Yield: 6

Instant Pot Best Chicken Gnocchi Soup

Instant Pot Best Chicken Gnocchi Soup

The same Italian chain restaurant that does the Zuppa Toscasna does a varation of this rich and creamy, gnocci and chicken-laden soup. Except this one is the one you want the recipe for. For those who've never had it, gnocchi are Italian potato dumplings.

Prep Time 5 minutes
Cook Time 29 minutes
Total Time 34 minutes

Ingredients

  • 4 tablespoons (1/2 stick) salted butter
  • 8-10 ounces pancetta, diced (optional, and you can also use 1/2 pound of bacon cut into bits)
  • 1 yellow onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced, with leafy tops reserved
  • 1 tablespoon (3 cloves) garlic, crushed or minced
  • 1/2 cup sherry wine (optional)
  • 1 tablespoon seasoned salt
  • 2 teaspoons black pepper
  • 2 teaspoons dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon Italian seasoning
  • 5 1/2 cups chicken or garlic broth (I used 5 1/2 teaspoons Chicken Better Than Bouillon + 5 1/2 cups water)
  • 1 1/2 – 3 pounds chicken breast and/or thighs (NOTE: 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 definitely use 1 1/2 – 3 pounds of boneless, skinless breasts or thighs if you prefer. For this recipe, I just like cooking the chicken with the skin on as it creates a richer, more colorful broth. ALSO – The more chicken used, the more of a stew-like consistency. Go for 1 1/2 – 2 pounds of you want it more soupy.)
  • 2 cups heavy cream or half & half
  • 1/2 cup 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 bag – either is fine!)
  • 8-10 ounces baby spinach
  • 1/3 cup grated Parmesan cheese
  • 5.2 ounce package Boursin, any flavor (optional)

Instructions

  1. Add the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High Setting.
  2. Once melted, add in the pancetta/bacon and sauté 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.
  3. Next, add in the onion, carrots, and celery and sauté for 3 minutes. Deglaze/scrape the bottom of the pot from any browned bits. Add the garlic and stir for 1 minute longer and then the wine and let simmer for 1 minute and deglaze the pot for anything that’s stuck on.
  4. Add the broth, seasonings and stir. Then, add the chicken and make sure it’s submerged in the broth.
  5. Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 10 minutes. Quick release when done.
  6. Using tongs, remove the chicken to a bowl and shred with two forks. (NOTE: If you used a whole chicken, let cool for 10 minutes before pulling the meat and discarding any cartilage, skin and bones).
  7. Hit Keep Warm/Cancel and then hit Sauté 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.
  8. 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 (and don’t worry – it will smoothen perfectly as the steps go on).
  9. Now, add the Parmesan and Boursin (if using) and stir until melded into the soup.
  10. Lastly, add in the spinach and the leafy reserved tops from the celery. Stir in until the spinach is wilted, about 2 minutes. Then, add back the pancetta/bacon and shredded chicken. Give it all a final stir.
  11. Ladle into bowls and enjoy with some crusty bread!

Jeffrey's Tips

The pancetta/bacon is totally optional. If you don’t want it, simply skip Step 2 and go right to Step 3.
 
How much gnocchi you wish to add is up to you. 1 pound is good for many but some like as much as 2 pounds, which is perfectly grand. I used 2 pounds.
 
Want your spinach more wilted into the soup? Simply add it on top of the chicken before pressure cooking (but don’t stir). Or if you don’t like spinach, you can leave it out.