Instant Pot Chicken Gnocchi Soup
This comforting dinner of Instant Pot Chicken Gnocchi Soup is ready in just 30 minutes. Its creamy texture pairs perfectly with healthy vegetables and shredded chicken - quick, easy, and delightful!
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Ingredients
- 1 tablespoon of butter
- 1 cup diced onion
- 1 clove minced garlic
- 2 sticks of sliced celery
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- Salt and cracked black pepper to taste
- 4 cups of chicken broth
- 1 pound of chicken breast
- 1 ½ cups of milk see notes for tips
- 2 teaspoons of cornstarch
- 2 cups of coarsely shredded large carrots
- 1 package 16 oz of uncooked potato gnocchi
- 2 cups of fresh baby spinach
Instructions
- Sauté: Start by setting your Instant Pot to sauté mode and melting the butter. Add the onion, garlic, and celery, and cook until softened, about 2-3 minutes. Stir in the garlic powder, dried thyme, salt, and pepper.
- Add chicken: Pour the chicken broth into the Instant Pot, scraping any browned bits off the bottom. Add the chicken breasts, ensuring they are covered with broth.
- Pressure cook: Seal the lid and pressure cook on HIGH pressure for 6 minutes (adjust to 8-10 minutes for larger chicken breasts). Once done, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- Shred chicken: Open the lid, remove the chicken, shred it, then return it to the soup.
- Finish soup: Switch the Instant Pot to "sauté" mode. Whisk the cornstarch into the milk, then stir it into the soup. Add the carrots and gnocchi, and simmer until the gnocchi are done (this should only take a couple of minutes). Finally, add the spinach and allow it to wilt for one minute before serving.
Notes
Ingredient notes:
- Milk: I typically use whole or evaporated milk for convenience and to avoid the heaviness of heavy cream. However, you can use any milk product such as half-and-half, cream, or a mix. Note that skim milk may split more easily.
- Chicken: Substitute boneless, skinless chicken thighs for chicken breast. The soup will require an additional 5 minutes of cooking time with thighs.
- Gnocchi: Use refrigerated gnocchi instead of frozen to prevent overcooking. If using frozen, defrost or cook separately before adding to the soup.
- Butter: Swap butter for oil if preferred.
- Spinach: Use pre-washed baby spinach. If using mature spinach, remove large stems and chop leaves. Frozen, defrosted leaf spinach can be used, but avoid chopped spinach as it can affect the soup's texture.
- For faster chicken cooking, ensure it's fully defrosted and smaller in size. Adjust cooking time for larger breasts.
- Allow for natural pressure release to prevent chewy chicken.
- Avoid overcooking gnocchi, as refrigerated varieties cook in 2-3 minutes. Watch closely to prevent disintegration.
Nutrition
Calories: 282kcal | Carbohydrates: 36g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 994mg | Potassium: 682mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4598IU | Vitamin C: 15mg | Calcium: 131mg | Iron: 4mg
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