This easy homemade gluten free Instant Pot chicken and dumplings recipe is the best! The gluten free biscuits are made from scratch in this healthy soup. This is a quick Instant Pot recipe for an easy weeknight meal.
I'm always looking for meals that are simple to make and I can have done quickly. I know I test recipes and write about food, but honestly making dinner is my least favorite thing to do. I try to make enough to have leftovers, but that still means every other day I need to come up with something for us to eat.
It can be exhausting! That's why I love a quick Instant Pot meal. I can have the soup cooking while I get some other things done and then all I need to do is mix up the biscuits to plop on top.
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Ingredients
- Olive Oil
- Yellow Onion
- Celery
- Carrots
- Frozen Corn
- Dried Parsley
- Dried Thyme
- Sea Salt
- Coarse Ground Black Pepper
- Chicken Breast
- Chicken Broth
- Gluten Free Flour
- Baking Powder
- Buttermilk
- Egg
- Parmesan Cheese
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.
Supplies
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.
If you like this recipe you might also enjoy:
Instant Pot Mexican Style Beef and Rice
Instant Pot Pesto Chicken Soup
Gluten Free Instant Pot Baked Potato Soup
Instant Pot Beef and Vegetable Soup
Instant Pot Vegetarian Navy Bean Soup
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Instant Pot Chicken & Dumplings
- Total Time: 45 minutes
- Yield: 7 servings 1x
- Diet: Gluten Free
Description
This easy homemade gluten free Instant Pot chicken and dumplings recipe is the best! The gluten free biscuits are made from scratch in this healthy soup. This is a quick Instant Pot recipe for an easy weeknight meal.
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.
Notes
You can easily change out chicken for turkey.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
