Instant Pot Dairy Free Chicken And Gnocchi Soup Recipes

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INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT)



Instant Pot Chicken and Gnocchi Soup (Olive Garden Copycat) image

This Creamy Chicken and Gnocchi Soup is made using the Instant Pot and is an Olive Garden favorite. This recipe makes enough to feed the family and tastes just like - if not- better than the original!

Provided by Dana

Categories     Instant Pot

Time 30m

Number Of Ingredients 15

1 tbsp olive oil
1 clove garlic, minced
2 tbsp butter
1 small white onion, diced
2 stalks celery, chopped
1 carrot, julienned
4 cups chicken broth
8 oz gnocchi
1/2 cup flour
2 cups half & half
1 cup spinach, chopped
2 cups rotisserie chicken, chopped into mini pieces
1 tsp thyme
pepper, to taste
salt, to taste

Steps:

  • Dice, chop, and julienne all ingredients ahead of time.
  • Set Instant Pot on Saute setting and add olive oil and butter.
  • Add in garlic, carrot, onion, and celery.
  • Stir in 4 cups of chicken broth, stirring frequently.
  • Saute for about 5 minutes, stirring occasionally.
  • Add in rotisserie chicken and thyme.
  • Flavor mixture with salt and pepper to taste.
  • Set Instant Pot to soup setting and set timer for 15 minutes.
  • Allow Instant pot to naturally release for about 5 minutes and then quick release.
  • Return to Saute and add in gnocchi, Half & Half, spinach, and flour.
  • Saute for about 5 minutes, stirring frequently.

Nutrition Facts : Calories 455 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 28 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1 serving, Sodium 1130 milligrams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

INSTANT POT® CHICKEN AND GNOCCHI SOUP



Instant Pot® Chicken and Gnocchi Soup image

Savory chicken and gnocchi soup comparable to OG! Perfect for fall or winter days.

Provided by Tiffany Moore

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h10m

Yield 6

Number Of Ingredients 18

2 tablespoons olive oil
1 pound chicken tenders
2 tablespoons pesto
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 cups chicken broth
1 medium onion, diced
1 medium green bell pepper, diced
3 medium carrots, sliced
3 tablespoons unsalted butter
½ cup all-purpose flour
4 cloves garlic, crushed
1 teaspoon dried oregano
¼ teaspoon dried sage
2 cups milk, or more as needed
1 (17.5 ounce) package potato gnocchi
6 large fresh basil leaves
3 cups fresh spinach

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.

Nutrition Facts : Calories 435.5 calories, Carbohydrate 34.3 g, Cholesterol 84.2 mg, Fat 22.4 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 10.1 g, Sodium 636.8 mg, Sugar 7.1 g

INSTANT POT® DAIRY-FREE CHICKEN AND GNOCCHI SOUP



Instant Pot® Dairy-Free Chicken and Gnocchi Soup image

Traditionally, chicken and gnocchi soup has heavy cream, but I choose not to use dairy to make it a little lighter. Cooking the soup in the Instant Pot® cuts down on the time.

Provided by Bren

Categories     Noodle Soup

Time 1h

Yield 8

Number Of Ingredients 16

1 tablespoon avocado oil
1 medium onion, finely chopped
3 large carrots, chopped
2 ribs celery, with leaves, finely chopped
2 cloves garlic, finely chopped
1 teaspoon dried parsley
½ teaspoon dried rosemary
½ teaspoon thyme
½ teaspoon oregano
1 pinch red pepper flakes, or more to taste
6 cups low-sodium chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
2 chicken breasts, trimmed of all fat
1 (16 ounce) package mini potato gnocchi
5 ounces baby spinach leaves

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and swirl to coat the pot. Add onion, carrot, and celery. Cook until onion is soft and translucent, about 5 minutes. Stir in garlic, parsley, rosemary, thyme, oregano, and red pepper flakes; cook for 1 minute. Pour in chicken broth and stir to combine. Season with salt and pepper. Place chicken breasts into the liquid.
  • Close and lock the lid with the vent closed. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure naturally.
  • Unlock and remove the lid. Select Saute function. Add gnocchi and spinach and cook until gnocchi float to the top, 2 to 4 minutes. Remove the chicken to a cutting board and coarsely chop; return to the soup. Taste soup and adjust salt if necessary.

Nutrition Facts : Calories 173 calories, Carbohydrate 16.3 g, Cholesterol 31 mg, Fat 7.1 g, Fiber 2.3 g, Protein 11.3 g, SaturatedFat 3.2 g, Sodium 333.9 mg, Sugar 2.8 g

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