Instant Pot Chicken Gnocchi Soup
Instant Pot Chicken Gnocchi Soup is a satisfying comfort food dinner made in just 30 minutes. The creamy soup is so nice with the healthy vegetables and the shredded chicken - quick, easy and delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 onions diced
- 2 cloves garlic minced
- 3 tablespoons flour
- 4 cups water OR chicken broth
- 1 tablespoon thyme leaves OR 1 teaspoon dried thyme
- 1 pound chicken breast
- Salt and pepper
- 2 cups whole milk
- 2 large carrots shredded (about 2 cups, not packed)
- 1 cup fresh spinach OR kale
- 1 16 ounce package potato gnocchi
Sauté onion and garlic: Set your instant pot to sauté and melt the butter and olive oil in it. Add the onion and garlic and cook until softened, about 3 minutes.
Make a roux: Add the flour, whisking vigorously, just until it stops foaming. Immediately pour in the chicken broth and whisk well to get out any lumps. Stir in thyme. Simmer until it thickens just slightly, about 1 minute.
Pressure cook chicken: Add the chicken breasts to the liquid in the instant pot and, making sure it’s fully submerged, cook on high pressure for 6 minutes. Allow to naturally release pressure for 5 minutes, then release the remaining pressure manually. Check the chicken for doneness, then shred it with two forks and add it back to the soup.
Finish soup: Stir the milk and carrots into the soup and simmer for 1-2 minutes. Add the spinach and gnocchi and simmer until gnocchi are cooked. Check for seasoning and serve immediately.
Calories: 359kcal | Carbohydrates: 41g | Protein: 22g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 448mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 82.7% | Vitamin C: 7.9% | Calcium: 13.4% | Iron: 20.1%