Welcome, soup lovers! Today, I’m excited to share with you a fantastic recipe that will warm your heart and fill your kitchen with the aroma of comfort food. This Instant Pot Chicken Gnocchi Soup is a must-try! With a creamy broth filled with tender chicken, soft gnocchi, and a blend of veggies and herbs, this soup is the perfect meal for any day of the week. Whether you’re looking for something quick or a meal that leaves you with plenty of leftovers, this soup will not disappoint.
Let’s dive into this irresistible soup recipe that’s bound to become your new favorite!
Introduction
The Instant Pot Chicken Gnocchi Soup is inspired by classic Italian cuisine and brings together wholesome ingredients for a hearty, filling dish. The use of gnocchi, a traditional Italian dumpling, adds a unique texture to the soup. This dish not only satisfies your taste buds but also provides a balanced mix of protein and vegetables. Perfect for those busy weeknights, this soup is a quick yet comforting meal that the whole family will love. If you’re a fan of creamy soups, this is an absolute must-try! It’s not just delicious—it’s also super easy to prepare using your Instant Pot.
Ingredients for Instant Pot Chicken Gnocchi Soup
Here’s what you’ll need to make this Instant Pot Chicken Gnocchi Soup:
- 1 Tbsp. olive oil
- 1 lb. lean ground chicken
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced into rounds
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- 4 cups low-sodium chicken broth
- 1 lb. potato gnocchi
- 2 cups fresh spinach, packed
- 1 cup frozen peas (130g)
- 1 cup frozen corn (140g)
- 1/2 cup fat-free half-and-half (115g)
Optional Toppings:
- Fresh chopped parsley
- Freshly grated Parmesan cheese
- Hot sauce
How to Make Instant Pot Chicken Gnocchi Soup – Step by Step
Step 1
Set your Instant Pot to the sauté setting. Add the olive oil and once it’s hot, add the ground chicken. Brown the chicken, breaking it into bite-sized pieces. This process takes about 5 minutes. If using frozen chicken, cook it similarly, allowing a little extra time.
Step 2
Season the chicken with salt, pepper, dried basil, oregano, and paprika. Stir well to ensure the chicken is evenly coated with the spices.
Step 3
Add garlic, diced onions, carrots, and celery to the pot. Sauté the vegetables for about 2 minutes until they begin to soften and the garlic becomes fragrant.
Step 4
Pour in the chicken broth and stir to combine everything, making sure to scrape up any bits stuck to the bottom of the pot. This helps to prevent the “burn” warning.
Step 5
Add the potato gnocchi and stir well to combine everything.
Step 6
Put the lid on the Instant Pot and set the valve to the sealing position. Cook on Manual High Pressure for 4 minutes.
Step 7
When the timer beeps, quick release the pressure. Carefully remove the lid once the pressure has fully released.
Step 8
Switch the Instant Pot back to the sauté setting. Stir in the spinach, peas, and corn, and cook for a few minutes until the spinach wilts and the peas and corn are warmed through.
Step 9
Add the fat-free half-and-half, stirring well to combine. Let the soup simmer for a few minutes to ensure everything is heated through.
Step 10
Taste and adjust the seasonings as needed. Serve hot, topped with fresh chopped parsley and grated Parmesan cheese, if desired.
Helpful Tips for Instant Pot Chicken Gnocchi Soup
- Use Fresh Gnocchi: Fresh gnocchi gives the soup a better texture, but frozen gnocchi works just as well.
- Add Extra Veggies: Feel free to add extra vegetables like zucchini or mushrooms for added nutrients.
- Thicken the Broth: For a thicker broth, mix a tablespoon of cornstarch with water and stir it into the soup during the final sauté step.
Cooking Tips for the Best Instant Pot Chicken Gnocchi Soup
- Instant Pot Settings: Ensure your Instant Pot is set to “Manual High Pressure” for the right cooking time.
- Avoid Overcooking: Release the pressure as soon as the cooking time is up to prevent the gnocchi from becoming too soft.
- Flavor Boost: For even more flavor, try using a mix of chicken broth and vegetable broth.
Serving Suggestions for Instant Pot Chicken Gnocchi Soup
This hearty soup pairs wonderfully with:
- A side of crusty garlic bread
- A light, crisp Caesar salad
- A refreshing glass of white wine like Pinot Grigio
Nutritional Information
This Instant Pot Chicken Gnocchi Soup offers a nutritious, balanced meal packed with protein, fiber, and vitamins.
Nutritional Information (Per Serving):
- Calories: 233 kcal
- Protein: 18g
- Carbohydrates: 22g
- Fat: 8g
- Fiber: 3g
Storage and Leftovers for Instant Pot Chicken Gnocchi Soup
This soup stores beautifully! Place leftovers in an airtight container and refrigerate for up to 4 days. To reheat, simply warm it on the stovetop or microwave until heated through. If the soup thickens in the fridge, add a splash of chicken broth or water when reheating.
Frequently Asked Questions (FAQs) for Instant Pot Chicken Gnocchi Soup
- Can I use a different protein?
Yes, you can substitute ground chicken with ground turkey or sausage for a flavor twist. - Can I make this dairy-free?
Absolutely! Use coconut milk or almond milk in place of half-and-half for a dairy-free version. - Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. However, the texture of the gnocchi may change slightly upon thawing. - What can I serve with this soup?
This soup pairs perfectly with a side salad, garlic bread, or a light pasta dish for a complete meal.
Related Recipes for Instant Pot Chicken Gnocchi Soup Lovers
If you loved this recipe, check out these related dishes on Optimal Recipes:
- Sausage Balls Recipe with Red Lobster Mix
: A tasty appetizer that complements this soup well.
- Ultimate Cowboy Casserole
: Another comforting meal that’s easy to prepare and perfect for family dinners.
Conclusion
Now that you have the recipe for this amazing Instant Pot Chicken Gnocchi Soup, it’s time to give it a try! With its creamy texture and wholesome ingredients, it’s bound to become a family favorite. Don’t forget to share your variations or feedback in the comments below—I’d love to hear how you made this recipe your own. Enjoy!
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Instant Pot Chicken Gnocchi Soup – Easy, Creamy Recipe
Description
Welcome, soup lovers! Today, I’m excited to share with you a fantastic recipe that will warm your heart and fill your kitchen with the aroma of comfort food. This Instant Pot Chicken Gnocchi Soup is a must-try! With a creamy broth filled with tender chicken, soft gnocchi, and a blend of veggies and herbs, this soup is the perfect meal for any day of the week. Whether you’re looking for something quick or a meal that leaves you with plenty of leftovers, this soup will not disappoint.
Let’s dive into this irresistible soup recipe that’s bound to become your new favorite!
Ingredients
- 1 Tbsp. olive oil
- 1 lb. lean ground chicken
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced into rounds
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- 4 cups low-sodium chicken broth
- 1 lb. potato gnocchi
- 2 cups fresh spinach, packed
- 1 cup frozen peas (130g)
- 1 cup frozen corn (140g)
- 1/2 cup fat-free half-and-half (115g)
Optional Toppings:
- Fresh chopped parsley
- Freshly grated Parmesan cheese
- Hot sauce
Instructions
Step 1
Set your Instant Pot to the sauté setting. Add the olive oil and once it’s hot, add the ground chicken. Brown the chicken, breaking it into bite-sized pieces. This process takes about 5 minutes. If using frozen chicken, cook it similarly, allowing a little extra time.
Step 2
Season the chicken with salt, pepper, dried basil, oregano, and paprika. Stir well to ensure the chicken is evenly coated with the spices.
Step 3
Add garlic, diced onions, carrots, and celery to the pot. Sauté the vegetables for about 2 minutes until they begin to soften and the garlic becomes fragrant.
Step 4
Pour in the chicken broth and stir to combine everything, making sure to scrape up any bits stuck to the bottom of the pot. This helps to prevent the “burn” warning.
Step 5
Add the potato gnocchi and stir well to combine everything.
Step 6
Put the lid on the Instant Pot and set the valve to the sealing position. Cook on Manual High Pressure for 4 minutes.
Step 7
When the timer beeps, quick release the pressure. Carefully remove the lid once the pressure has fully released.
Step 8
Switch the Instant Pot back to the sauté setting. Stir in the spinach, peas, and corn, and cook for a few minutes until the spinach wilts and the peas and corn are warmed through.
Step 9
Add the fat-free half-and-half, stirring well to combine. Let the soup simmer for a few minutes to ensure everything is heated through.
Step 10
Taste and adjust the seasonings as needed. Serve hot, topped with fresh chopped parsley and grated Parmesan cheese, if desired.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use Fresh Gnocchi: Fresh gnocchi gives the soup a better texture, but frozen gnocchi works just as well.
- Add Extra Veggies: Feel free to add extra vegetables like zucchini or mushrooms for added nutrients.
- Thicken the Broth: For a thicker broth, mix a tablespoon of cornstarch with water and stir it into the soup during the final sauté step.
