Instant pot chicken gnocchi soup
GUYS!
Hey, so I am very excited to share this recipe with you. I just recently got an Instant Pot and honestly had no idea how to use it or where to even start. So, the first thing i made was chili, which was so amazing! You can saute everything in there and and then slow cook that jam ( chili). The Chili took a total of like an hour to an hour and a half. But the flavor was still amazing! This is the magic of the Instant Pot. So, my cousin shared this recipe with me, from Simply Happy Foodie. Whether you have an Instant Pot, a Crock Pot or a stove and a pot, this recipe is delicious and a must have! its creamy, its herbaceous, and most importantly its quick and easy!
It lasts days, it’s even better the second or third day because all of those flavors have been marinating together and becoming even more delicious. The liquid will get soaked up by the gnocchi, but just add more chicken stock or honestly just water is fine too, when reheating it!
Okay, let’s get started!
yields about 5-6 servings, it makes 3 quarts
ingredients:
6 slices Thick Cut Bacon, chopped into bite sized pieces
2 Tbsps Butter
1 onion, chopped
3 large carrots, chopped
1 bay leaf
2 ribs of celery, chopped
5 cloves of garlic ( or more, you do you, live your bliss) , minced
1 sprig of Rosemary
1/2 tsp Basil, dried
1/2 tsp thyme, dried
1/4 tsp poultry seasoning
1/2 tsp kosher salt, be careful with the salt here guys, there is bacon in this and the broth you use might be salted so just make sure you taste as you go!
1/2 tsp pepper
4 cups Chicken Broth, low sodium
2-3 chicken breasts, boneless, skinless ( I used to rotisserie chicken because I had it in my fridge and wanted to get rid of it)
16 oz Gnocchi ( i got the fresh kind near the dry pasta at the store)
1/2 cup parmesan cheese, grated ( if you can, buy a block of parm and grate it yourself, the fresh grated parm flavor is just divine)
5 oz baby spinach
1 cup of heavy cream ( I had milk, so i used that, whatever you have!)
Directions:
Disclaimer: this is instant pot instructions but i trust you can figure out how to adapt this to a crockpot or a stovetop, if not, feel free to message me on instagram and ask me anything you would like!
Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.
Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.
Add the rosemary, basil, thyme, poultry seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.
Add the chicken broth and add in the chicken breasts and stir
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. High pressure. It will take several minutes to come to pressure.
When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).
Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), 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.
*if you are using pre cooked chicken just skip the last 5 steps after you add the chicken broth and go straight to adding the gnocchi, i added the chicken at the end with the spinach*
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, then stir in the heavy cream
And that is it, friends!
Enjoy, Sans Filter!
