Instant Pot Chicken Gnocchi Soup
This creamy, cozy soup is the perfect weeknight meal!
Servings: 6
Equipment
- pressure cooker
Ingredients
- 1 ½ pounds chicken breasts Remember you can also use chicken thighs if you prefer or a combination of both.
- 4 cups chicken broth
- 1 tablespoon minced garlic
- 1 bay leaves
- 1 cup chopped celery
- 1 cup chopped onions
- 1 cup chopped carrots cut the carrots, celery, and onions to the size you like.
- 1 tablespoon rosemary
- 1 sprig fresh thyme you can also use 1 teaspoon dried thyme.
- 16 ounces gnocchi
- 2 cups spinach
- 12 ounces evaporated milk
- ¾ cup parmesan for topping
Instructions
- Add chicken, chicken broth, minced garlic, bay leaves, rosemary, and thyme to your pressure cooker. Cover with the lid, seal, and set to pressure cook on high for 20 minutes.
- Once the time has gone off, release the pressure with a quick release. Then remove the lid. Shred or cube the chicken. Add it back into the mix with the carrots, celery, and onions. Replace the lid and set it to pressure high for 3 minutes.
- Again, quick release the pressure on the lid and remove the lid. Switch setting to saute. Then add in the spinach and gnocchi. Cook for 3-5 minutes, depending on cooking recommendations on the gnocchi.
- The last step, check for seasoning. Add in salt and pepper as needed. I do this as one of the last things because depending on how salty your broth is, you might not need any salt.
- Pour in the evaporated milk and turn off the heat. Mix to incorporate the milk. That is it!
- You are done. Now, sit back and enjoy. You deserve it.
Notes
- This soup is really simple to make, but let me share a few helpful tips to help you get the perfect soup the first time.
- Make sure when you set the ingredients to cook on high pressure the sealing position is on, I cannot tell you how many times I have forgotten to move that little knob!
- You will notice I cook my chicken separately from the vegetables first. I do this because the veggies don't get overcooked. If you cook vegetables for 20 minutes on high in a pressure cooker, you are going to wind up with mush! So, I prefer the extra step.
- You can use rotisserie chicken if you really want to cut down on time. If you do use this chicken, shred and add it together with the vegetables, broth, seasonings, etc. Pressure cook on high for 3 minutes, then adds in the gnocchi and spinach. Cook and finish with the milk. So simple!
- You can thicken the soup if you like with a cornstarch slurry at the end. All you do is mix ¼ cup cornstarch with about 2 tablespoons of milk. Stir this in gently to incorporate. Cook with the saute function on for about 2-3 minutes and it will thicken.
- I use the Instant Pot Pressure cooker, but they all work about the same. For this recipe, the only 2 settings you need are the high pressure and saute settings.