Instant Pot Dairy Free Chicken And Gnocchi Soup Recipes

INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT)

Steps:

• Dice, chop, and julienne all ingredients ahead of time.
• Set Instant Pot on Saute setting and add olive oil and butter.
• Add in garlic, carrot, onion, and celery.
• Stir in 4 cups of chicken broth, stirring frequently.
• Saute for about 5 minutes, stirring occasionally.
• Add in rotisserie chicken and thyme.
• Flavor mixture with salt and pepper to taste.
• Set Instant Pot to soup setting and set timer for 15 minutes.
• Allow Instant pot to naturally release for about 5 minutes and then quick release.
• Return to Saute and add in gnocchi, Half & Half, spinach, and flour.
• Saute for about 5 minutes, stirring frequently.

INSTANT POT® CHICKEN AND GNOCCHI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.
• Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
• While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.

CHICKEN AND GNOCCHI SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
• Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
• Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.