Description
A creamy, comforting soup with tender shredded chicken, pillowy gnocchi, spinach, and a savory broth, ready in about 30 minutes.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bag (16 oz) gnocchi
- 2 cups spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add a splash of oil or butter, then add the diced onions and garlic. Cook, stirring, until soft and fragrant—about 3–4 minutes. Season lightly with salt and pepper.
- Add the chicken breast to the pot. Pour in the chicken broth and stir in Italian seasoning plus more salt and pepper to taste.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 7 minutes. When the cooking time ends, perform a quick release of pressure. Remove the chicken and shred it.
- Return the shredded chicken to the pot. Stir in the gnocchi and heavy cream. Set the Instant Pot to ‘Sauté’ and simmer gently for about 5 minutes, stirring occasionally, until the gnocchi are cooked through. Add the spinach in the last minute, taste, and adjust seasoning, then serve hot.
Notes
For the best flavor, use low-sodium chicken broth. Don’t overcook the gnocchi; they should only float to be done. Cool and store leftovers in airtight containers for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 75mg