Instant Pot Chicken & Gnocchi Soup
Ashlee
This Chicken & Gnocchi soup has juicy chicken, potato gnocchi, carrots, celery, and spinach. It's garnished with parsley and parmesan cheese. It's easy, delicious, and better than the original. It will be a family favorite.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Instant Pot, Main Dishes, Soups
Cuisine Italian
For Soup:
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 chicken breasts, boneless (frozen or raw)
- 1 cup carrots, chopped
- 2 tsp dried thyme
- 1 tsp Kosher salt
- 1/4 tsp ground pepper
- 1 (16 oz) pkg potato gnocchi
- 1 cup baby spinach, chopped
- 2 cups half and half
- Kosher salt and ground pepper, to taste
For Slurry:
- 2 Tbsp cornstarch
- 1 Tbsp water
For Garnish:
- dried parsley, for garnish
- parmesan, for garnish
For Soup:
Wash and prepare all produce. Set aside.
Select Saute setting on pressure cooker. Heat oil and melt butter. Add onion and celery, cook for about 2 minutes until onions are translucent. Add garlic and cook until fragrant, about 1 minute. Turn off Saute setting.
Add chicken broth, chicken breasts, carrots, dried thyme, Kosher salt and ground pepper.
Put on lid on pressure cooker. Select Manual/Pressure Cook setting, set time for 8 minutes. Set spout to Sealing, not Venting.
After done cooking, do a Quick-Release, according to manufacturer's instructions. Remove lid from pressure cooker. Remove and transfer chicken to a bowl. Using two forks or a hand-mixer, shred chicken. Set aside.
Select Saute setting on pressure cooker. Add potato gnocchi and cook until it floats to the top, about 2-3 minutes. Turn off Saute setting.
Add in half and half, baby spinach, and shredded chicken. Stir until the spinach starts to wilt. Prepare the slurry.
Suggested Sides:
- Breadsticks or Garlic Bread
- Green Salad
Keyword Instant Pot, Main Dishes, Soups