Instant Pot Creamy Chicken & Gnocchi Soup Recipe
Instant Pot Creamy Chicken & Gnocchi Soup
It took me a bunch of months to feel comfortable using my Instant Pot. Initially I was actually afraid it would blow up or do something dastardly in my kitchen. Approach was slow. But after we moved to a new house last fall and I found myself without a kitchen stove for 4 months, my Instant Pot and I became well acquainted. The relationship that began out of necessity has blossomed into a love affair that keeps me on the lookout for more tasty recipes that work well with my beloved cooker. This Instant Pot Chicken & Gnocchi Soup is an Olive Garden soup copycat that is creamy and filling. You can use leftover chicken rotisserie chicken or (like I did) frozen pulled chicken.
Instant Pot Chicken & Gnocchi Soup
Ingredients
- 2 tbsp olive oil
- 1 white onion chopped
- 3 stalks celery diced
- 2 carrots julienned
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked chicken chopped tiny
- 8 oz gnocchi
- 1 tsp thyme
- salt & pepper to taste
- 1/2 cup flour
- 2 cups half & half
- 1 cup spinach chopped
Instructions
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Prep ingredients before starting the soup. Set aside.
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Set Instant Pot to the saute function and add olive oil.
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Saute the carrots, onions, & celery 3-4 minutes. Turn off the Instant Pot and add the garlic, stirring well so it does not burn.
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Add the chicken broth, chicken, gnocchi, and thyme. Add salt & pepper to taste. Set the Instant Pot to soup setting and set the timer to 15 minutes.
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When the cooking time is up, allow a 5 minute natural release, then a quick release.
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Whisk the flour and milk together to minimize lumps. Add to the soup mixture along with the spinach.
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Set the Instant Pot back to the saute function & cook for about 5 minutes, stirring frequently.
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Serve with a green salad and hot, fresh bread. Enjoy!
