Instant Pot Chicken Gnocchi Soup
A creamy and delicious chicken gnocchi soup inspired by the Olive Garden recipe and made in a pressure cooker! Serve with salad and breadsticks for a complete meal.
Ingredients
- 1 ½ lb chicken breast cut into bite sized cubes
- 1 medium yellow onion diced
- 1 celery stalk diced
- 1 cup shredded carrots
- 2 cup fresh baby spinach
- 3 garlic cloves minced
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ dried basil
- 1 tablespoon olive oil
- 4 cups chicken broth
- 16 oz 1 lb gnocchi
- 2 cups half n half
- ½ teaspoon course black pepper
- ¼-1/2 teaspoon fine sea salt
Instructions
- Turn the Instant Pot to Saute and heat until the display reads "hot." Add the olive oil and heat until warm.
- Add the diced celery and diced onion and saute until starting to soften, about 4-5 minutes. Add the minced garlic cloves and saute for 1 more minute. Cancel the Saute setting to turn the Instant Pot off.
- Add the chicken broth and scape up any bits of vegetables from the bottom of the pot to deglaze the pot and prevent getting a Burn signal during cooking.
- Add the raw diced chicken, bay leaf, dried thyme, dried basil, black pepper, and sea salt to the pot. Combine all ingredients and put the lid on the pot.
- Set the Instant Pot to Pressure Cook High and cook the soup mixture for 5 minutes. Do a Natural Release of 10 minutes before releasing the remaining pressure and removing the lid.
- Turn the pot to Saute and add the half n half, shredded carrots, fresh baby spinach, and gnocchi to the pot, cook for 2 minutes. Remove the bay leaf. Serve immediately and enjoy!
Notes
Chicken - If you already have pre-cooked chicken on hand, add it at the end of the recipe until it's heated through and then add the the half n half, gnocchi, spinach, and grated carrots. To add wholed 6 oz chicken breasts instead of cubes, add 3 chicken breasts and pressure cook them for 9 minutes and then do a Natural Release for 10 minutes. Removethe chicken, shred it, add it back to the recipe, and proceed with the remaining steps.
Variations- top with crumbled bacon or shredded parmesan if desired. Add a ¼ teaspoon cayenne pepper to add a spicy kick.
Substitution- heavy whipping cream can be used for a richer flavor or do half heavy whipping cream and half half n half. Chopped fresh spinach can be used instead of baby spinach. Cubed chicken thighs can be used instead of cubed chicken breast meat.
Dietary swaps- Make a dairy free version by swapping the half n half for canned coconut milk. Use gluten free gnocchi for a gluten-free version and cauliflower gnocchi to make this low carb.
Nutrition
Serving: 1gCalories: 336kcalCarbohydrates: 9gProtein: 40gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 128mgSodium: 873mgFiber: 1gSugar: 6g
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