Description
This creamy Instant Pot Chicken Gnocchi Soup is a comforting and hearty meal made with tender chicken breast, soft potato gnocchi, fresh vegetables, and savory herbs. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner filled with rich flavors and wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion (diced, about 1 cup)
- 1 clove garlic (minced)
- 2 sticks celery (sliced)
- 2 large carrots (coarsely shredded, about 2 cups, not packed)
- 2 cups fresh baby spinach
Proteins
- 1 pound chicken breast
Liquids
- 1 tablespoon butter
- 4 cups chicken broth
- 1 ½ cups milk of choice (see notes for tips)
Seasonings and Thickeners
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- Salt and cracked black pepper (to taste)
- 2 teaspoons cornstarch
Main Carbohydrate
- 1 (16-oz) package potato gnocchi (uncooked)
Instructions
- Sauté Vegetables: Set your Instant Pot to sauté mode and melt the butter. Add the diced onion, minced garlic, and sliced celery, cooking until softened, about 2-3 minutes. Stir in the dried garlic powder, dried thyme, salt, and cracked black pepper to infuse the base with flavor.
- Add Chicken and Broth: Pour in the chicken broth, scraping any browned bits off the bottom of the pot to prevent burning. Add the chicken breasts, ensuring they are fully submerged in the broth.
- Pressure Cook: Seal the Instant Pot lid and set to pressure cook on HIGH for 6 minutes if using small 4-ounce chicken breasts; increase to 8-10 minutes for larger 8-ounce breasts. After cooking, allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually.
- Shred Chicken: Open the Instant Pot lid carefully. Remove the cooked chicken breasts, shred them with two forks, and return the shredded chicken to the soup pot.
- Finish Soup: Switch the Instant Pot back to sauté mode. In a small bowl, whisk the cornstarch into the milk until smooth, then stir this mixture into the soup to thicken it slightly. Add the shredded carrots and uncooked gnocchi, simmering for a couple of minutes until the gnocchi are tender and cooked through. Finally, add the baby spinach and let it wilt for about one minute before serving the soup hot.
Notes
- For a creamier soup, use whole milk or half-and-half.
- If you prefer dairy-free, substitute milk with almond, oat, or soy milk.
- Adjust seasoning with salt and pepper according to taste.
- Make sure to scrape the bottom after sautéing to prevent the ‘burn’ warning on the Instant Pot.
- Use fresh or frozen gnocchi, but cooking times may vary slightly.
