Description

A cozy, creamy soup made effortlessly in the Instant Pot with tender chicken, pillowy gnocchi, hearty vegetables, and a velvety herb-infused broth—perfect for chilly nights or comforting meals any time.

Ingredients

1 lb boneless, skinless chicken breasts
16 oz potato gnocchi
2 carrots, diced
2 celery stalks, diced
1 small yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups baby spinach
3/4 cup heavy cream
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
Salt and black pepper, to taste

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Instructions

Set Instant Pot to ‘Sauté’. Heat olive oil and cook onion, celery, and carrots for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
Add chicken breasts, Italian seasoning, salt, pepper, and chicken broth. Stir, seal lid, and pressure cook on high for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
Remove chicken, shred with forks, and return to pot. Add gnocchi and set to ‘Sauté’. Cook for 3–4 minutes until gnocchi are tender and float.
Turn off heat. Stir in heavy cream and spinach until wilted. Adjust seasoning and serve hot.

Notes

Top with grated Parmesan, black pepper, and fresh herbs for added flavor.
For a dairy-free version, use plant-based cream like cashew or coconut.
To thicken soup, mash a few gnocchi or use a cornstarch slurry.
Freeze before adding cream/spinach for best texture. Add fresh when reheating.
Use rotisserie chicken to save time—add after pressure cooking.