Instant Pot Chicken and Dumplings

Course Main

Cuisine Caribbean, Western

Keyword Gluten-Free, Instant pot chicken and dumplings, instant pot recipes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 298kcal

Add your gluten free flour, baking powder, salt, thyme and water into a small bowl.
Mix into a smooth dough (add a little flour if too wet or a tsp of water at a time if too crumbly).
Break of small bits of the dough at a time and shape into a ball, then set aside

In sauté mode, add the oil to the inner pot of the Instant Pot. Wait till hot, then add the onion, cinnamon stick and cloves and sauté for 5-7 mins. You can add 2 tbsp of water to avoid burning the onion.
Add the chicken pieces and brown them for a couple of mins.
Switch off the sauté mode and add the garlic ginger, curry powder, garam masala, chopped tomatoes, the water bit of the coconut milk, salt and chilli (if using) and mix.
Cover your Instant Pot and set the valve to the SEALING position.
Select the manual (or pressure cook) setting, make sure the pressure is set to high and set the timer to 5 mins.
Cook till done then 5 mins NPR followed by QPR.
Switch to sauté mode and drop in the dumplings and cook for 6-8 mins till the dumplings are done.
Switch off and adjust seasoning, remove the cinnamon stick, cardamom pods and cloves and serve.

Cook time does not include time to come up to pressure or for pressure to release.
Make sure to add the dumplings individually into the sauce to avoid them clumping together.
To save time, whilst the chicken is cooking in the Instant Pot – you can cook dumplings for about 4-5 mins in some boiling chicken stock, remove from the stock and then sauté for shorter in the instant pot.

There are 7 Freestyle Points in a serving of Instant Pot Chicken and Dumplings.