Ingredients
Main Ingredients
- 1.5 lb 1 1/2 lb chicken breast (cut into bite-sized cubes)
- 1 medium 1 medium yellow onion (diced)
- 1 stalk 1 celery stalk (diced)
- 1 cup 1 cup shredded carrots
- 2 cups 2 cups fresh baby spinach
- 3 cloves 3 garlic cloves (minced)
- 1 1 bay leaf
- 0.5 tsp 1/2 tsp dried thyme
- 0.5 tsp 1/2 tsp dried basil
- 1 Tbsp 1 Tbsp olive oil
- 4 cups 4 cups chicken broth
- 16 oz 16 oz (1 lb) gnocchi
- 2 cups 2 cups half-and-half
- 0.5 tsp 1/2 tsp coarse black pepper
- 0.25-0.5 tsp 1/4-1/2 tsp fine sea salt
Method
Preparation
- Turn the Instant Pot to Saute and heat until the display reads 'hot'.
- Add the olive oil and let it warm.
- Add the diced celery and onion, sautéing until they start to soften, around 4-5 minutes.
- Next, add the minced garlic and sauté for 1 more minute.
- Cancel the Saute setting to turn off the Instant Pot.
- Pour in the chicken broth and scrape up any bits of vegetables from the bottom of the pot.
- Add the raw diced chicken, bay leaf, dried thyme, dried basil, black pepper, and sea salt to the pot. Mix well and put the lid on the pot.
Cooking
- Set the Instant Pot to Pressure Cook on High and cook the soup mixture for 5 minutes.
- Allow a Natural Release of 10 minutes before carefully releasing any remaining pressure and removing the lid.
Final Steps
- Turn the pot to Saute again and add the half-and-half, shredded carrots, baby spinach, and gnocchi.
- Cook for 2 minutes.
- Remove the bay leaf. Serve immediately and enjoy!
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
Notes
For added flavor, consider using homemade chicken broth. Adjust the seasoning according to your taste. For a thicker soup, mix in a slurry of cornstarch and water before the final cooking step. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
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