Description
A comforting Instant Pot soup with tender bites of chicken, pillowy gnocchi, crispy bacon, and creamy broth flavored with garlic, thyme, and a touch of fennel.
Ingredients
Scale
- 4 slices bacon, chopped
- 1 rib of celery, sliced
- 1 cup diced onion
- 1/4 tsp fennel seed
- 1 tsp garlic powder
- 1/2 tsp dried ground thyme
- 1/2 tsp black pepper
- Pinch of cayenne pepper
- 6 cups chicken broth
- 1 Tbsp white wine vinegar
- 1 Tbsp soy sauce
- 1/4 tsp kosher salt
- 16 oz boneless skinless chicken thighs, cut into bite size pieces
- 16 oz gnocchi
- 2 cups chopped spinach or kale
- 1/2 cup heavy cream
- 3 Tbsp cornstarch
- Parmesan cheese, for topping
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move the bacon to a paper towel lined plate. Set aside.
- Add the celery and onion into the bacon grease and saute for 4 minutes. Stir in the fennel, garlic powder, thyme, pepper and cayenne.
- Stir in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the vinegar, soy sauce, salt and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 5 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Turn Instant Pot to saute setting and add in the gnocchi and spinach. Cook for about 2 minutes until the gnocchi start floating to the top.
- Temper the cream by stirring a half cup of the soup into the cream. Then stir the cream into the pot.
- Stir cornstarch together with equal parts cold water until smooth. Stir the mixture into the pot and cook until soup thickens. Turn off Instant Pot.
- Ladle into bowls and top with bacon and parmesan cheese.
Notes
Slow Cooker: Cook bacon separately, then add everything except gnocchi, spinach, cream, and cornstarch. Cook on low for 4–6 hours, then stir in the remaining ingredients at the end.
- Category: Soup
- Method: Instant Pot