Creamy Gnocchi Soup


  • 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
  • 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.
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