Chicken Gnocchi Skillet: Pressure Cooker Style
A comforting and speedy pressure-cooked skillet of chicken, gnocchi, spinach, and garlic parmesan sauce—perfect for weeknights and cozy cravings.
Equipment
- 1 Pressure cooker
- 1 Mixing bowl
Ingredients
Ingredients
- 1 lb potato gnocchi fresh or frozen
- 1 tablespoon olive oil
- 1.5 lb chicken thighs boneless and skinless
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup onion diced
- 1 tablespoon butter
- 1 pint grape tomatoes halved
- 4 cloves garlic minced
- 5 oz spinach
- 1 cup chicken broth divided
- ½ cup heavy cream
- 2 tablespoon all purpose flour
- ¾ cup parmesan cheese freshly grated
Instructions
Instructions
- Boil your gnocchi first in salted water according to the package. This usually takes 2-3 minutes until they float and are soft. Drain and set aside.
- Heat olive oil in your pressure cooker on sauté mode. Season the chicken thighs with salt, garlic powder, and smoked paprika.
- Cook chicken thighs for 6-8 minutes on each side until browned and cooked through. Remove and set aside.
- Add butter to the cooker then onion. Sauté 3-4 minutes until soft and fragrant.
- Stir in grape tomatoes and garlic; cook 2-3 minutes until softened and aromatic.
- Return chicken with ½ cup broth. Lock lid, high pressure 5 minutes, then quick release.
- Add gnocchi, spinach, remaining broth, cream, and stir in flour. Cook with sauté mode for 4-5 minutes until thickened, then stir in parmesan and serve hot.
Video
https://youtube.com/watch?v=otGh-zmDJHE%3Fsi%3DcWeD-IjTy71tXj1Z
Notes
You can store leftovers in the fridge for 3-4 days. Reheat gently on stove with extra broth to keep creamy texture. For freezing, omit spinach and add fresh when reheating.