Chicken and Dumplings Instant Pot Recipe

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gluten free chicken and dumplings instant pot recipe

It’s the season for one of my favorite meals: chicken and dumplings. My unique spin on this classic dish is adding crispy & garlicky hen of the woods mushrooms on top – it brings it to a whole new level. This Chicken and Dumplings instant pot recipe is made effortlessly in the Instant Pot or another pressure cooker.

This heartwarming dish features succulent chicken, gluten-free dumplings infused with chopped parsley, and a garnish of crispy garlicky Hen of the Woods mushrooms. Perfect for those seeking a deliciously satisfying meal that comes together in no time. Get ready to elevate your comfort food season with this Instant Pot Chicken and Dumplings instant pot creation.

Ingredients:

• 1 whole chicken without giblets
• 3 large carrots
• 1/2 head celery
• 7-8 cloves garlic
• 1/2 large white onion
• Hen of the Woods Mushrooms
• 2 Tbsp butter or oil
• 2 Tbsp chicken flavor Better Than Bouillon
• 1 cup parsley
• 6 cups water

Dumplings:

• 2 cups all purpose flour (for gluten-free Red Bobs Mill 1:1 ratio baking mix)
• 4 tablespoons confectionary sugar
• 4 teaspoons baking powder
• 2 teaspoons salt 
• 4 tablespoons melted butter
• 1 cup milk (I used 1/2 cup Nut Pod creamer, 1/2 cup water for dairy-free)
• Handful chopped parsley

Instructions:

Place the chicken in the instant pot with the water and set on high pressure for 1 hour. When the time goes off, force release the pressure. Remove the chicken and separate the bones from the meat. Place the broth and meat in a soup pot.

While the chicken is cooking, dice the onion and add it to a hot pan with oil. Cook until translucent, then add 4 cloves crushed or minced garlic and cook until the garlic is fragrant but not brown. Add the sautéed onions and garlic to the soup pot.

Cut the carrots and celery into bite sized pieces and cook in the instant pot for 5 minutes on high pressure. When complete, add them to the soup.

Add the bouillon and mix thoroughly until fully dissolved.

Break up the hen of the woods mushrooms and cook in the 2 Tbsp’s of butter(or oil), with the 4 crushed cloves of garlic. Season with salt and pepper and cook until some parts or crispy and golden brown. When complete, place these mushrooms aside in a separate container as they are to be added on to the top.

Make the dumplings: Make the dumpling dough: Add all the ingredients to a mixing bowl and mix together. Using a spoon to drop the dough into simmering water or directly into the soup and cook for 5 minutes.

Garnish with the crispy garlicky hen of the woods mushrooms on top.

Notes:

1. Instant Pot Tips:
   • Ensure that the Instant Pot is properly sealed before starting the cooking process.
   • Adjust cooking times based on the size and thickness of chicken pieces for optimal tenderness.
2. Gluten-Free Dumplings:
   • For gluten-free dumplings, use a high-quality gluten-free flour blend.
   • Adjust the liquid in the dumpling batter if needed, as gluten-free flours may absorb differently.
3. Crispy Hen of the Woods Mushrooms:
   • Achieve the perfect crispiness by sautéing the hen of the woods mushrooms separately before garnishing.
   • Season mushrooms generously with garlic for a flavorful kick.
4. Dumpling Texture:
   • The dumplings should be light and fluffy. Avoid overmixing the batter to maintain a tender texture.
5. Fresh Parsley Garnish:
   • Add freshly chopped parsley to the dumpling batter for a burst of freshness.
   • Sprinkle additional parsley over the finished dish for a vibrant presentation.
6. Adjusting Seasonings:
   • Taste the broth before serving and adjust salt and pepper according to personal preference.
   • Feel free to add herbs like thyme or rosemary for extra flavor depth.
7. Storage and Reheating:
   • Store leftovers in an airtight container in the refrigerator.
   • To reheat, gently simmer on the stovetop or use the microwave, adding a splash of broth if needed to maintain moisture.
8. Customization:
   • Customize the recipe by adding vegetables like carrots, peas, or celery for additional color and nutrients.
   • Experiment with different mushroom varieties for diverse flavors.
9. Presentation Tips:
   • Serve the chicken and dumplings in a deep bowl, ensuring each portion has a generous mix of chicken, dumplings, and mushrooms.
   • Garnish with a sprig of fresh parsley for a finishing touch.
10. Enjoying Leftovers:
    • This dish tends to taste even better the next day as the flavors meld. Don’t hesitate to savor the leftovers!

Feel free to adjust these notes based on your specific preferences and any additional tips you’d like to include.

If you enjoyed this recipe check out some additional recipes: crispy hen of the woods (extra spicy and garlicky), moose stew with dumplings, caldo de pollo(Mexican chicken soup).

I hope you enjoyed this chicken and dumplings instant pot recipe, let me know how it went for you in the comments below!

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chicken and dumplings instant pot recipe

Equipment

• Instant Pot Pressure Cooker

Ingredients

• 1 whole chicken without giblets
• 3 large carrots
• 1/2 head celery
• 7-8 cloves garlic
• 1/2 large white onion
• hen of the woods mushrooms
• 2 Tbsp butter or oil
• 2 Tbsp chicken flavor Better Than Bouillon
• 1 cup parsley 
• 6 cups water
• Dumplings:
• 2 cups all purpose flour (for gluten-free Red Bobs Mill 1:1 ratio baking mix)
• 4 tablespoons confectionary sugar
• 4 teaspoons baking powder
• 2 teaspoons salt 
• 4 tablespoons melted butter
• 1 cup milk (I used 1/2 cup Nut Pod creamer, 1/2 cup water for dairy-free)
• Handful chopped parsley

Instructions 

• Place the chicken in the instant pot with the water and set on high pressure for 1 hour.  When the time goes off, force release the pressure.  Remove the chicken and separate the bones from the meat. Place the broth and meat in a soup pot.  
• While the chicken is cooking, dice the onion and add it to a hot pan with oil.  Cook until translucent, then add 4 cloves crushed or minced garlic and cook until the garlic is fragrant but not brown.  Add the sautéed onions and garlic to the soup pot.
• Cut the carrots and celery into bite sized pieces and cook in the instant pot for 5 minutes on high pressure.  When complete, add them to the soup.  
• Add the bouillon and mix thoroughly until fully dissolved. 
• Break up the hen of the woods mushrooms and cook in the 2 Tbsp's of butter(or oil), with the 4 crushed cloves of garlic.  Season with salt and pepper and cook until some parts or crispy and golden brown.  When complete, place these mushrooms aside in a separate container as they are to be added on to the top.
• Make the dumplings: Make the dumpling dough: Add all the ingredients to a mixing bowl and mix together. Using a spoon to drop the dough into simmering water or directly into the soup and cook for 5 minutes.
• Garnish with the crispy garlicky hen of the woods mushrooms on top.

Course: Main Course

Cuisine: American

Keyword: chicken and dumplings instant pot recipe