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Instant Pot Chicken Gnocchi Soup with Cream Cheese
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| Ingredients | |
| 1 lb | boneless, skinless chicken breast |
| 10.5 oz | condensed chicken broth |
| 2 cups | water |
| 17 oz | potato gnocchi |
| 21 oz | condensed cream of chicken soup, (2 x 10.5oz cans) |
| 2 tsp | onion powder |
| 2 tsp | garlic powder |
| 1 tsp | pepper |
| 1 tsp | salt |
| 8.75 oz | canned corn |
| 1 bunch | green onions, chopped |
| 8 oz | Philadelphia Whipped Chive Cream Cheese |
Instructions
Chop chicken breast into small chunks.
Set Instant Pot to Saute Normal.
Add a dab of butter or margarine to the pot and then add the chicken breast chunks.
Cook the chicken breast pieces until almost no pink remains.
Add the chicken broth, water and gnocchi to the pot. Gently push the gnocchi down until it is submerged in the liquid.
Add the cream of chicken soup, onion powder, garlic powder, pepper, salt, canned con and chopped green onions to the pot. Do not stir!
Place the lid on the Instant Pot and turn the steam release handle to the sealing position.
Set the Instant Pot to Pressure Cook High for 3 minutes.
When the Instant Pot is done cooking leave it to natural release for 4 minutes and then turn the steam release handle to the venting position and finish with a quick release.
Add the cream cheese to pot and stir until it is melted into the soup.
Serve and enjoy!
Notes
*this recipe was tested in an 8 quart Instant Pot Duo
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