30 Minutes or Less
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Multi-Cooker Chicken Gnocchi Soup

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6Made this recipe

Serves: 6-8

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients

2 tablespoons butter

1 onion, chopped

3 large carrots, peeled and chopped

2 celery stalks, chopped

5 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup all-purpose flour

1 bay leaf

4 cups chicken stock

3 small boneless and skinless chicken breast

1 (16-ounce) packaged dried prepared gnocchi

1 cup grated parmesan cheese

2 cups baby spinach

1 cup heavy cream

Preparation

01Turn on the Instant Pot to the sauté setting. Melt the butter. Then add the onions, carrots, and celery. Sauté for approximately 5 minutes or until vegetables are tender. Add the garlic and cook for an additional minute or until fragrant.
02Stir in the rosemary, Italian seasoning, salt, and pepper. Turn off the sauté function. Dust the flour on top of the vegetables and stir to make sure everything is evenly coated.
03Add the bay leaves and chicken stock. Stir until all ingredients are combined.
04Add the chicken. Secure lid on the Instant pot and seal the valve. Cook at manual HIGH pressure for 10 minutes. When cooking is complete, allow for 10 minutes of natural release, then vent the valve to release any additional steam.
05Remove the lid and take out the chicken breast and discard the bay leaf. Shred the chicken.
06Turn the Instant Pot back to sauté mode. Stir in the gnocchi and place a saucepan lid on top. Cook the gnocchi for about 2-3 minutes or until the gnocchi floats to the top.
07Turn off the Instant Pot. Stir in the parmesan cheese, chicken, and spinach. Then stir in the heavy cream.
08Serve warm.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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