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instant-pot-chicken-and-dumplings-recipe

Instant Pot Chicken and Dumplings Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 lb chicken breasts, diced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 cup gluten-free biscuit mix
  • 0.5 cup milk
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon thyme
  • 0.5 teaspoon rosemary

Instructions 

  1. Set the Instant Pot to sauté mode. Add a bit of oil and cook the chicken until browned.
  2. Add carrots, celery, onion, and garlic. Sauté for 5 minutes.
  3. Pour in the chicken broth, salt, pepper, thyme, and rosemary. Stir well.
  4. Close the lid and set the Instant Pot to manual high pressure for 10 minutes.
  5. In a bowl, mix the gluten-free biscuit mix with milk to form a dough.
  6. Quick release the pressure and open the lid. Stir in the peas.
  7. Drop spoonfuls of the dough on top of the mixture.
  8. Close the lid and set the Instant Pot to manual high pressure for 5 minutes.
  9. Quick release the pressure and serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg

Keywords

Chicken, Gluten-Free, Instant Pot
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