· recipe ·
Instant Pot Chicken Gnocchi Soup with Spinach
Chicken thighs stay succulent in the creamy broth. Spinach needs only the soup's residual heat to wilt, so it goes in at the very end.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 6
Nutrition per serving
- Calories
- about 500
- Protein
- 34 g
- Fat
- 20 g
- Carbs
- 47 g
Sauté the soup vegetables
Dice the onion, carrots, and celery and slice the garlic. Use the pressure cooker's sauté setting to warm the olive oil, then cook the vegetables until the onion begins to soften.
Pressure-cook the chicken base
Add the chicken, thyme, chicken broth, and black pepper. Seal and cook at high pressure for 8 minutes, allowing about 10 minutes to reach pressure, then allow a 10-minute natural release before venting the remainder according to the manufacturer's instructions. Start the gnocchi below while the cooker works. Check that the chicken reaches 165°F74°C; simmer longer with the lid off if needed.
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Shred the chicken and add cream
Transfer the chicken to a plate and pull it into bite-size pieces. Remove the thyme stems. Return the chicken to the cooker with the light cream and use sauté to bring the soup to a gentle simmer.
Cook the gnocchi directly in the soup
Lower the fresh shaped gnocchi directly into the nearly finished soup and keep it at a gentle simmer. Cook only until the gnocchi float, then immediately turn off sauté.
Wilt the spinach
Fold the spinach into the hot soup. Cover for 2 minutes off heat, just until the leaves wilt, then serve.
