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Instant Pot Gnocchi Chicken and Mushroom Soup

This light and tasty Gnocchi Soup comes together quickly in your Instant Pot Pressure Cooker! It’s a great post-holiday lunch as we get back in the groove of eating a little bit more vegetables and a little less sugar.

Instant Pot Gnocchi Chicken and Mushroom Soup instantloss.com

Gnocchi is an ingredient I wasn’t super familiar with before I started my health journey. Gnocchi is simply a small dumpling usually made out of potato, I get mine at Trader Joe’s! 

Instant Pot Gnocchi Chicken and Mushroom Soup instantloss.com

They have white potato and sweet potato gnocchi, they even have kale gnocchi which is potato based with an extra dose of kale leaves! 

For more healthy delicious Instant Pot recipes, click here! 

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Another way we love to have gnocchi is roasted on a sheet pan with sausage and vegetables. Have you tried gnocchi? What is your favorite way to have it?

Instant Pot Gnocchi Chicken and Mushroom Soup instantloss.com

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5 from 1 vote

Instant Pot Gnocchi Chicken and Mushroom Soup

Serves 4-6
Print Recipe

Ingredients

  • 4 tablespoons ghee or unsalted grass fed butter
  • 1/2 large yellow onion, diced
  • 2 teaspoons minced garlic
  • 2 cups diced carrots
  • 2 cups sliced mushrooms
  • 1 cup dry white wine
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 1/2 teaspoons fine sea salt
  • 1/2 to 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • Zest of 1 lemon + juice of 1 lemon
  • 1 pound boneless skinless chicken breasts, frozen or thawed
  • 1 (12 ounce) bag potato gnocchi
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup canned coconut milk

Instructions

  • Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel.
  • When the display reads HOT add the ghee, onion, garlic, carrots, and mushrooms to the pot. Stir every couple minutes until the vegetables soften and the onions begin to become translucent, about 5 minutes. Then stir in the wine and cook for 1 minute.
  • Add the paprika, thyme, sea salt, black pepper, red pepper, bay leaves, lemon zest, lemon juice, chicken breasts, gnocchi, chicken broth, water, and coconut milk. Give everything a good stir and place the lid on the pot, make sure the pressure valve is in the sealing position.
  • Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 16 minutes.
  • When the pot beeps to let you know it's finished cooking let it naturally release the pressure for 10 minutes. Then move the vent valve to the VENTING position.
  • Remove chicken breasts from the pot and cut it into bite sized pieces. Stir the chicken back in and serve warm with salt and pepper.
Author: Brittany Williams instantloss.com

13 Comments

    1. Hi Colleen,
      No that would be fine and you could make the recipe without chicken and there would be no adjustment to the cook time. Wishing you all the best!

  1. This sounds delish! I’ve only seen gnocchi on the store shelves. I’ve never seen it in the freezer section or refrigerated section. Should I use the frozen gnocchi or is that not important?

  2. Beware that Gnocchi is not usually gluten free Please read the label most, not all, are made with wheat flour

    1. Hi Courtnee,
      I would not recommend using frozen chicken for this recipe because it will extend the cook time too long and your gnocchi might dissolve.

  3. 5 stars
    Made this for dinner today, it was wonderful! Like an Italian ‘caldo de pollo’. My husband didn’t care for the kale gnocchi though. Thank you Brittany for another delicious recipe!

    1. Hello Ashton,
      Thanks so much for reaching out. Sure, I just don’t have measurements and have never tried it in a crockpot. If you make it in a crockpot, report back and let us know how it goes. Wishing you all the best!

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