Instant Pot Chicken Gnocchi Soup
This Instant Pot Chicken Gnocchi Soup is an easy to prepare dinner perfect for a busy weeknight!
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Servings: 6
Calories: 169kcal
Equipment
Ingredients
- 1 tablespoon butter
- ½ white onion
- 1 tablespoon garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- salt to taste
- black pepper to taste
- 4 cups chicken broth
- 1 pound chicken breast about 2 breasts
- 1 ½ cups milk
- 2 teaspoons cornstarch
- 2 carrots coarsely shredded
- 1 16-oz package potato gnocchi uncooked
- 2 cups baby spinach
Instructions
- Turn the Instant Pot on to sauté mode. When it has warmed up, add in the butter.
- When the butter has melted, add in the onions. Sauté for 3-5 minutes until onions are translucent.
- Next, add the minced garlic to the onions and sauté for about 30 seconds.
- Press cancel on your Instant Pot.
- Add in the garlic powder, thyme, salt, pepper, chicken broth and chicken breasts.
- Place the lid on the Instant Pot. Close the sealing valve and pressure cook on high for 10 minutes.
- Once time is done, do a quick release by opening the pressure valve to release all the pressure.
- Remove the cooked chicken breasts for the Instant Pot. Shred the chicken with two forks and then transfer it back to the Instant Pot.
- Turn the Instant Pot on to sauté mode.
- In a separate small bowl, mix together the milk and corn starch to create a slurry.
- Stir the soup while slowly adding in the slurry mixture.
- Add in the carrots and gnocchi. Allow them to cook for about 5 minutes or until carrots have softened and gnocchi are cooked through.
- Stir in spinach and cook for 1 minute or until spinach has wilted.
- Serve warm with crusty bread or rolls on the side.
Nutrition
Calories: 169kcal | Carbohydrates: 8g | Protein: 20g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 730mg | Potassium: 543mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4521IU | Vitamin C: 6mg | Calcium: 109mg | Iron: 1mg