Keto Low Carb Gluten-Free Chicken and Dumplings Recipe

Set the Instant Pot to saute on high. Add olive oil, onions, carrots and celery. Saute for about 10 minutes, until tender.

Add the Italian seasoning. Saute until fragrant.

Add the (raw) chicken, chicken broth and bay leaves. Close and lock the lid. Set to Manual high pressure for 6 minutes. When the soup is done cooking, use the quick release to release pressure.

Meanwhile, make fathead dough according to same directions and amounts as the fathead bagels recipe, except cut the recipe in half. (You can either enter "3" in the servings box for the bagels, OR make the whole recipe of dough but only use half of it for the keto chicken and dumplings.)

If the dough is sticky, refrigerate it for about 20 minutes until firm. (This part is optional, and I usually skip it unless it's very warm.)

Place the fathead dough between two pieces of greased parchment paper. Roll out to a rectangle, about 1/4 in (.5 cm) thick. Cut into strips, about 2 in (5 cm) long x 1/2 in (1 cm) wide.

When soup is done and pressure releases, remove the lid. Remove the bay leaves.

Remove the chicken and cut into bite size pieces (or shred). Return to the Instant Pot.

Set the Instant Pot to Saute mode again. Add the dumplings. Stir for about 3 minutes, until cooked through.