Instant Pot® Dairy-Free Chicken and Gnocchi Soup

Traditionally, chicken and gnocchi soup has heavy cream, but I choose not to use dairy to make it a little lighter. Cooking the soup in the Instant Pot® cuts down on the time.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 173 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried parsley
• 3 large carrots, chopped
• ½ teaspoon dried rosemary
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon avocado oil
• 6 cups low-sodium chicken broth
• ½ teaspoon oregano
• 1 pinch red pepper flakes, or more to taste
• ½ teaspoon thyme
• 1 (16 ounce) package mini potato gnocchi
• 2 ribs celery, with leaves, finely chopped
• 2 chicken breasts, trimmed of all fat
• 5 ounces baby spinach leaves (Optional)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and swirl to coat the pot. Add onion, carrot, and celery. Cook until onion is soft and translucent, about 5 minutes. Stir in garlic, parsley, rosemary, thyme, oregano, and red pepper flakes; cook for 1 minute. Pour in chicken broth and stir to combine. Season with salt and pepper. Place chicken breasts into the liquid.

Step 2

Close and lock the lid with the vent closed. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure naturally.

Step 4

Unlock and remove the lid. Select Saute function. Add gnocchi and spinach and cook until gnocchi float to the top, 2 to 4 minutes. Remove the chicken to a cutting board and coarsely chop; return to the soup. Taste soup and adjust salt if necessary.