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Instant Pot Chicken Gnocchi Soup Recipe 2
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Instant Pot Chicken Gnocchi Soup

Author Jennifer

Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 1 cup veggies diced carrots and peas
  • 1 tablespoon dried mixed herbs
  • 1 lb. chicken breast cubed
  • 3 cups reduced salt chicken broth
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 16 oz packet spinach gnocchi
  • 2 tablespoon corn flour
  • ½ cup heavy cream
  • 1 cup fresh whole basil leaves
  • Optional garnishes to serve: grated parmesan chopped basil etc.

Instructions

  • Set the instant pot to sauté mode. Add the olive oil, onions, garlic and sauté for 1 minute.
  • Add the vegetables, dried herbs and sauté for 1 minute.
  • Add the chicken cubes, chicken broth, salt and black pepper. Mix well.
  • Cancel the sauté settings. Close the lid of the instant pot and turn the valve to seal position. Pressure cook on high pressure for 6 minutes.
  • When done, naturally release the pressure for 10 minutes, the quickly release the rest of the pressure.
  • Turn on the sauté mode again. Add the gnocchi and cook until gnocchi floats, about 2 minutes.
  • Meanwhile, mix the corn flour into the heavy cream. Mixture will be lumpy. Add the  corn flour mixture into the instant pot. Sauté for 1 minute.
  • Add the fresh basil and sauté for 1 more minute. Turn off the Instant Pot.
  • Serve immediately garnished with freshly grated parmesan cheese, chopped fresh basil etc.

Notes

You can use plain gnocchi  
The vegetables can be switched around: peas, carrots, celery, beans etc. You can also use frozen veggies, no need to thaw first.