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To make this soup, you need some key ingredients. Here’s what you will need: - 1 pound boneless, skinless chicken breast, diced into bite-sized pieces - 1 tablespoon olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cups low-sodium chicken broth - 1 teaspoon dried thyme - 1 teaspoon dried oregano - ½ teaspoon salt (adjust to taste) - ½ teaspoon freshly ground black pepper - 1 (16-ounce) package gnocchi (either fresh or frozen) - 1 cup heavy cream - 2 cups fresh baby spinach leaves Using low-sodium chicken broth keeps the soup light. You can adjust the salt to your taste. Dried thyme and oregano add warmth and depth to the soup's flavor. Don't skip the black pepper; it brings a nice kick. To elevate your soup, consider these garnishes: - Grated Parmesan cheese for serving - Fresh parsley, chopped for garnish You can also drizzle a bit of olive oil over the top for extra flavor. These simple touches make your dish feel special and restaurant-quality. Enjoy your cooking! Start by using the sauté function on your Instant Pot. Pour in the olive oil and let it heat up. Next, add the diced chicken breast. Cook the chicken for about 5 minutes. Stir it often until it turns lightly brown. Once it’s done, take the chicken out and set it aside on a plate. In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté these veggies for about 3 to 4 minutes. You want them to soften and smell great. This step builds a good base for your soup. Now, return the sautéed chicken back into the pot. Pour in the chicken broth and stir everything well. Add dried thyme, oregano, salt, and pepper. These seasonings add a burst of flavor. Close the lid of your Instant Pot. Make sure the steam valve is set to sealing. Set the pot to cook on manual high pressure for 4 minutes. This will cook the chicken and vegetables perfectly. Once the time is up, do a quick release by turning the valve to venting. Be careful when opening the lid, as steam will escape. Next, stir in the gnocchi and heavy cream. Switch the Instant Pot back to the sauté function. Cook for another 4 to 5 minutes. This step makes the gnocchi tender and the soup creamy. After that, add fresh baby spinach to the pot. Stir it in until it wilts down, which should take about 1 minute. Taste your soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot! Garnish with grated Parmesan cheese and chopped fresh parsley. This adds a lovely touch to your dish. Enjoy every warm and comforting bite! To get a creamy soup, add heavy cream at the right time. After cooking the chicken and veggies, stir in the cream just before serving. This keeps the cream smooth and prevents curdling. The gnocchi also add to the creaminess as they cook in the soup. For a thicker soup, let it simmer a bit longer on the sauté setting. One common mistake is overcooking the chicken. Cook it just until it’s no longer pink. If you cook it too long, the chicken can become dry. Another mistake is not adjusting the seasoning. Always taste the soup before serving. If it needs more flavor, add salt, pepper, or herbs. Lastly, don’t forget to stir in the spinach at the end. This keeps it bright and fresh. You can boost the flavor with extra ingredients. Try adding a splash of lemon juice for brightness. Fresh herbs like basil or thyme also make great additions. If you want some heat, add a pinch of red pepper flakes. For a heartier soup, toss in some diced potatoes or mushrooms. These simple tweaks can elevate your soup to new heights! {{image_4}} You can easily make this soup vegetarian or vegan. To do this, replace the chicken with tofu or chickpeas. Use vegetable broth instead of chicken broth. For a creamy touch, swap heavy cream with coconut milk or cashew cream. These changes keep the soup rich and comforting without meat. If you want to try different proteins, you have options. Turkey works well if you want a lean choice. Shrimp or scallops can add a seafood twist. You can also use cooked lentils for a plant-based option. Just remember to cook your protein separately and add it at the end. Gnocchi comes in many forms. You can use fresh or frozen gnocchi based on your preference. For a twist, try sweet potato gnocchi for extra flavor. Cauliflower gnocchi is a great low-carb choice too. Each type gives a unique texture and taste to the soup, so feel free to experiment! To store leftover Instant Pot creamy chicken gnocchi soup, let it cool first. Once it's cool, transfer the soup to airtight containers. Make sure to leave some space at the top of the container. This space helps it expand if you freeze it. Store the soup in the fridge for up to three days. If you want to save the soup for later, freezing is a great option. First, pour it into freezer-safe containers. Again, leave some room at the top. You can also use freezer bags, which save space. Freeze the soup for up to three months. When you are ready to eat it, simply thaw it overnight in the fridge. When it's time to heat up the soup, there are a few ways to do it. The best method is to use the stove. Pour the soup into a pot and heat it over medium heat. Stir it often to avoid sticking. You can also use the microwave. Place the soup in a microwave-safe bowl and heat it in short bursts. Stir in between to help it heat evenly. Always check the temperature before serving. Enjoy your creamy soup once again! Yes, you can use frozen chicken. Just add a few extra minutes to the cooking time. The Instant Pot cooks well from frozen. This makes meal prep easy and quick. Simply place frozen chicken pieces directly into the pot. It will be safe and delicious. To make more servings, increase all the ingredients. For example, use 2 pounds of chicken instead of 1 pound. Adjust the broth and cream in the same way. This will keep the soup creamy and rich. Remember to use a larger pot if needed. If you don't have an Instant Pot, you can make this soup on the stovetop. Start by sautéing the chicken and veggies in a large pot. Then, add the broth and cook for about 20 minutes. Finally, stir in the gnocchi and cream. Let it simmer until everything is tender. This blog post covered how to make Instant Pot creamy chicken gnocchi soup. We explored key ingredients, seasonings, and optional garnishes. You learned step-by-step instructions for cooking, achieving the right texture, and avoiding common mistakes. We discussed variations for vegetarians and different protein choices. Lastly, we shared tips for storage and reheating. I hope you feel ready to make this soup and impress your family!

Instant Pot Creamy Chicken Gnocchi Soup

Warm up with this Instant Pot Creamy Chicken Gnocchi Soup that's perfect for cozy nights! This easy recipe features tender chicken, hearty veggies, and delicious gnocchi in a luscious creamy broth. Ready in just 30 minutes, it's the ultimate comfort food your family will love. Don't miss out—click through to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

1 pound boneless, skinless chicken breast, diced into bite-sized pieces

1 tablespoon olive oil

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cups low-sodium chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon salt (adjust to taste)

½ teaspoon freshly ground black pepper

1 (16-ounce) package gnocchi (either fresh or frozen)

1 cup heavy cream

2 cups fresh baby spinach leaves

Grated Parmesan cheese for serving

Fresh parsley, chopped for garnish

Instructions
 

Begin by selecting the sauté function on your Instant Pot. Once the pot is hot, pour in the olive oil, allowing it to heat up.

    Add the diced chicken breast to the pot and sauté for approximately 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. Once done, remove the chicken from the pot and set it aside on a plate.

      In the same pot, introduce the diced onion, minced garlic, carrots, and celery. Sauté these vegetables together for about 3-4 minutes, or until they become softened and fragrant.

        Return the sautéed chicken back into the pot, and pour in the chicken broth. Stir in the dried thyme, oregano, salt, and pepper to create a well-seasoned base for your soup.

          Close the lid of the Instant Pot, making sure the steam valve is set to the sealing position. Set the pot to cook on manual high pressure for 4 minutes.

            Once the cooking time elapses, perform a quick release of the pressure by carefully turning the valve to venting. Exercise caution when opening the lid, as steam will escape.

              Stir in the gnocchi and heavy cream, and switch the Instant Pot back to the sauté function. Cook everything together for an additional 4-5 minutes, or until the gnocchi are tender and the soup has reached a delightful creamy consistency.

                Add the fresh baby spinach to the pot, stirring it in until it wilts down, which should take about 1 minute.

                  Taste the soup and adjust the seasoning with additional salt and pepper if needed. Serve the soup hot, garnished generously with grated Parmesan cheese and a sprinkle of fresh parsley on top for a vibrant finish.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                      - Presentation Tips: For an appealing presentation, serve the soup in rustic bowls, and add a light drizzle of olive oil over the top before garnishing with parsley. A few extra shavings of Parmesan can elevate the dish further. Enjoy your comforting bowl of soup!