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overhead bowl of creamy chicken soup
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Instant Pot Chicken Gnocchi Soup with Mushrooms

Prep Time15 minutes
Cook Time28 minutes
Natural release5 minutes
Total Time48 minutes
Servings: 6

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 green onions, sliced thinly 
  • 2 medium carrots, sliced thinly 
  • 3.5 oz shiitake mushrooms, sliced thinly, stems removed 
  • 1 rib celery finely diced
  • salt and fresh ground black pepper, to taste
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes 
  • 1 teaspoon garlic powder 
  • 32 oz chicken stock
  • 1 medium-large chicken breast
  • 1 12 oz  jar marinated artichoke hearts, drained and rough chopped
  • 1 16 oz package of prepared gnocchi
  • 1 cup frozen chopped spinach
  • 2 cups fat free half and half
  • ½ cup  heavy cream 
  • a dash of fresh grated nutmeg 
  • ¼ cup grated parmesan cheese

Instructions

  • Set Instant pot to sauté.
    2. Add butter and olive oil to the pot and cook until butter is fully melted.
    3. Add green onions, carrots, mushrooms, and celery the the pot with the butter and oil, season with salt and pepper, and stir to coat.
    4. Cook, stirring occasionally, until softened and mushrooms reduce in size- about 5 -7 minutes.
    5. Add the garlic, oregano, thyme, red pepper flakes, and garlic powder to the pot and cook 1 minute.
    6. Turn off Instant Pot.
    7. Add the chicken stock, whole chicken breast, and chopped drained artichoke hearts.
    8. Scrape up and browned bits from the bottom of the pot.
    9. Cover and cook on high pressure for 12 minutes.
    10. Allow to natural release for 5 minutes, then do a quick release to release remaining pressure.
    11. Remove chicken breast from the pot, and shred with 2 forks. Return shredded chicken to the pot.
    12. Set pot to sauté, and add the frozen spinach and gnocchi. Cook for 3-5 minutes, until gnocchi is cooked through- stirring occasionally to make sure gnocchi doesn’t stick.
    13. Add the cream, half and half, nutmeg and parmesan and stir well to combine. Taste and season with more salt and pepper, if needed. Allow to cook 5 minutes more.
    14. Turn off pot and serve hot with additional grated parmesan and crusty bread!