 cans of rinsed and drained cannellini beans or chickpeas, or use a gluten-free plant-based chicken alternative (like seitan if you can find a GF version, or jackfruit). Add hearty vegetables like potatoes and parsnips.

Don’t be afraid to experiment a little. The Instant Pot is forgiving, and you might discover a new family favorite variation!

Final Thoughts: Your Go-To Gluten-Free Comfort Meal

This Gluten-Free Instant Pot Chicken & Dumplings recipe is more than just a set of instructions; it’s an invitation to rediscover a cherished comfort food without compromise. The Instant Pot transforms a traditionally slow-cooked dish into a weeknight possibility, while careful attention to gluten-free ingredients ensures that everyone can enjoy those fluffy dumplings and rich, savory stew.

It’s a dish that nourishes both body and soul, perfect for gathering the family around the table or for treating yourself to something truly special. The combination of tender chicken, soft vegetables, and light-as-air dumplings in a flavorful broth is a classic for a reason. Now, with this gluten-free adaptation, it’s accessible to even more food lovers.

So, embrace the ease of your Instant Pot, trust in the magic of well-chosen gluten-free ingredients, and get ready to create a pot of comforting goodness that will have you saying, “I can’t believe this is gluten-free!” Enjoy every spoonful.

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