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Gnocchi Chicken Pesto SoupTraci: A Cozy Pressure Cooker Delight

This cozy pressure cooker soup combines tender shredded chicken, soft potato gnocchi, creamy broth, and fragrant basil pesto—ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 cups
Calories 269 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main Ingredients

  • 1 package (16 ounce) Potato Gnocchi uncooked
  • 1 quart Chicken Broth for savory warmth
  • 1 cup Shredded Cooked Chicken leftovers or rotisserie
  • 0.25 cup Heavy Cream or half and half
  • 2 tablespoons Basil Pesto for herby flavor
  • 1 cup Fresh Spinach or kale
  • Black Pepper to taste

Instructions
 

Instructions

  • Pour the chicken broth into your pressure cooker pot and set it over medium heat. Wait till you see it just start to simmer gently.
  • Add the potato gnocchi right in. Let ’em cook around 2-3 minutes, or until they float like tiny fluffy clouds on top of that broth.
  • Stir in the shredded chicken and basil pesto. Give it all a good mix and let it simmer for 5 minutes so those flavors get cozy together.
  • Turn the heat down low, then pour in the heavy cream. Stir carefully so all that creamy goodness spreads through the soup.
  • Add the fresh spinach and cook for another 2-3 minutes until it’s nice and wilted, just the way you want.
  • Season with black pepper by sprinkling it in to taste. Stir one last time and double-check it’s all blended well.
  • Keep the lid off now, just let the soup stay nice and warm while you set the table. Then serve hot and enjoy every slurp.

Notes

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth to loosen if needed. Freeze if desired, storing gnocchi separately for best texture.