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5 from 1 vote
Instant Pot Gnocchi Chicken and Mushroom Soup

Serves 4-6

Author: Brittany Williams instantloss.com
  • 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
  1. Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.