Creamy and delicious, Instant Pot Chicken Gnocchi soup is rich and velvety. Tender and juicy chicken along with a creamy broth make this the perfect comforting meal on a cold day.
6servings
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Time to come to Pressure 10 minutesminutes
Total Time 55 minutesminutes
Ingredients
1Tablespoonbutter
½white oniondiced
1Tablespoonminced garlic
½teaspoongarlic powder
½teaspoondried thyme
salt and cracked black pepper to taste
4cupschicken broth
1poundchicken breastsabout 2 breasts
1 ½cupswhole milk
2teaspoonscornstarch
2large carrotscoarsely shredded
16ouncepackage potato gnocchi uncooked
2cupsfresh baby spinach
Parmesan cheese for toppingoptional
Instructions
Turn your Instant Pot onto the sauté setting. Add your butter. Once the butter is fully melted, add onions. Sauté for 3-5 minutes until onions are translucent, stirring occasionally.
Add the minced garlic to your onions for about 30 seconds to a minute. You just want enough time to pass to release the flavor, but not to burn them (they are quick to burn).
Press cancel on your Instant Pot. Add the broth, thyme, salt, broth and chicken breasts to the pot.
Place the lid on your Instant Pot. Close the valve to the sealing position. Set to cook on high pressure for 10 minutes. Once time is done, do a quick release by opening the pressure valve to release all the pressure.
Remove the cooked chicken breasts. Shred and then transfer shredded chicken bake to your pot.
Turn your Instant Pot on to the sauté function. In a separate small bowl, mix together the milk and corn starch to create a cornstarch slurry, which acts as a thickener for your soup. Slowly stir the soup while slowly adding the cornstarch mixture.
Add carrots and gnocchi. Allow them to cook for about 5 minutes or until the carrots have cooked and the gnocchi are tender.
Stir in the fresh spinach which will wilt into the soup after a minute or two. Serve and enjoy.
Store leftovers in an airtight container in the refrigerator for 2-3 days.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days.