Instant Pot Creamy Chicken Gnocchi Soup
This Creamy Chicken Soup recipe is the talk of the town; it is a staple in most Italian households. These healthy Chicken Gnocchi main ingredients are chicken, heavy cream, gnocchi, and a bit of butter. The process is quite easy once you follow the instructions, it will take up to an hour for your delicious Creamy Chicken Gnocchi Soup to be ready, and this special Creamy Chicken Soup recipe is prepared with fresh chicken, which makes it unique and healthier for consumption.
Equipment
Ingredients
- 2 Tbsps Butter
- 1 Onion, chopped
- 3 Large Carrots, chopped
- 1 Bay Leaf
- 2 Ribs celery, chopped
- 6 Cloves Garlic, pressed or finely minced
- 1 Sprig Fresh Rosemary, about 5 inches long
- ½ tsp Basil, dried
- ½ tsp Thyme, dried
- ¼ tsp Poultry Seasoning
- 2 tsp Italian Seasoning
- ½ tsp Kosher Salt
- ½ tsp Pepper
- 4 cups Chicken Broth, low sodium
- 2-3 Chicken Breasts, uncooked, boneless, skinless
- 16 OZ Gnocchi (I get the refrigerated package or the one by the dry pasta at the store.)
- ½ cup Parmesan Cheese, grated
- 5 OZ Baby Spinach, fresh
- 1 cup Heavy Cream
Instructions
- Turn on the Sauté function (Med/Normal heat).
- Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.
- Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and garlic. Cook for about 1 minute, stirring frequently.
- Add the chicken broth. Stir.
- Add in the chicken breasts.
- Put the lid on and lock it in place. Set the steam release knob to the Sealing position.
- Cancel the sauté function.
- Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.
- When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10-minute natural release).
- Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.
- Remove the chicken breasts to a bowl and discard the bay leaf.
- Turn on the sauté function again.
- Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.
- Cook the gnocchi until it floats to the top. Just a few minutes.
- Meanwhile, shred the chicken breasts.
- When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.
- Add the chicken back in, and the spinach. Stir.
- Stir in the heavy cream.
- Serve hot.
Notes
This amazing Instant Pot creamy chicken gnocchi soup is stuffed with delicious, lush shredded chicken, gnocchi (soft Italian potato), and veggies in a thick, rich and buttery soup. This pressure cooker brand is so simple to prepare at your house and is just amazing.
Nutrition
Serving: 6gCalories: 434kcalCarbohydrates: 32gProtein: 29gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 125mgSodium: 1098mgFiber: 2gSugar: 5g