Instant Pot Chicken Gnocchi Soup
Instant Pot Chicken Gnocchi Soup is a delightful blend of tender chicken, pillowy gnocchi, and fresh vegetables simmered in a creamy broth. This comforting dish is perfect for chilly evenings or busy weeknights, offering a warm hug in a bowl that your whole family will love. With minimal prep time and a rich flavor profile, it’s an ideal recipe for creating cozy family memories around the dinner table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3-4)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 16 oz frozen gnocchi
- 4 cups fresh baby spinach
Instructions
- Set the Instant Pot to sauté mode and heat a splash of olive oil. Add onions, carrots, and celery; cook until softened (about 5 minutes).
- Stir in garlic and cook for an additional minute. Add chicken breasts along with salt and pepper; mix well.
- Pour in chicken broth and stir. Lock the lid and set to high pressure for 10 minutes.
- Once done, carefully release the pressure. Shred the chicken inside the pot with two forks.
- Add frozen gnocchi directly from the freezer along with heavy cream and spinach. Cook on sauté mode until heated through (about 3 minutes).
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Substitute turkey for chicken or use vegetable broth for a lighter version. Enhance flavor by adding fresh herbs like thyme or parsley. Store leftovers in an airtight container for up to three days; reheat gently on the stove.