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.
2 Tbsp Olive Oil
1 medium Yellow Onion, chopped
6 stalks Celery, chopped
1 cup Carrots, chopped
1/2 cup Frozen Corn
2 tsp. Dried Parsley
1 tsp. Dried Thyme
1 tsp. Sea Salt
1/2 tsp. Coarse Ground Black Pepper
2 cups Chicken Breast, cubed
3 cups Chicken Broth
1 1/2 cups Gluten Free Flour
2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/4 tsp. Coarse Ground Black Pepper
1 cup Buttermilk
1 large Egg
Parmesan Cheese, grated for serving
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.
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.
You can easily change out chicken for turkey.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, soups, vegetables, instant pot, chicken