Gluten-Free Instant Pot Chicken with Fluffy Dumplings

A lighter take on a comfort food favorite, this Instant Pot Chicken and Dumplings recipe delivers rich flavor, hidden vegetables for natural creaminess (no heavy cream needed), and gluten-free dumplings that stay tender and fluffy. This Gluten Free Chicken and Dumplings is perfect for chilly evenings and makes a satisfying weeknight dinner.

Healthy Instant Pot Chicken and Dumplings from scratch

There’s something deeply comforting about chicken and dumplings, and this version keeps all the cozy appeal while being simple and wholesome. The Instant Pot speeds things up, and the cauliflower puree creates a silky, dairy-free base that still feels indulgent.

Everything here is made from scratch — even the gluten-free dumplings. They’re quick to mix, easy to drop into the soup, and they stay light and tender once cooked. This recipe is also dairy free if you use non-dairy milk and vegan butter.

Ingredients for Healthy Instant Pot Chicken and Dumplings + Substitutions

Fresh, flavorful ingredients create a cozy, healthier version of the classic comfort dish.

• Olive oil cooking spray — avocado oil spray or a splash of oil works fine.
• Chicken (1 lb) — tenderloins, breasts, thighs, or a mix. Thighs add extra richness.
• Chopped celery (1 cup)
• Chopped carrots (2 cups)
• Onion (1 cup diced) — white or yellow, about one small onion.
• Garlic (3 cloves) — minced.
• Low-sodium chicken stock or broth (4 cups)
• Small head cauliflower (1) — washed, bottom leaves trimmed.
• Unsweetened almond or cashew milk (1/4 cup) — or any milk you prefer.
• Salt and pepper — to taste.
• Butter (2 tsp) — unsalted; use vegan butter to keep it dairy-free.
• Fresh parsley and/or thyme — optional garnish.

For the Dumplings:

• Gluten-free 1:1 flour blend (1 cup) — use a blend with xanthan gum (e.g., Bob’s Red Mill 1-to-1); if not gluten-free, whole wheat or pastry flour can be substituted.
• Baking powder (2 tsp)
• Salt (1/2 tsp)
• Butter or vegan butter (2 1/2 tbsp)
• Almond or cashew milk (3/4 cup) — unsweetened.
• Chopped fresh chives (1 tbsp) — optional for extra flavor.

How to Make Gluten-Free Chicken and Dumplings

The Instant Pot simplifies this hearty, veggie-forward soup so you can have comforting dinner without a long stovetop simmer.

1. Set the Instant Pot to Sauté. When hot, spray the inner liner with oil, then add the diced onion, celery, and carrots. Sauté 1–2 minutes until fragrant and slightly softened. Add the minced garlic and sauté for another minute.
2. Add the chicken and season with a pinch of salt and pepper. Pour the stock over the vegetables and chicken, then place the whole head of cauliflower on top.
3. Lock the lid and set the Instant Pot to Manual for 15 minutes (use 20 minutes if cooking from frozen or with a large frozen chicken piece).

Gluten-Free Dumplings

4. While the pot cooks, whisk the gluten-free flour, baking powder, and salt in a bowl. Stir in the chives (if using), milk, and melted butter until a sticky dough forms.
5. When the Instant Pot finishes, allow a natural release for 5 minutes, then quick-release any remaining pressure. Remove the lid and switch the pot to Sauté to keep the soup hot.
6. Carefully remove the cauliflower and place it in a blender with the milk and a few tablespoons of the hot broth. Blend until smooth and creamy.
7. Remove the chicken, shred it, and return it to the pot. Add the cauliflower puree back into the soup and stir to combine.
8. Use a teaspoon to drop small spoonfuls of dumpling dough into the simmering soup, spacing them so they don’t clump together. Replace the lid and set the Instant Pot to zero minutes, then quick-release immediately after the brief cook to finish the dumplings.
9. Stir in 2 teaspoons of butter, taste, and adjust seasoning if needed. Garnish with fresh parsley or thyme and serve hot.

Slow Cooker or Stovetop Options

If you don’t have an Instant Pot, this recipe adapts well:

• Crock Pot: Combine ingredients and cook 4–6 hours on high or 6–8 hours on low. Add dumplings about an hour before serving so they can cook through. Follow the same steps for shredding the chicken and blending the cauliflower.
• Stovetop: In a large pot, sauté vegetables in a bit of butter, add stock, chicken, and the cauliflower, then simmer 30 minutes until the chicken shreds easily and vegetables are tender. Remove cauliflower to blend, shred chicken, return both, then add dumplings and simmer 20 minutes to cook them through.

Storage and Make-Ahead

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions — using silicone trays or freezer-safe containers makes reheating easy.

What Kind of Chicken Works Best?

Use breasts, thighs, or a mix. Thighs add a deeper flavor to the broth, while breasts keep the dish leaner. Cooking time is the same; if using frozen poultry, increase the pressure-cook time as noted above.

More Healthy Instant Pot Soup Recipes

Try other Instant Pot soups for quick, nourishing meals:

• Instant Pot Chicken Noodle Soup (Gluten Free)
• Instant Pot Low-Carb Stuffed Pepper Soup
• Instant Pot Sausage and Lentil Soup
• Healthy Instant Pot Lasagna Soup
• Instant Pot Chicken Tortilla Soup