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.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure naturally.
- 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.
Nutrition Facts : Calories 173 calories, Carbohydrate 16.3 g, Cholesterol 31 mg, Fat 7.1 g, Fiber 2.3 g, Protein 11.3 g, SaturatedFat 3.2 g, Sodium 333.9 mg, Sugar 2.8 g
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