Chicken Gnocchi Soup
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.
Equipment
- Instant Pot
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion, Chopped
- 2 Stalks of Celery, Minced
- 4 Large Carrots, Chopped
- 3 Cloves of Garlic, Pressed or Minced
- 1 Pound Bonless, Skinless Chicken Breast, Cut into 1 Inch Cubes
- 1 Teaspoon Dried Thyme
- Pepper, to Taste
- 4 Cups Chicken Broth
- 13 Ounces Gnocchi
- ½ Cup Frozen Peas
- ½ Cup 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.
- Taste for seasoning and add salt if neccessary.