Creamy Gnocchi Chicken Soup Pressure Cooker Recipe
This creamy gnocchi chicken soup is a comforting and delicious one-pot meal made quickly in the pressure cooker. Tender chicken, fresh veggies, and fluffy gnocchi come together in a rich, creamy broth perfect for cozy dinners.
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil for that starting sizzle
- 1 yellow onion chopped fine
- 6 carrots chopped
- 4 stalks celery chopped
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 0.75 pound boneless skinless chicken breasts or thighs your choice for tender protein
- 2-4 cloves garlic chopped
- 1 tablespoon Italian seasoning homemade or store-bought
- 1 teaspoon paprika or smoked paprika
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1 pinch chili flakes
- 1 pinch kosher salt and black pepper
- 4-6 cups low sodium vegetable broth
- 0.5 cup chopped sun-dried tomatoes
- 4-6 cups baby spinach handfuls
- 1.5 cups canned coconut milk, heavy cream, or whole milk to finish smooth and creamy
- 0.5 cup grated parmesan
- 1 pound fresh potato gnocchi
Instructions
Instructions
- Heat your olive oil in the cooker on medium. Toss in the onions, carrots, and celery so they soften up about 5-7 minutes. You want them tender but not mushy.
- Stir in your butter till it melts shiny, then whisk in the flour. Cook that roux for 1-2 minutes to get a nice thick creamy texture.
- Add the chicken breasts or thighs. Pour enough broth or water to just cover the chicken so it cooks evenly. Add chopped garlic, Italian seasoning, and paprika to layer flavors.
- Bring everything to a boil, then seal your pressure cooker. Wait for the valve hiss, signaling pressure build. Cook for 15 minutes.
- Perform a quick release. Open the pot, fish out the chicken, and shred with forks. Return shredded chicken to the pot.
- Add the potato gnocchi. Stir gently and cook until the gnocchi float, about 3-5 minutes. They are tender and ready to soak in the broth.
- Pour in the coconut milk or cream, stir in the parmesan until melted. Add chopped sun-dried tomatoes and spinach. Season with salt and pepper. Let spinach wilt.
- Serve the soup hot and enjoy with crusty bread if desired.
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container. Serve warm preferably with crusty bread.