Instant Pot Chicken Gnocchi Soup

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I’ve always been intimidated by gnocchi. It seemed complicated, but I was totally wrong. I’m not sure if you can even mess it up. So easy. This soup has a few more steps than some of my other favorite recipes, but it is worth it because it is SO tasty. And it’s still pretty simple! I’ve made it twice in the last month, and even my picky toddler loved it.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 large onion, finely chopped
  • 1-2 cups of shredded carrots (I used a bag of pre-shredded)
  • 4 stalks of celery, chopped (I used some of the leaves, too)
  • 3 cloves of chopped garlic
  • 2 lbs of chicken breasts
  • 32 oz carton of chicken broth
  • 16 oz package of potato gnocchi
  • 8 oz of frozen spinach, water squeezed out
  • 2 teaspoons of dried oregano
  • generous pinch of black pepper
  • a dash of nutmeg
  • 1/4-1/2 cups of half and half
  • salt to taste

Instructions

  1. Set the Instant Pot to Sauté. When it says “hot,” add your chopped veggies and garlic. Let them sauté for 3-4 minutes. (You do not put the lid on when sautéing.)
  2. Add the carton of chicken broth and the chicken breasts. Put on lid and seal. Cook on “Poultry” for 30 minutes. (If you aren’t ready to tend to the soup again at this point, you can go about your business and leave it for an hour or so and come back and finish at your convenience. The pressure cooker will keep it warm and ready until you are ready for the next steps.)
  3. After the 30 minute cook time, de-pressurize the pot. At this point, the chicken should fall apart pretty easily. Shred the chicken.
  4. Stir in the package of gnocchi. Set the pressure cooker to cook on “soup” for 5 more minutes. This softens the gnocchi.
  5. De-pressurize, set your pot back to “sautee”…This just keeps the soup a little hotter as you finish cooking.
  6. Stir in your spinach, nutmeg, oregano, salt, pepper, and half and half. (The half and half amount is up to you, depending on if you would like it more or less creamy. You can also add a few splashes of milk.)  Let it continue to heat on sauté for a few more minutes, then turn off.

**I like soups to be pretty dense and less brothy. It makes it easier for my kids to feed themselves. However, this soup would be excellent if you wanted to add another cup or two of broth to make it less dense.

(This recipe could be easily adapted to crock-pot by mixing all veggies, chicken, broth and seasonings. Cook on low for 6-7 hours, high 3-4. Add gnocchi and spinach at the end and cook for an additional 30 minutes. Add half-and-half at the very end.)

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