Creamy Chicken and Gnocchi Soup

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery or celery root
  • 2 cloves minced garlic
  • 3 cups chicken stock
  • 1 ½ cups half and half or heavy cream
  • ½ teaspoon dried thyme
  • 1 ½ cup chopped, cooked chicken
  • 1 ½ cup fresh baby spinach
  • 1 cup coarsely shredded carrot
  • 1 16-ounce package gnocchi

In the pot of your Instant Pot, heat the butter and olive oil over medium heat. Add the onion and celery or celery root. Sauté until the vegetables are tender. Add the garlic and cook for an additional minute.

Slowly add the chicken stock, thyme, chicken, and gnocchi. Stir and place the lid on your Instant Pot in the sealing position and pressure cook on high for 8 minutes. After the cycle has ended, manually release the steam and carefully remove the lid, Add the half and half or heavy cream, baby spinach, and shredded carrots. Allow everything to full warm before serving.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes