Instant Pot Chicken Gnocchi Soup

Spoon in a bowl of Chicken Gnocchi Soup.

5 from 1 vote

Instant Pot Chicken Gnocchi Soup

Look no further than this list for healthy ground chicken recipes for all your weeknight needs. From chicken gnocchi soup to homemade chicken meatballs, we have it all. Each delicious recipe is filled with flavor, is high in protein and is sure to please even the pickiest of eaters.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 233kcal

Author: Danielle Lima

Equipment

Instant Pot

Ingredients

1 Tbsp. olive oil
1 lb. lean ground chicken
1 medium yellow onion diced
2 carrots peeled and diced in rounds
2 stalks celery diced
4 cloves garlic minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. paprika
4 cups low sodium chicken broth
1 lb. potato gnocchi
2 cups fresh spinach packed
1 cup frozen peas 130g
1 cup frozen corn 140g
1/2 cup fat-free half-and-half 115g

Optional Toppings

fresh chopped parsley
fresh grated Parmesan cheese
hot sauce

Instructions

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.
Add the salt, pepper, basil, paprika and oregano to the chicken. Stir to evenly coat.
Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and garlic is fragrant.
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.
Add the gnocchi to the pot. Stir well to combine.
Put the lid on the Instant Pot, set the valve to sealing position, and cook on Manual High Pressure for 4 minutes.
When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid.
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.
Add in the fat-free half-and-half, stirring until well combined.
Allow the soup to simmer for a few more minutes until it's heated through and the peas and corn are warm.
Taste and adjust seasonings as needed.
Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.

Notes

All nutritional information is an estimate and will vary with substitutions.
Use any preferred ground meat for this gnocchi soup.
Beef broth, veggie broth or bone broth may be used in place of chicken broth.
Add any fresh or frozen vegetables you prefer.
Alternatively to cooking the gnocchi in the instant pot you can simmer after removing the lid until cooked through.

Stove top instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces, about 5 minutes. Add the salt, pepper, basil, paprika, and oregano to the chicken, stirring to coat evenly.

Mix in the garlic, onions, carrots, and celery, sautéing for about 2-3 minutes until the vegetables start to soften and the garlic becomes fragrant. Pour in the chicken broth, making sure to stir well, scraping any bits from the bottom of the pot.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Add the gnocchi and continue to simmer until they rise to the surface and are cooked through approximately 3-4 minutes.

Stir in the spinach, peas, and corn. Allow them to cook for a few minutes until the spinach has wilted and the peas and corn are warmed through. Mix in the fat-free half-and-half, stirring well. Let the soup simmer for a few more minutes until everything is heated through.

SLOW COOKER Instructions: In a large skillet, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces. This will take about 5 minutes.

Transfer the browned chicken to the slow cooker. Add salt, pepper, basil, paprika, oregano, garlic, onions, carrots, celery, and chicken broth. Stir to combine.

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.

About 20 minutes before serving, add the gnocchi to the slow cooker. Stir well, cook until the gnocchi flout to the top. Once cooked add in the spinach, peas, corn, and fat-free half-and-half. Stir well and cover, allowing the spinach to wilt and the peas and corn to heat through.

Nutrition