Ingredients
1tbspoil
½cuponion,diced
¼cupcelery,diced
¼cupcarrots,diced
2lbchicken breasts,and thighs, bone-in or out
2large potatoes,diced
2cupfrozen peas,thawed
2cupcarrots,thawed
2cupgluten free flour,high quality
1tspxanthan gum
1½tspbaking powder
½tspsalt
1egg
⅔cupmilk
Preparation
Set the Instant Pot to “sauté” and sauté the onion, celery, and carrot in the oil until softened.
Add the chicken, then add water until it reaches the 6 cup line. Seal and cook on “Poultry” for 35 minutes.
Once it finishes, let the pressure come down and then open the Instant Pot. Remove the chicken and discard any bones. Shred the chicken and put it back in the broth.
Stir in the diced potatoes and turn the Instant Pot to slow cook while preparing the dumplings.
For the dumplings, whisk together the flour xanthan gum, baking powder, and salt.
In a small bowl, whisk together the egg and milk. Add it to the flour mixture and mix until you have a soft, smooth, but still sticky dough.
Drop heaping tablespoons of the dumpling mixture onto the chicken soup. Don’t stir. Let the dumplings sit on the top and don’t stir them in.
Seal Instant Pot again and set it to pressure cook for 12 minutes.
Let the pressure come down, and then open Instant pot and stir in the thawed peas and carrots.
Serve warm, and enjoy!
