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chicken seitan made in instant pot

Easiest Chicken Style Seitan Recipe

With this step-by-step guide, now you can make some of these yum easiest chicken style seitan at home without any worries.
4.72 from 7 votes
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Course: Main Course
Cuisine: American
Keyword: chicken seitan, easy vegan seitan, homemade seitan recipe, instant pot seitan, seitan drumstick, seitan fillet
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Calories: 143kcal


  • Instant pot


Instant Pot Chicken Seitan (Works best for all types of recipes)

  • 1 ¾ cup Vital wheat gluten
  • 1 cup Cooked chickpeas w/ ¼ cup aquafaba
  • 1 cup Tofu (preferably silken)
  • 1 tablespoon Vegan chicken bouillon
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoon nutritional yeast
  • ½ teaspoon salt(use less if your bouillon has salt)

Stove Top Chicken Style Seitan (Works Best for Curries and Indian Recipes)

  • 1.5 cups vital wheat gluten
  • 1.5 cups veg broth
  • cup nutritional yeast
  • ¼ cup chickpea flour
  • 1 teaspoon garlic powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon paprika

Optional - For Chewier Stove Top Chicken Style Seitan

  • Everything same as Above
  • 1 tablespoon tomato paste
  • 0.5-1 teaspoon veg bouillon paste
  • 0.5 teaspoon olive oil
  • 0.5 teaspoon onion powder (optional)
  • a dash of dried thyme and oregano

Broth liquid (For Stove top method only)

  • 2 cups veg broth
  • 1 teaspoon veg bouillon paste
  • 1 bay leaf

Steam cooking (For Stove top method only)

  • 2 cups filtered water
  • aluminum foil


How to Make Seitan Chicken in Instant Pot?

  • Process the chickpea, tofu, and all other ingredients except vital wheat gluten in a food processor or a blender.
    making chicken seitan
  • Now add dry ingredients to the wet ingredients and process for 2 minutes until a dough is formed.
    chicken seitan dough
  • Knead in the processor for 3 more minutes and allow the dough to rest for 10 minutes.
  • Knead the dough again for few more minutes and divide the dough into two to four sections.
  • If you want, you can shape the dough into thin cutlet, drumstick or chicken fillet like shapes at this point.
    seitan dough shaping
  • Or, just use the divided dough in the same shape as it is.
  • For fillets and drumsticks - place the divided and shaped dough on a steam rack.
    seitan drumstick
  • For shredded style, pack the divided dough loosely in aluminum foil and secure. As the dough will expand while steaming, you need to pack it loosely.
    foil packs for steaming seitan
  • Place the instant pot trivet and keep the steam rack on the trivets. Do not overlap the seitan fillets, drumsticks or foil packets.
    instant pot seitan
  • If you want to make the Basic Seitan mentioned above, then add the shaped seitan fillets to broth(refer to the video) and place it on the trivet inside the instant pot.
  • Set the instant pot to pressure cooking for 60 minutes and for shredded seitan chicken 120 minutes.
    Instant pot making cauliflower rice in just 1 minute
  • The more the cook time, the chewier the texture will be.
    Seitan chicken in instant pot
  • After 60-120 minutes, allow natural pressure release.
  • Remove the seitan and allow them to cool down. If you want, you can shred the
    seitan chicken once at room temperature or slice it into thin fillet like slices or pieces.
    shredding chicken style seitan
  • Your instant pot chicken seitan is ready.
    Easy seitan in instant pot

Stove Top Chicken Style Seitan

  • To prepare the dough, mix all dry ingredients in a bowl and mix all wet ingredients in a bowl.
  • Mix the wet and dry ingredients and mix well to combine.
  • Take the dough on a cutting board, and knead well. Stretch and knead to allow the gluten to develop.
  • Rest the dough for ten minutes.
  • Add two cups of vegetable broth in a pan and add a bay leaf.
  • Now add a teaspoon of vegetable bouillon paste to the liquid and mix well.
  • Bring the liquid to a boil.
  • Cut the basic chicken style seitan into pieces and drop into the liquid.
  • Cover and cook for 45 minutes.
  • For the chewy style seitan: cut the dough into half.
  • Shape each half into cylinder shape and wrap in aluminum foil and seal the ends.
  • In a pan, bring filter water to a boiling temperature.
  • Add the seitan packets to the hot liquid and cover and cook in medium temperature.
  • After 10 minutes, flip the packs and cover and cook again for up to 30 minutes. or you can steam them in a steam basket.
  • Turn the heat off and allow the packs to cool.
  • Your easiest chicken style seitan is ready.


  • Keep Seitan refrigerated for two weeks or freeze them up to three months.
  • Shredded and Instant pot chicken seitan store well in freezer whereas the basic chicken style seitan(cooked in broth) stays fresh in refrigerator for up to two weeks.


Calories: 143kcal | Carbohydrates: 8g | Protein: 26g | Fat: 2g