Craving a comforting and flavorful soup that's ready in minutes? Look no further than this Instant Pot Chicken Gnocchi Soup recipe! This recipe delivers a rich, creamy broth bursting with tender chicken, pillowy gnocchi, and your favorite vegetables. It’s the perfect weeknight meal, ready faster than ordering takeout.
This recipe isn't just quick; it's also incredibly versatile. Feel free to customize it with your preferred vegetables and seasonings to create your perfect bowl of comforting goodness. Let's dive in!
What Makes This Instant Pot Chicken Gnocchi Soup So Special?
This recipe utilizes the Instant Pot's pressure cooking capabilities to achieve perfectly cooked chicken and vegetables in a fraction of the time it would take on the stovetop. The result? A tender chicken, flavorful broth, and perfectly al dente gnocchi all in one easy-to-clean pot. Forget about spending hours in the kitchen; enjoy delicious homemade soup in under 30 minutes!
Ingredients You'll Need:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- 1 cup frozen gnocchi (potato or cheese)
- 1/2 cup heavy cream (optional, for extra creaminess)
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the Vegetables: Set your Instant Pot to the "Sauté" function. Add olive oil, then add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the Chicken and Broth: Add the chicken breasts, chicken broth, diced tomatoes, oregano, basil, salt, and pepper to the pot.
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Pressure Cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 8 minutes, followed by a 5-minute natural pressure release. Carefully quick release any remaining pressure.
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Shred the Chicken: Remove the chicken from the pot and shred it using two forks.
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Add Gnocchi and Cream (optional): Stir in the frozen gnocchi and heavy cream (if using). Cook on the "Sauté" function for 2-3 minutes, or until the gnocchi is cooked through and heated through. Do not overcook the gnocchi, as it can become mushy.
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Serve: Return the shredded chicken to the pot and stir to combine. Garnish with fresh parsley and serve hot.
Frequently Asked Questions (FAQs):
Can I use different vegetables in this soup?
Absolutely! This recipe is highly adaptable. Feel free to add other vegetables like spinach, zucchini, mushrooms, or bell peppers. Add them along with the carrots and celery in step 1.
What kind of gnocchi is best for this recipe?
Both potato and cheese gnocchi work well in this soup. Potato gnocchi tends to hold its shape better, while cheese gnocchi adds a richer flavor. Avoid using fresh gnocchi, as it will likely become too soft in the Instant Pot.
Can I make this soup ahead of time?
Yes, you can prepare this soup ahead of time. Allow it to cool completely before storing it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. Add the gnocchi just before serving to prevent it from becoming mushy.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing in freezer-safe containers. It will keep in the freezer for up to 3 months. Remember to thaw completely and reheat gently before serving. Add the gnocchi when reheating.
Is this soup healthy?
This recipe can be a relatively healthy option, depending on the ingredients you choose. Using low-sodium chicken broth, lean chicken breast, and plenty of vegetables will make it a more nutritious meal. The heavy cream is optional, and you can omit it to reduce the fat content.
Enjoy your delicious and easy Instant Pot Chicken Gnocchi Soup! Let me know in the comments how yours turned out!
