Description
This comforting Chicken and Gnocchi Soup combines tender chicken breast, fresh vegetables, and pillowy gnocchi in a creamy broth thickened with a cornstarch slurry. Made quickly in a pressure cooker, it’s a perfect hearty meal for a cozy dinner.
Ingredients
Soup Base
- 1 tablespoon butter
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cans (14 oz each) reduced-sodium chicken broth
- 4 large boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon dried parsley
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Thickening Slurry
- 1/4 cup cornstarch
- 1/4 cup cold water
Finishing Ingredients
- 1/3 cup half-and-half
- 1 package (16 oz) shelf-stable gnocchi (such as Kroger Private Selection Italian Gnocchi)
Instructions
- Sauté Vegetables: Select the Sauté setting on your pressure cooker and melt the butter. Add the diced onion, celery, and carrots and cook for 3 to 5 minutes, stirring frequently, until the vegetables are softened, the onions become translucent, and the celery and carrots brighten in color.
- Add Broth and Chicken: Stir in the reduced-sodium chicken broth, then add the bite-sized chicken pieces, dried parsley, dried thyme, salt, and freshly ground black pepper.
- Pressure Cook: Securely lock the lid in place. Select the High Pressure setting with a cook time of 4 minutes. Once finished, turn off the pressure cooker and perform a quick pressure release. After the pressure valve drops, carefully remove the lid.
- Make Slurry and Thicken Soup: In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Select the Sauté mode again and slowly add the slurry to the soup, stirring constantly. Bring the mixture to a boil to thicken the sauce.
- Add Half-and-Half: Stir in the half-and-half to create a creamy texture for the soup.
- Cook Gnocchi: Add the gnocchi to the pot and simmer until warmed through and the gnocchi float to the top, about 3 to 4 minutes. Serve hot.
Notes
- You can substitute fresh herbs for dried if available; use about three times the amount of fresh.
- Be sure to use shelf-stable gnocchi as fresh gnocchi might cook too quickly or become mushy in the pressure cooker.
- Adjust salt to taste, especially if using regular chicken broth instead of reduced-sodium.
- The quick pressure release is important to prevent overcooking the chicken and vegetables.
- For a dairy-free version, substitute half-and-half with coconut milk or any preferred non-dairy creamer.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
