Instant Pot Chicken and Dumplings – Paleo, Gluten & Dairy Free

• 1 tablespoon butter (or ghee or avocado oil)
• 4–5 medium carrots (about 3/4 pound), scrubbed or peeled and sliced about 1/3–1/2 inch thick
• 3 stalks celery, sliced to match the carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• Leaves from 3 sprigs thyme, minced
• 1 teaspoon sea salt
• A few grinds black pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1 whole chicken (3–4 pounds), excess fat removed
• Chopped fresh parsley and/or chives for garnish

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

Instructions

1. Set the Instant Pot to Sauté on high (press Sauté and adjust if needed). When the display reads HOT, add the butter, ghee, or oil.
2. Add the carrots, celery, and onion. Sauté about 8–10 minutes until lightly browned and softened. Stir at the start, but avoid constant stirring so the vegetables can brown for flavor.
3. Add the garlic, thyme, sea salt, black pepper, turmeric, and garlic powder. Sauté for about one minute until fragrant.
4. Add the whole chicken and 8 cups cool filtered water.
5. Press Cancel, secure the lid, ensure the sealing valve is set to Sealing, and cook on High Pressure for 20 minutes.
6. When the time is up, quick-release the pressure carefully. Open the lid once it unlocks.
7. Use tongs to remove the chicken to a plate or baking sheet. Let it cool slightly, discard the skin, and shred the meat from the bones.
8. Turn the Instant Pot back to Sauté on high to reduce the broth slightly while you prepare the dumplings.

To make the dumplings:

1. Whisk together the almond flour, cassava flour, baking soda, and salt. Stir in the coconut milk until combined. With wet hands, form tablespoon-sized dumplings (they don’t have to be perfectly round).
2. Switch the Instant Pot to Sauté on Low. Drop the dumplings into the simmering soup and cook about 5 minutes, until they’ve set and cooked through.
3. Add the shredded chicken back into the pot, warm through, and serve garnished with chopped parsley and/or chives.