A rich and creamy soup that will quickly become a favorite! Instant Pot Creamy Chicken Gnocchi Soup has lots of flavor and is hearty and satisfying, yet elegant, too. This is a great soup to make for guests. It tastes like you simmered it for hours on the stove!
Instant Pot Creamy Chicken Gnocchi Soup
Sometimes I like a very simple soup with minimal ingredients, like my Instant Pot Smoky Creamy Cauliflower Soup, which is very delicious. Other times I want lots going on in the bowl, as well as a lot of flavor. That would be this Instant Pot Creamy Chicken Gnocchi Soup. It’s amazing!
When I want a really comforting bowl of soup, this is one of my top 5 to make. I used to think it was too involved to make a gnocchi soup, but when I found premade gnocchi in the store, I headed straight for my Instant Pot®!
This would be a good soup to share with friends. This time of year, as more of us are indoors and not venturing outside quite as much, gatherings around a comforting meal are a great way to catch up and reconnect. Why not host a small dinner party with a few people you had trouble connecting with throughout the year. Make this Instant Pot Creamy Chicken Gnocchi Soup for your guests. Don’t forget the crusty bread!
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Instant Pot Creamy Chicken Gnocchi Soup
- 6 slices Thick Cut Bacon, chopped in bite sized pieces
- 2 Tbsps Butter
- 1 Onion, chopped
- 3 large Carrots, chopped
- 1 Bay Leaf
- 2 stalks Celery, chopped
- 3 cloves Garlic, pressed or finely minced
- 1 sprig Fresh Rosemary, about 3-4 inches long
- 1/2 tsp Basil, dried
- 1/2 tsp Thyme, dried
- 1/4 tsp Poultry Seasoning
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 4 cups Chicken Broth, low sodium
- 2 to 3 Chicken Breasts, boneless, skinless
- 16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)
- 1/2 cup Parmesan Cheese, grated
- 5 oz Baby Spinach, fresh
- 1 cup Heavy Cream
Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until done. Remove to a paper towel and drain all but 2 tsp of the fat.
Add the butter, onion, carrot, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.
Add the celery and cook for a couple of minutes, until it starts to soften.
Add the garlic and cook for 1 minute, stirring frequently.
Add the rosemary, basil, thyme, poultry seasoning, salt, pepper, and chicken broth. Stir, and let come to a simmer.
Add bacon back in, and the chicken breasts.
Put the lid on and lock in place. Set the steam release knob to the Sealing position.
Cancel the sauté function.
Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes.
When cooking cycle has ended and the pot beeps, let it sit and enter the Natural Release (Keep Warm) phase. Let it sit for 10 minutes, then turn the steam release knob to Venting and let the remaining pressure out.
When the pin in the lid drops down, open the lid.
Remove the chicken breasts to a bowl and discard the bay leaf.
Turn on the sauté function again.
Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.
Cook the gnocchi until it floats to the top. Just a few minutes.
Meanwhile, shred the chicken breasts.
When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.
Add the chicken back in, and the spinach. Stir.
Stir in the heavy cream.
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