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.
Notes
- 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.