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Creamy Chicken Gnocchi Soup | Instant Pot Recipe

Chicken and gnocchi soup in a white bowl
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5 from 2 reviews

This Creamy Chicken Gnocchi Soup is a hearty, healthy dreamboat!  Serve it hot with a side of crusty bread.

Ingredients

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  • 1 Tablespoon olive oil
  • 1 small onion, diced small
  • 1 cup diced carrots
  • 1 cup diced celery
  • 3 cloves garlic, minced
  • 2-inch chunk of parmesan rind (optional)
  • 1 Tablespoon Italian seasoning
  • 2 teaspoons dried basil
  • ½ teaspoon red pepper flakes (add extra to make it spicy)
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound boneless skinless chicken breast, cut into 1-inch cubes
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 4 cups chicken broth – divided
  • ¼ cup cornstarch plus ¼ cup water
  • 1 (16 ounce) package mini potato gnocchi
  • 1 (12 ounce) can evaporated milk
  • 4 ounces fresh baby spinach (about 3 cups packed)

For serving: grated parmesan cheese, crusty bread, chopped parsley or basil

Instructions

  1. Add olive oil to the pressure cooker pot and turn on the sauté function.  When oil is hot, add onions and sauté for 4-5 minutes until soft.
  2. Add carrots, celery, garlic, parmesan (if using), Italian seasoning, basil, red pepper flakes, salt, and pepper; sauté for another minute.
  3. Add chicken, fire-roasted tomatoes, and 3 cups of chicken broth; stir.
  4. Secure the lid and turn pressure cooker knob to a sealed position.  Cook at high pressure for 10 minutes.
  5. When cooking is complete, use a natural release for 5 minutes, then release any remaining pressure.  Remove any remaining parmesan rind.
  6. Mix cornstarch and water together to make a slurry.  Hit sauté and bring soup to a simmer.  Whisk while pouring cornstarch slurry into the pot, then add gnocchi.  Simmer and stir until soup thickens and gnocchi float to the top.  Remove pot from its base so the thick soup doesn’t burn to the bottom.
  7. Add evaporated milk and spinach into the soup; stir.
  8. Add an extra cup of chicken broth if a thinner soup is desired.
  9. Taste and season with extra salt and pepper if desired.
  10. Serve hot with a garnish of parmesan cheese and herbs like parsley or basil.

Notes

  • If you don’t have a parmesan rind, add ½ cup shredded parmesan to the soup when you add the cornstarch slurry.
  • If you have leftovers, the soup will thicken quite a bit.  Add extra broth or water to thin when reheating.
  • If you can’t find mini gnocchi, regular size will work great.
  • Leave out spinach if you like.

Find it online: https://instafreshmeals.com/creamy-chicken-gnocchi-soup/