Happy New Year! I’ve been wanting to post this recipe for Instant Pot Chicken & Dumplings for weeks now but haven’t because…
I have Thoracic Outlet Syndrome. (at least that’s what I think it is) Basically what that means is: every time I use my left arm it feels like it turns into a light saber, and I get terrible pain in my shoulder. This has clearly kept me from blogging, social media, and computering in general.
So in lieu of the usual lengthy introduction, I will just be posting a couple photos and the recipe; which you probably prefer anyway. But touch shit going back to rambling once my shoulder feels better.
I hope 2019 is off to an excellent start so far!
Looking for other Instant Pot recipes? I’ve got a bunch!Print
The comfiest comfort food there is, made in no time at all in your Instant Pot!
- 1 tablespoon butter (ghee, or avocado oil)
- 4–5 medium carrots (about 3/4 pound, scrubbed or peeled and sliced on the thick side (about 1/3–1/2 inch))
- 3 stalks celery (sliced about as thick as the carrots)
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- leaves from 3 sprigs thyme (minced)
- 1 teaspoon sea salt
- a few grinds of black pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1 whole (3-4 pound chicken, any excess fat cut off)
- chopped fresh parsley and/or chives
For the Dumplings:
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup full fat coconut milk
- Turn the Instant Pot on the high setting of Sauté (hit Sauté and then adjust, if you have settings the same as mine). Once it reads HOT, add the butter, ghee, or oil.
- Add the carrots, celery, and onion and sauté for about 8-10 minutes, or until slightly browned and softened. Stir it into the fat initially, but resist the urge to stir too often; you want there to be a little browning for flavor.
- Once the vegetables are a bit browned, add the minced garlic, thyme, sea salt, black pepper, turmeric, and garlic powder. Sauté for another minute, or until fragrant.
- Add the whole chicken and 8 cups of cool filtered water.
- Hit Cancel to stop the Sauté function and lock on the lid to the Instant Pot, making sure the seal is securely in place, and the valve is set to sealing. Set it for 20 minutes on high pressure.
- After the time is up, hit Cancel and quick release the pressure, being careful of the steam that releases. Once the lid unlocks, remove it.
- Using tongs, remove the chicken to a large plate or baking sheet. Allow to cool slightly before discarding the skin and removing and shredding the meat from the bones.
- Turn the Instant Pot back on Sauté / high to reduce the broth a bit while you make the dumplings.
To make the dumplings:
- Whisk together the almond flour, cassava flour, baking soda, and salt. Stir in the coconut milk to combine. Using wet hands, form the dumplings into tablespoon sized balls (they don’t need to be round). Once the dumplings are ready to cook, Switch the Instant Pot to Sauté / Low. Drop them into the soup. Cook for about 5 minutes.
- Add the chicken back into the soup. Serve garnished with fresh parsley and/or chives.
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