Description
This hearty Instant Pot chicken gnocchi soup is a comforting and quick meal perfect for any night. It’s packed with veggies and delicious flavors!
Ingredients
Scale
- 1 Tbsp olive oil
- 1 lb lean ground chicken
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced in rounds
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp 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)
- Fresh chopped parsley (optional topping)
Instructions
- Set Instant Pot to ‘Sauté’ mode. Heat olive oil, add onion, and sauté until translucent. Add garlic and sauté until fragrant.
- Add carrots and celery, sauté for a few minutes. Add ground chicken, season with salt, pepper, basil, oregano, and paprika.
- Pour in chicken broth, ensuring everything is submerged. Close lid and set to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
- Perform a quick release, open lid, and stir in gnocchi, spinach, peas, corn, and half-and-half. Cook on ‘Sauté’ mode for 3-5 minutes until gnocchi are tender.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a thicker soup, you can add more half-and-half or use a cornstarch slurry.
- This recipe is easily customizable; feel free to add other vegetables or use different seasonings!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg