Name: Pressure Cooker Chicken Gnocchi Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 tablespoon olive oil; 1 large onion, diced; 3 stalks celery, diced; 3 large carrots, shredded; 2 garlic cloves, minced; 3 tablespoons butter; ¼ cup all-purpose flour; 2 cups half-and-half; 2 cups chicken broth; 2 teaspoons dried thyme; 1 cup shredded chicken (a pre-cooked rotisserie chicken works great!); 16 ounce package potato gnocchi; salt and pepper to taste

Description

This Pressure Cooker Chicken Gnocchi Soup is creamy, cozy, and cooked in the Instant Pot. The whole family will love it AND it makes great leftovers!

Ingredients

Scale

1 tablespoon olive oil (affiliate)
1 large onion, diced
3 stalks celery, diced
3 large carrots, shredded
2 garlic cloves, minced
3 tablespoons butter (affiliate)
¼ cup all-purpose flour
2 cups half-and-half
2 cups chicken broth (affiliate)
2 teaspoons dried thyme
1 cup shredded chicken (a pre-cooked rotisserie chicken works great!)
16 ounce package potato gnocchi (affiliate)
salt and pepper to taste

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Instructions

In pressure cooker, saute onion, celery, carrots, and garlic in olive oil until starting to soften – about 4 minutes.
Push veggies to the side of the pot and add butter and flour. Whisk together until it starts to brown and form a bubbly roux.
Pour in half and half, chicken broth, and thyme, and mix everything together.
Set to high pressure for 7 minutes with a quick release when time is up.
Stir in cooked chicken, gnocchi, and salt and pepper to taste.
Let simmer for 3 minutes until gnocchi is soft.
Enjoy with crusty bread!

Equipment

Notes

Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.

Prep Time: 15
Cook Time: 45