Instant Pot Chicken Gnocchi Soup Recipe (Easy)
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This warm comfort food of a soup is the perfect way to end a chilly day. 
This Easy Instant Pot Chicken Gnocchi Soup Recipe Serves: 4-6 and can be made quickly thanks to the magic that is Instapot! 
Tip: When it comes to making recipes that involve a lot of chopped ingredients sometimes it’s easier to chop them the night before so the recipe is easy to assemble the day of.
Instant Pot Chicken Gnocchi Soup Recipe (Easy) Instructions:
Heat oil in an instant pot on Saute setting.
Add the onion, carrots and celery and cook for two minutes. Add garlic and cook one
more minute.
Add the flour and cook for 1-2 minutes stirring constantly.
Pour the chicken broth in and stir to dissolve flour mixture.
Place the chicken breasts in the broth. Replace cover and lock lid into place, move the
pressure valve to sealing position.
. Cook on manual pressure cook (high) for 15 minutes. Release pressure by moving the
valve to “vent” when the timer goes off.
7. Remove the chicken from the instant pot and shred with two forks. Set aside.
Add the gnocchi to the broth and vegetables and set the pressure cooker on “Saute”.
Cook the gnocchi according to the package directions, or until it starts to float.
Place the chicken back into the instant pot and add the milk, spinach, salt and pepper.
Turn off the instant pot and let it cool for 5 minutes before serving.
Easy Instant Pot Chicken Gnocchi Soup
Equipment
- InstaPot
Ingredients
- 2 tbsp Olive Oil
- 1 cup Onion Chopped
- 1 cup Carrots Chopped
- 1 cup Celery Chopped
- 5 cloves Minced Garlic
- 1/4 cup Flour
- 4 cups Chicken Broth
- 2 Boneless Chicken Breasts
- 1 lb Potato Gnocchi
- 1.5 cups Whole milk or heavy cream
- 2 cups Fresh Spinach Chopped
- 1/2 tsp Salt
- 1/4 tsp pepper
Instructions
- Heat oil in an instant pot on Saute setting.
- Add the onion, carrots and celery and cook for two minutes. Add garlic and cook onemore minute.
- Add the flour and cook for 1-2 minutes stirring constantly.
- Pour the chicken broth in and stir to dissolve flour mixture.
- Place the chicken breasts in the broth. Replace cover and lock lid into place, move thepressure valve to sealing position.
- Cook on manual pressure cook (high) for 15 minutes. Release pressure by moving thevalve to “vent” when the timer goes off.
- Remove the chicken from the instant pot and shred with two forks. Set aside.
- Add the gnocchi to the broth and vegetables and set the pressure cooker on “Saute”.Cook the gnocchi according to the package directions, or until it starts to float.
- Place the chicken back into the instant pot and add the milk, spinach, salt and pepper.
- Turn off the instant pot and let it cool for 5 minutes before serving.
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