Creamy Gnocchi Soup
8 servings, all-purpose flour, butter, celery, chicken breast, chicken broth, chicken recipe, chicken soup, Chop Secrets, contributed, cook 10 min, easy, fresh spinach leaves, fresh thyme, garlic, gnocchi soup, half and half, insta pot soup, instant pot, instant pot chicken recipe, instant pot chicken soup, instant pot gnocchi soup, instant pot soup, less than 15 min, olive oil, onion, potato gnocchi, prep 5 min, pressure cook, salt and pepper, sauté, shredded carrots, soup, soup recipes
Ingreadient
- 3 tbsp butter
- 1 tbsp olive oil
- 1 cup onion
- 1/2 cup celery
- 2 cloves garlic
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 1 tbsp fresh thyme
- 1 cup shredded carrots
- 1 cup chicken breast
- 16 ounce potato gnocchi
- 1 cup fresh spinach leaves
- Salt and pepper
Direction
- Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil is hot, add onion, celery and garlic. Cook and stir 3-4 minutes until tender.
- Sprinkle flour into pot, cook and stir 2-3 minutes until lightly browned.
- Pour in chicken broth and use a wooden spoon to scrape all the browned bits off the bottom of the pot.
- Whisk in half and half until smooth.
- Add thyme, carrots, cooked chicken, gnocchi and stir. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 (zero) minutes.
- When the time is up, quick-release the remaining pressure.
- Stir in the chopped spinach and add salt and pepper to taste. Serve immediately.
