If you're searching for a cozy, comforting meal that can be whipped up in no time, look no further than this Instant Pot Chicken and Gnocchi Soup! Bursting with flavor and packed with wholesome ingredients, this Italian-inspired dish will warm your heart and satisfy your cravings. Imagine tender chicken, pillowy gnocchi, and vibrant spinach all simmered together in a rich, savory broth—sounds irresistible, right? In just 40 minutes, you can create a delicious dinner that will have your family asking for seconds. Ready to impress your taste buds? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 package (16 oz) gnocchi
- 2 cups spinach
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, chop the onion, and dice the carrots and celery. Mince the garlic cloves and set everything aside.
- Set your Instant Pot to the 'Sauté' mode and add 1 tablespoon of olive oil. Allow the oil to heat for about a minute.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté the vegetables for about 3-4 minutes, or until they begin to soften and the onion becomes translucent.
- Stir in the minced garlic and sauté for an additional 1 minute, being careful not to let it burn.
- Add the diced chicken breast to the pot, seasoning it with salt, pepper, and 1 teaspoon of Italian seasoning. Stir well to combine all the ingredients.
- Pour in the 4 cups of chicken broth, ensuring that the chicken and vegetables are fully submerged. Stir to combine.
- Secure the lid on the Instant Pot and set the valve to the 'Sealing' position. Cancel the 'Sauté' mode and select 'Manual' or 'Pressure Cook' mode. Set the timer for 10 minutes on high pressure.
- Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 5 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.
- Open the lid and stir in the package of gnocchi and the 2 cups of spinach. The residual heat will cook the gnocchi and wilt the spinach.
- Let the soup sit for about 5 minutes, allowing the gnocchi to soften and absorb the flavors. If the soup is too thick, you can add a bit more chicken broth to reach your desired consistency.
- Serve the soup hot, garnished with grated Parmesan cheese to taste. Enjoy your delicious Instant Pot Chicken and Gnocchi Soup!
Tips
- Prep Ahead: To save time during cooking, chop all your vegetables and dice the chicken ahead of time. This makes the cooking process smoother and quicker.
- Sauté for Flavor: Don't skip the sautéing step! It enhances the flavors of the vegetables and chicken, creating a richer broth.
- Adjust the Seasoning: Feel free to customize the seasoning to your taste. If you love a bit of heat, consider adding red pepper flakes for an extra kick!
- Gnocchi Cooking: Add the gnocchi right after the pressure cooking phase, as they only need a few minutes to cook through. This ensures they stay soft and don’t become mushy.
- Consistency Matters: If you prefer a thinner soup, simply add more chicken broth after cooking. Adjust it to your liking for the perfect texture.
- Garnish Generously: Don’t forget to sprinkle some grated Parmesan cheese on top before serving—it adds a delicious salty richness that complements the soup beautifully.
- Leftover Love: This soup keeps well in the fridge for a couple of days, and the flavors deepen over time. Just be aware that the gnocchi may absorb some of the broth, so you might want to add a splash of broth when reheating.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 30g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 80mg
