Pressure Cooker Chicken Gnocchi Soup
You will fall in love with this creamy pressure cooker chicken gnocchi soup. Perfect for the colder months, shouts out comfort food and tastes even better with some bread to dunk in.
This chicken gnocchi soup recipe also freezes well, can be reheated in the air fryer and easy to mix and match with what vegetables you have in.
Pressure Cooker Chicken Gnocchi Soup
Servings: 4
Calories: 521kcal
Equipment
- Pressure Cooker (this is one we used)
Ingredients
- 2 Large Chicken Breasts diced
- 2 Medium Packs Gnocchi
- 1.2 l /5 cups Instant Pot Chicken Stock
- 1 Tbsp Extra Virgin Olive Oil
- 4 Medium Carrots
- 2 Celery Sticks
- 1 Medium Brown Onion
- 240 ml /1 Cup White Wine
- 1 165g/5oz Tub Philadelphia Cream Cheese
- 1 Tsp Frozen Chopped Garlic
- 2 Tbsp Dried Parsley
- 2 Tbsp Dried Thyme
- 2 Tbsp Dried Basil
- 1 Tbsp Sweet Paprika
- Salt & Pepper
Instructions
- Add the olive oil to the instant pot and press sauté, and let it warm up as you peel and dice your onion and carrots and clean and slice your celery sticks.
- Once the instant pot is sizzling add the onion, celery and carrots and stir with a silicone or wooden spoon.
- Once the onion has softened, cancel sauté and add in the garlic and white wine and deglaze the instant pot.
- Stir in the seasonings, diced chicken and stock.
- Place the lid on the instant pot, set the valve to sealing and pressure cook for 7 minutes followed by a quick pressure release.
- Once it has finished releasing the pressure add in a generous seasoning of salt and pepper and stir in a tub of Philadelphia.
- Then your instant pot creamy chicken gnocchi soup is ready for serving with some bread!
Nutrition
Calories: 521kcal | Carbohydrates: 27g | Protein: 36g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 755mg | Potassium: 1215mg | Fiber: 5g | Sugar: 11g | Vitamin A: 11773IU | Vitamin C: 10mg | Calcium: 187mg | Iron: 6mg
