The pot lid rattles and you know dinner is almost ready. You catch the steam sneaking out from the sealing ring, that telltale sign your pressure cooker’s living up to its job. The kitchen smells like a cozy little haven of butter, garlic, and herbs just waiting to warm you up inside.
Every time I make this Chicken Gnocchi Soup, the pressure build makes me kinda giddy. It’s like a countdown to comfort food, the promise of that tender pull of chicken and gnocchi floating in a rich broth depth. You can almost hear the soft simmer that’s gonna thicken into something creamy and dreamy.
As the pressure cooker does its thing, you notice the veggies soften and the flavors team up. The broth gets richer and the house fills with the aroma that says, heck yeah, this is gonna be good. You feel it in your bones that this meal will hit the spot after a long day.
The Truth About Fast Tender Results
- You gotta start with a good broth depth for flavor that stands out.
- The pressure build in your cooker helps break down chicken fast so it’s tender pull city.
- Veggies like carrots and celery soften without getting mushy when timed right.
- The sealing ring traps all that steam so nothing escapes, locking in the flavor.
- Slow release is key to keep gnocchi from turning gooey or overcooked.
- Adding half-and-half after pressure helps keep the creaminess without curdling.
Everything You Need Lined Up
- 4 tablespoons butter
- 1 small yellow onion, diced
- 1 stick of celery, diced
- ½ cup carrots, julienned
- 3 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts or 2 cups diced cooked chicken
- Salt and pepper, to taste
- 16 oz. potato gnocchi (in the pasta isle)
- 1 cup fresh spinach, roughly chopped
- 1 pinch red pepper flakes, optional
You’ll wanna have these all prepped and ready before you even think about turning on the pressure cooker. Butter and veggies start the flavor base, then you’ll build on it with the flour roux to get that silky broth depth.
The chicken’s gotta be either fresh and raw or already cooked, diced small enough to warm through quickly. The gnocchi are kinda the star here, soft and pillowy, so watch timing when you add 'em.
Walking Through Every Single Move
- Melt the butter in the pressure cooker insert over medium heat. You want it nice and bubbly but not browned.
- Toss in diced onion, celery, and carrots. Sauté till they soften, around 5 minutes, stirring now and then.
- Add the minced garlic and cook for another minute. You’ll smell that garlicky goodness fill the air.
- Sprinkle in the flour and cook it for 2 minutes. This makes a roux that’ll thicken your soup real good.
- Slowly whisk in the half-and-half making sure you don’t get lumps. Pour in chicken broth next and stir until it’s all mixed smooth.
- Add the thyme and mustard powder. Set the cooker to seal and get that pressure build going.
- Cook under high pressure for about 10 minutes. When done, go for a natural slow release to keep gnocchi from turning mushy.
- Open the lid careful. Stir in cooked chicken and gnocchi. Let it simmer just until gnocchi float, about 3 to 5 minutes. Season with salt, pepper, and red pepper flakes if you’re feeling bold.
Time Savers That Actually Work
- Buy pre-diced veggies or use a frozen mirepoix blend to save chopping time.
- Pick up pre-cooked rotisserie chicken and shred it for quick protein.
- Use store-bought gnocchi so you skip making dough and rolling.
- Prep your broth and cream mix ahead to just pour in and go.
These shortcuts won't mess with your flavor one bit and cut your hands-on time big. You still get comfort food vibes without the fuss.
The Flavor Experience Waiting for You
This soup hits your taste buds with creamy comfort and just enough tang from the mustard powder. The broth depth feels rich but not heavy, perfectly balanced by the fresh veggies that soften yet keep a bit of snap.
The chicken pulls apart tender enough to melt in your mouth. Those little fluffy gnocchi add this soft pillowy hug that you don't get from regular noodles.
You notice the fresh spinach chopped right into the mix, giving each bite green freshness and a little earthiness. And if you tossed in red pepper flakes, there’s a tiny spicy kick that warms from the inside out.
Every spoonful wraps you in a bowlful of nostalgia and warmth, perfect to curl up with on a chilly night or anytime you want something that’s sorta fancy but easy.
How to Store This for Later
Cool the soup completely before moving it to airtight containers. It keeps best in the fridge for up to 4 days and reheats well on the stove or microwave.
You can also freeze it in freezer-safe containers or heavy-duty bags. Freeze in portions so you only thaw what you need. It lasts up to 3 months that way.
When reheating frozen soup, do a slow thaw in the fridge overnight. Heat gently on the stove stirring often to bring back that creamy texture without curdling the half-and-half.
Everything Else You Wondered About
- Can I use frozen chicken instead of fresh? Yeah just thaw it first and dice small so it heats through quickly in the cooker.
- What if I don’t have half-and-half? Whole milk works but the soup won’t be quite as creamy. You can add a splash more butter to compensate.
- Is it okay to substitute gnocchi with pasta? You can try small pasta shapes but the texture won’t be the same pillowy softness.
- How important is the slow release? Super important for this soup. Quick release can make gnocchi mushy and mess up the texture.
- Can I make this vegetarian? Sure, just swap chicken broth for veggie broth and skip the chicken or add mushrooms.
- Why do I need mustard powder? It adds a subtle tang that lifts the whole flavor without being spicy. You barely notice it but your taste buds will thank you.
For more yummy easy dinners, check out our Apple Cider Vinegar Pulled Pork, or try the fresh and crispy Air Fryer Spring Rolls. You might also want Healthy Taco Casserole for more pressure cooker comfort food ideas.
Chicken Gnocchi Soup
Ingredients
Main ingredients
- 4 tablespoons butter
- 1 small yellow onion diced
- 1 stick celery diced
- ½ cup carrots julienned
- 3 garlic cloves minced
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 4 cups chicken broth
- ½ teaspoon thyme
- ½ teaspoon mustard powder
- 1 lb. boneless skinless chicken breasts or 2 cups diced cooked chicken
- to taste salt and pepper
- 16 oz. potato gnocchi (in the pasta isle)
- 1 cup fresh spinach roughly chopped
- 1 pinch red pepper flakes optional
Instructions
Instructions
- Melt the butter in the pressure cooker insert over medium heat. You want it nice and bubbly but not browned.
- Toss in diced onion, celery, and carrots. Sauté till they soften, around 5 minutes, stirring now and then.
- Add the minced garlic and cook for another minute. You’ll smell that garlicky goodness fill the air.
- Sprinkle in the flour and cook it for 2 minutes. This makes a roux that’ll thicken your soup real good.
- Slowly whisk in the half-and-half making sure you don’t get lumps. Pour in chicken broth next and stir until it’s all mixed smooth.
- Add the thyme and mustard powder. Set the cooker to seal and get that pressure build going.
- Cook under high pressure for about 10 minutes. When done, go for a natural slow release to keep gnocchi from turning mushy.
- Open the lid careful. Stir in cooked chicken and gnocchi. Let it simmer just until gnocchi float, about 3 to 5 minutes. Season with salt, pepper, and red pepper flakes if you’re feeling bold.