Instant Pot Chicken Gnocchi Soup Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Push the sauté button on the Instant Pot and ensure it's on the 'More' setting.

Chop an onion and mince garlic using a garlic press.

Once the pot is hot, add 2 teaspoons of olive oil and swirl to coat the bottom.

Add the chopped onion and sauté for a couple of minutes until soft and translucent.

Add minced garlic and stir for about 20 seconds to prevent burning.

Pour in 5 cups of water and add 4 teaspoons of Better Than Bouillon roasted chicken base.

Chop 2 medium carrots and cut 2 celery ribs into quarter-inch pieces; add them to the pot.

Add 1.5 pounds of frozen chicken breasts directly into the pot.

Add 1 teaspoon of dried oregano, 2 teaspoons of dried basil, 1 teaspoon of dried parsley, 1 bay leaf, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper to the pot.

Put the lid on the Instant Pot, set the valve to sealing, and cook on manual for 12 minutes.

Once the cooking time is up, release the pressure by moving the valve from sealing to venting.

Remove the lid and take the chicken out to shred it on a cutting board.

Add 1 pound of gnocchi to the pot and switch the Instant Pot to sauté mode.

Cook the gnocchi for 2-3 minutes until they float to the top.

Shred the chicken using shredding claws and return it to the pot.

Warm up 1/2 cup of half-and-half to prevent curdling, and add a couple of spoonfuls of hot soup to it before mixing it back into the pot.

Chop 3 large leaves of kale and add them to the soup.

Make a cornstarch slurry by mixing 3 tablespoons of cornstarch with 3 tablespoons of water, then stir it into the pot to thicken the soup.

Finally, add 6 crumbled pieces of bacon to the pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens