Instant Pot Creamy Chicken Gnocchi Recipe 45

CREAMY CHICKEN AND GNOCCHI

Steps:

• Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.

INSTANT POT CREAMY CHICKEN GNOCCHI RECIPE - (4/5)

Steps:

• TO PREPARE: Turn on the "sauté" mode. Add in butter and chopped bacon and continue to cook until lightly browned. While still using "sauté" mode, add in onion, carrot, celery, and bay leaf, and continue to cook until veggies are lightly browned. Stir in the rosemary, basil, thyme, salt, pepper, and the garlic. Turn off "sauté" mode. Add in chicken broth. Deglaze your pot to avoid burn error! Add in the chicken breasts. Close and seal lid. Cook on manual HIGH-pressure for 9-minutes. Allow for a 10-minute Natural Pressure Release and Quick Release any remamining steam. Open lid and remove chicken breasts. (Shred while doing steps 8&9) Turn on the sauté function again. Add the gnocchi and stir. Cook the gnocchi until it floats to the top. Just a few minutes. When the gnocchi is finished, turn off the pot. Add in the chicken, spinach, and heavy cream. Give everything a good stir. Serve hot, topped with Parmesan cheese and with crusty bread! ENJOY!!

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.