If you’re looking for a comforting and delicious meal that can be cooked in a flash, try this Instant Pot Chicken Gnocchi Soup. It’s rich, creamy, and packed with flavors that everyone at the table will love, perfect for chilly evenings or quick weeknight dinners.
Growing up, soups were always a staple in our household, especially during the winter months. My grandmother had this incredible knack for throwing together ingredients and creating soul-warming dishes. Her version of chicken gnocchi soup was always my favorite; it’s a recipe I’ve adapted over the years to utilize the convenience of the Instant Pot, without losing any of the cherished flavors. I remember her smile as she served us each bowl, the warmth of the kitchen clouding our view with steam and comfort.
Why You’ll Love This Recipe
This recipe is not just easy; it’s practically foolproof, thanks to the Instant Pot. The chicken stays juicy, and the gnocchi offers a delightful, chewy contrast to the creamy broth. Plus, it’s versatile enough for you to customize with what you have on hand. Perfect for those who crave comfort without the lengthy cook times, it’s a dish that’s designed to impress without the stress.
Ingredients Notes
The beauty of this dish lies in its simple ingredients. You’ll need chicken breasts, gnocchi, carrots, celery, spinach, cream, and a touch of herbs. For the best results, consider fresh gnocchi from the refrigerated section, though shelf-stable works in a pinch. If spinach isn’t to your taste, kale or Swiss chard make excellent substitutes.
Recipe Steps
Step 1
Set your Instant Pot to the sauté setting. Add a bit of olive oil, then cook the diced onion, carrots, and celery until soft. This should take about 5 minutes.
Step 2
Add minced garlic and stir for about 30 seconds. Place the chicken breasts on top of the vegetables. Sprinkle with salt, pepper, and your choice of herbs. Pour in the chicken broth.
Step 3
Seal the Instant Pot and set it to high pressure for 7 minutes. Once done, allow it to naturally release pressure for 5 minutes before doing a quick release.
Step 4
Remove the chicken, shred it using two forks, and return it to the pot. Set the Instant Pot to sauté mode again and add the gnocchi. Let it cook for about 3 minutes or until the gnocchi serves up light and fluffy.
Step 5
Stir in the spinach and cream. Season with salt and pepper to taste, and allow to simmer for another few minutes to let the flavors meld together.
Storage Options
This soup keeps well in an airtight container in the refrigerator for up to 3 days. If freezing, let the soup cool completely and store in freezer-safe containers, leaving out the gnocchi until reheating to retain its texture. Reheat on the stove over low heat or on the soup setting of the Instant Pot.
Variations & Substitutions
To accommodate dietary needs, substitute the cream with coconut milk for a dairy-free version. For additional protein, add some cooked bacon bits or sausage. Vegetarians can replace chicken with mushrooms and vegetable broth. A dash of chili flakes can add a spicy kick to those who prefer a little heat.
Frequently Asked Questions
Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. If doing so, increase the cooking time to 12 minutes and ensure the chicken is fully cooked before serving. Always allow for a full natural pressure release to ensure even cooking.
What can I use instead of gnocchi? If you’re out of gnocchi, small pasta shapes or rice would work wonderfully. Adjust the cooking time accordingly, keeping in mind pasta and rice often expand more than gnocchi.
Is there a way to make this soup vegetarian? Absolutely! Swap the chicken for additional hearty vegetables such as mushrooms and use vegetable broth in place of chicken broth. The rich blend of flavors remains delightful, making it an excellent fit for vegetarian diets.
