Instant Pot Chicken Gnocchi Soup
Instant Pot Chicken Gnocchi Soup is a creamy, satisfying soup filled with tender gnocchi, shredded chicken, and spinach enveloped in a flavorful broth.
Servings: 6
Ingredients
- 4 cups low-sodium chicken stock
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon celery seed
- ¼ teaspoon ground nutmeg
- 1 dried bay leaf
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- 1½ cups shredded carrots
- 1 pound boneless, skinless chicken breasts trimmed of all fat
- 1 cup half and half
- 2 teaspoons cornstarch
- 1 (16oz) package potato gnocchi uncooked
- 2 cups fresh baby spinach
Instructions
- Pour 4 cups low-sodium chicken stock into the inner pot. Add ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon celery seed, ¼ teaspoon ground nutmeg, 1 dried bay leaf, 1 teaspoon kosher salt, 3 cloves garlic, and 1½ cups shredded carrots to the stock and stir well to combine. Add the 1 pound boneless, skinless chicken breasts to the mixture.
- Place the lid on the Instant Pot. Close the sealing valve and set it to cook on high pressure using the pressure cook or manual button. Set the cooking time for 10 minutes if the chicken is thawed and 15 minutes if the chicken is frozen.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After the pressure has been released, open the lid. Remove the cooked chicken breasts from the Instant Pot to a large bowl or cutting board, and let rest.
- Turn the Instant Pot on to sauté mode by hitting cancel to turn off the keep warm feature and then hitting saute.
- In a separate small bowl, mix 1 cup half and half with 2 teaspoons cornstarch until the cornstarch is fully dissolved. Slowly pour the cornstarch mixture into the inner pot, whisking constantly until combined.
- Add 1 (16oz) package potato gnocchi uncooked and cook using the sauté function until the gnocchi floats to the top and is cooked through, about 5 minutes, stirring often.
- Meanwhile, shred the chicken with two forks.
- Once the gnocchi is cooked, hit cancel to turn off the sauté function on the Instant Pot. Add 2 cups fresh baby spinach and the shredded chicken to the inner pot and stir to combine. Place the lid back on the instant pot and let sit for 1 minute to just let the spinach wilt.
- Serve warm with parmesan cheese if desired.
Video
Notes
Half & Half: Feel free to use whole milk or heavy cream in place of the half and half.
Chicken: Use boneless, skinless chicken breasts or thighs. See the timing for fresh vs frozen chicken.
Gnocchi: Use refrigerated, frozen, or dried potato gnocchi. This is not the time to use sweet potato gnocchi or cauliflower gnocchi. I prefer dried gnocchi for this recipe.
Storage: Allow the soup to cool slightly and then transfer it to an airtight container. Store the leftover soup in the refrigerator for up to 3 days. Reheat individual servings in a heat-safe bowl in 30-second intervals in the microwave until warmed through, adding broth to thin if needed.
Gluten-Free: If you want to make this soup using gluten-free gnocchi, cook the gnocchi on the stovetop and stir into the soup right before serving.
Nutrition
Calories: 309kcal | Carbohydrates: 35g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 834mg | Potassium: 638mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6453IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 4mg
