This creamy Chicken Gnocchi Soup will be your new go-to for busy nights. Gluten- and dairy-free, this soup is made quickly in the Instant Pot and is sure to satisfy even the pickiest eaters.
Prep Time15mins
Cook Time15mins
Total Time30mins
Course: Soup
Cuisine: Italian
Keyword: Chicken, Dairy-Free, Gluten-Free, Soup
Equipment
Instant Pot
Ingredients
1TablespoonOlive Oil
1Medium Onion, Chopped
2Stalks of Celery, Minced
4Large Carrots, Chopped
3Cloves of Garlic, Pressed or Minced
1PoundBonless, Skinless Chicken Breast, Cut into 1 Inch Cubes
1TeaspoonDried Thyme
Pepper, to Taste
4CupsChicken Broth
13OuncesGnocchi
½CupFrozen Peas
½Cup Coconut Cream
Instructions
Plug in the Instant Pot and press "Saute".
Add the olive oil, onion, celery, and carrots to the Instant Pot and saute until the onion is translucent.
Add the garlic and saute until fragrant, about 1 to 2 minutes.
Add the chicken and saute until it is no longer pink.
Add the thyme, pepper, and chicken broth and stir to combine.
Press "Cancel" and attach the lid to the Instant Pot. Close the pressure release valve. Make sure the Instant Pot is set to "High" pressure, press "Pressure Cook", and adjust the timer to 10 minutes.
When cooking is complete, press "Cancel" and manually release the pressure by opening the pressure release valve. When the float valve has fallen, open the lid.
Press "Saute". Add the gnocchi and peas and cook according to the instructions on the gnocchi package. If using frozen gnocchi, there is no need to thaw them first.
Once the gnocchi are cooked, press "Cancel" and stir in the coconut cream.