Instant Pot Creamy Chicken Gnocchi Soup

Step 1

Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

Step 2

Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

Step 3

Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

Step 4

Add the chicken broth. Stir.

Step 5

Add in the chicken breasts.

Step 6

Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Step 7

Cancel the sauté function.

Step 8

Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

Step 9

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Step 10

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Step 11

Remove the chicken breasts to a bowl and discard the bay leaf.

Step 12

Turn on the sauté function again.

Step 13

Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Step 14

Cook the gnocchi until it floats to the top. Just a few minutes.

Step 15

Meanwhile, shred the chicken breasts.

Step 16

When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Step 17

Add the chicken back in, and the spinach. Stir.

Step 18

Stir in the heavy cream.

Step 19

Serve hot.