This gluten free chicken and dumplings recipe is quick and easy. It's also a wholesome, healthy version of the classic comfort dish. The homemade gluten free dumplings are light and fluffy. The chicken turns out tender and juicy every time.
Made from scratch with simple ingredients, it's a great option for those following a gluten free diet. It's also perfect for anyone craving a hearty, comforting soup.
This recipe comes together with pantry staples you likely already have on hand.
If you are looking for more Instant Pot recipes you might also enjoy my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese, my Gluten Free Instant Pot Italian Style Pasta and Bean Soup or my Instant Pot Pesto Chicken Soup.
You can find all of my soup recipes here: Gluten Free Soup Recipes
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Why You'll Love This Recipe
- The pressure cooker does most of the work
- Homemade biscuit dumplings from scratch
- A great way to use up leftover chicken or turkey
- Hearty, one pot comfort food
Ingredient Notes
- When measuring your gluten free flour for the dumplings, scoop it into the measuring cup and then shake it to level it off rather than packing it down, this keeps the dough from turning out too thin or too dense.
- If your dough seems too thin after mixing, add a bit more flour a tablespoon at a time until it holds together.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb liquid as they sit, so the soup will thicken as it's stored, add a splash of chicken broth when reheating if needed.
Top Tip
When you drop the dumpling dough into the pot, resist the urge to stir once the dumplings are in. Let them sit undisturbed so they hold their shape while they cook.
Frequently Asked Questions
No, this recipe for gluten free Instant Pot chicken and dumplings calls for chicken breast, but it's also a great way to use up leftover chicken. Whether you have a leftover rotisserie chicken or chicken breasts from the night before they will work in this soup.
At Thanksgiving this soup is my favorite way to use up leftover turkey. We can have turkey dinner and then turkey and dumplings soup the next day. I'm usually feeling like something lighter to eat, so this works perfectly.
Yes! They are so easy to make. I place all of the ingredients into a mixing bowl and mix with my hand held blender. If they are too dry I add a splash more buttermilk. The best part is they are ingredients you may already have on hand or can get at your local grocery store.
This is usually caused by not measuring the flour correctly. Scoop the flour into your measuring cup and shake it to level it off rather than packing it down. If your dough still seems too thin, add a bit more flour a tablespoon at a time until it holds together.
Yes. In addition to the 15 minute cook time, plan for about 10 minutes for the pot to come to pressure, plus the natural release time afterward. The total time from start to a finished meal is usually closer to an hour.
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Gluten Free Instant Pot Chicken & Dumplings
- Total Time: 45 minutes
- Yield: 7 servings 1x
- Diet: Gluten Free
Description
This gluten free Instant Pot chicken and dumplings is a cozy, comforting soup with tender chicken and homemade biscuit dumplings made from scratch. It comes together in the pressure cooker for an easy weeknight meal. Ready in under an hour with minimal hands on time.
Ingredients
- 2 Tbsp Olive Oil
- 1 medium Yellow Onion, chopped
- 6 stalks Celery, chopped
- 1 cup Carrots, chopped
- ½ cup Frozen Corn
- 2 tsp. Dried Parsley
- 1 tsp. Dried Thyme
- 1 tsp. Sea Salt
- ½ tsp. Coarse Ground Black Pepper
- 2 cups Chicken Breast, cubed
- 3 cups Chicken Broth
- 1 ½ cups Gluten Free Flour
- 2 tsp. Baking Powder
- ½ tsp. Sea Salt
- ¼ tsp. Coarse Ground Black Pepper
- 1 cup Buttermilk
- 1 large Egg
Parmesan Cheese, grated for serving
Instructions
In the bowl of your Instant Pot pour the olive oil. Add the onion, celery, corn, carrots, parsley, thyme, sea salt, black pepper and chicken. Pour the chicken broth over top.
Place your lid on your Instant Pot and make sure it's sealed. Use the Manual setting to cook the soup for 15 minutes.
When the soup is done let the steam release naturally.
While the steam is releasing mix up your biscuits in a mixing bowl. Add the flour, baking powder, sea salt, black pepper, buttermilk and egg. Beat with a mixer or by hand until combined.
After your Instant Pot has released the steam take the lid off and push the saute button. Stir the soup to break up the pieces of chicken.
Once the soup is boiling drop the biscuits in one heaping tablespoon at a time around the surface of the soup. Once all the biscuit dough is in the soup shut off the Instant Pot and place the lid on without sealing it. Let the soup with the biscuits sit for 5 minutes. This will allow the biscuits to cook in the boiling soup.
Remove the lid and serve the soup hot. I like to serve with some parmesan cheese grated on top.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
You can easily change out chicken for turkey.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
I'd love to hear how this gluten free Instant Pot chicken and dumplings turns out for you! Leave a comment and star rating below, and let me know if you try it with turkey. Don't forget to pin this recipe so you can make it again on your next busy weeknight.
Chicken and Dumplings Ingredients
Instructions
In the bowl of your Instant Pot pour the olive oil. Add the onion, celery, corn, carrots, parsley, thyme, sea salt, black pepper and chicken. Pour the chicken broth over top.
Place your lid on your Instant Pot and make sure it's sealed. Use the Manual setting to cook the soup for 15 minutes.
When the soup is done let the steam release naturally.
While the steam is releasing mix up your biscuits in a mixing bowl. Add the flour, baking powder, sea salt, black pepper, buttermilk and egg. Beat with a mixer or by hand until combined.
After your Instant Pot has released the steam take the lid off and push the saute button. Stir the soup to break up the pieces of chicken.
Once the soup is boiling drop the biscuits in one heaping tablespoon at a time around the surface of the soup. Once all the biscuit dough is in the soup shut off the Instant Pot and place the lid on without sealing it. Let the soup with the biscuits sit for 5 minutes. This will allow the biscuits to cook in the boiling soup.
Remove the lid and serve the soup hot. I like to serve with some parmesan cheese grated on top.
Aly says
My dumpling batter is very thin. I don’t know what to do.
smallfarmbiglife says
The dough for the dumplings should be thick. Did you add all of the gluten free flour? Did you make any substitutions for ingredients?