Instant Pot Best Chicken Gnocchi Soup

By nlhartman

By Jeffrey-Pressure Luck Cooking

Ingredients

• 4 T. salted butter
• 8-10 ounces pancetta, diced(optional, and you can also use 1/2 pound of bacon cut into bits--both optional)
• 1 yellow onion, diced
• 2 medium carrots, diced
• 3 ribs celery, diced, with leafy top reserved
• 1 T. garlic, crushed or minced
• 1/2 c. sherry wine(optional)
• 1 T. seasoned salt
• 2 t. black pepper
• 2 t. dried thyme
• 1 t. oregano
• 1 t. Italian seasoning
• 5 1/2 c. chicken or garlic broth(I used 6 t. Chicken Better than Bouillon + 6 c. water
• 1 1/2-3 pounds chicken breast and/or thighs(I used a small, whole young chicken cut into pieces with bones in and the skin on, which we will discard after cooking. However, you can use boneless, skinless breasts or thighs if you prefer) Use 1 1-1/2 pounds if you want it soupier
• 2 c. heavy cream or half & half
• 1/2 c. all-purpose flour
• 1-2 pounds gnocchi of your choice(I used potato gnocchi. This is usually found in the market at either room temperature near the deli section in an air-tight container or frozen in a bad--either is fine.
• 8-10 oz. baby spinach
• 1/3 c. grated Parmesan cheese
• 5.2 oz. package Boursin, any flavor(optional)

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Add the butter to the Instant Pot and hit Saute and adjust so it's on the More or High setting. Once melted, add int he pancetta/bacon and saute for 6-8 minutes until cooked and slightly crispy. remove with a slotted spoon to a paper-towel lined bowl and set aside, but leave the bacon grease and melted butter in the pot.

Step 2

Add in the onion, carrots, and celery and saute for 3 minutes. Deglaze/scrape the bottom of the pot from any browned bits. Add the garlic and stir for 1 minutes longer and then the wine and let simmer for 1 minute and deglaze the pot for anything that's stuck on.

Step 3

Add the broth, seasonings and stir. Add the chicken and make sure it's submerged in the broth

Step 4

Hit Keep Warm/Cancel and the hit Pressure Cook or Manual at high pressure for 10 minutes. Quick release when done.

Step 5

Using tongs, remove the chicken to a bowl and shred with two forks. (If you used a whole chicken, let cool for 10 minutes before pulling the meat and discarding any cartilage, skin and bones.)

Step 6

Hit Keep Warm/Cancel and then hit Saute and Adjust so it's on the More or High setting. Once bubbling, add the gnocchi and let boil for 2-3 minutes until the gnocchi floats. Hit Keep Warm/Cancel to turn the pot off and switch to Keep Warm.

Step 7

In a bowl, whisk together the cream and flour until thickened(it should look a little curdled/and slightly lumpy)and stir it into the soup. Stir for about a minute to get any small lumps out(don't worry, it will smoothen perfectly as the steps go on.

Step 8

Add Parmesan and Boursin(if using)and stir until melded into the soup.

Step 9

Add in the spinach and the leafy reserved tops from the celery. Stir in until the spinach is wilted, about 2 minutes. Add back the pancetta/bacon and shredded chicken. Give it all a final stir. Ladle into bowls and enjoy with some crusty bread.