Instant Pot Best Chicken Gnocchi Soup
Main Dish • Chicken, Instant Pot, Soup
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Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 8-10 ounces pancetta, diced (optional, and you can also use 1/2 pound of bacon cut into bits)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 3 ribs celery, diced, with leafy tops reserved
- 1 tablespoon (3 cloves) garlic, crushed or minced
- 1/2 cup sherry wine (optional)
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
- 2 teaspoons dried thyme
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 5 1/2 cups chicken or garlic broth (I used 6 teaspoons Chicken Better Than Bouillon + 6 cups water)
- 1 1/2 – 3 pounds chicken breast and/or thighs (NOTE: I used a small, whole young chicken cut into pieces with bones in and the skin on, which we will discard after cooking. However, you can definitely use 1 1/2 – 3 pounds of boneless, skinless breasts or thighs if you prefer. For this recipe, I just like cooking the chicken with the skin on as it creates a richer, more colorful broth. ALSO – The more chicken used, the more of a stew-like consistency. Go for 1 1/2 – 2 pounds of you want it more soupy.)
- 2 cups heavy cream or half & half
- 1/2 cup all-purpose flour
- 1-2 pounds gnocchi of your choice (I used potato gnocchi. This is usually found in the market at either room temperature near the deli section in an air-tight container or frozen in a bag – either is fine!)
- 8-10 ounces baby spinach
- 1/3 cup grated Parmesan cheese
- 5.2 ounce package Boursin, any flavor (optional)
Directions
- 1. Add the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High Setting.
- 2. Once melted, add in the pancetta/bacon and sauté for 6-8 minutes until cooked and slightly crispy. Remove with a slotted spoon to a paper-towel lined bowl and set aside but leave the bacon grease and melted butter in the pot.
- 3. Next, add in the onion, carrots, and celery and sauté for 3 minutes. Deglaze/scrape the bottom of the pot from any browned bits. Add the garlic and stir for 1 minute longer and then the wine and let simmer for 1 minute and deglaze the pot for anything that’s stuck on.
- 4. Add the broth, seasonings and stir. Then, add the chicken and make sure it’s submerged in the broth.
- 5. Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 10 minutes. Quick release when done.
- 6. Using tongs, remove the chicken to a bowl and shred with two forks. (NOTE: If you used a whole chicken, let cool for 10 minutes before pulling the meat and discarding any cartilage, skin and bones).
- 7. Hit Keep Warm/Cancel and then hit Sauté and Adjust so it’s on the More or High Setting. Once bubbling, add the gnocchi and let boil for 2-3 minutes until the gnocchi floats. Hit Keep Warm/Cancel to turn the pot off and switch to Keep Warm.
- 8. In a bowl, whisk together the cream and flour until thickened (it should look a little curdled/and slightly lumpy) and stir it into the soup. Stir for about a minute to get any small lumps out (and don’t worry – it will smoothen perfectly as the steps go on).
- 9. Now, add the Parmesan and Boursin (if using) and stir until melded into the soup.
- 10. Lastly, add in the spinach and the leafy reserved tops from the celery. Stir in until the spinach is wilted, about 2 minutes. Then, add back the pancetta/bacon and shredded chicken. Give it all a final stir.
- 11. Ladle into bowls and enjoy with some crusty bread!
