Instant Pot Chicken Gnocchi Soup
Serves 825 mins prep70 mins cook
Look no further, you're new favorite soup is here! This Instant Pot Chicken Gnocchi Soup has a creamy broth filled with ground chicken, nutritious veggies, and a blend of flavorful seasonings. This soup is easy to make with simple ingredients, ready in no time, and makes a ton of leftovers to have for the week.
0 servings
What you need

lb ground chicken

yellow onion

carrot

celery

clove garlic

tsp salt

tsp pepper

tsp dried basil
tsp dried oregano

tsp paprika

cup reduced sodium chicken broth

lb potato gnocchi

cup baby spinach

cup black eyed peas

cup frozen corn

cup fat free milk

dried parsley

grated parmesan cheese

hot sauce
Instructions
0 Set your Instant Pot to the sauté setting. Add the olive oil, once hot, add the ground chicken. Cook until browned, breaking into bite size pieces. This takes about 5 minutes. If using frozen ground chicken do the same this may just take longer to cook. 1 Add the salt, pepper, basil, paprika and oregano to the chicken. Stir to evenly coat. 2 Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and garlic is fragrant. 3 Pour in the chicken broth, stirring well to combine and to scrape any bits off the bottom of the pot. This will prevent the "burn" warning. 4 Add the gnocchi to the pot. Stir well to combine. 5 Put the lid on the Instant Pot, set the valve to sealing position, and cook on Manual High Pressure for 4 minutes. 6 When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid. 7 Set the Instant Pot back to the sauté setting. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through. 8 Add in the fat-free half-and-half, stirring until well combined. 9 Allow the soup to simmer for a few more minutes until it's heated through and the peas and corn are warm. 10 Taste and adjust seasonings as needed. 11 Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.View original recipe
