Name: Instant Pot Chicken Gnocchi Soup
Prep time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 yellow onion, diced; 2 carrots, grated; 2 stalks celery, diced; 2 cloves garlic, minced; 1 lb boneless skinless chicken breasts; 4 cups chicken broth; 1 tsp dried thyme; 1 16 oz package potato gnocchi; 1 cup half and half; 2 cups fresh spinach leaves; salt and pepper to taste

Two cups of spinach, gone in a minute

Two cups of spinach looks like a lot when it goes in. Give it a minute in the hot soup and it wilts down to almost nothing. It gets me every time.

The rest is simple comfort food. Chicken, carrots, celery, and soft little potato dumplings in a creamy broth. Nothing fancy, and that is the point of it.

Gnocchi last, cream off the heat

Pressure cook the chicken for 5 minutes, then let the pot sit for 5 minutes before you vent. That short rest is a natural release, where the pressure falls on its own and the chicken stays tender.

The gnocchi cook after, on Sauté, and they tell you when they are done by floating. The half and half goes in with the heat off, so the broth stays smooth instead of splitting.

Instant Pot Chicken Gnocchi Soup

Two cups of spinach, gone in a minute

Gnocchi last, cream off the heat