Creamy Curry Chicken Gnocchi Instant Pot Soup
A smooth and savory comfort food classic - chicken, cauliflower gnocchi, and a creamy coconut curry sauce combine to create the perfect bite.
Servings: 2 people
Cost: 8$
Equipment
- Instant Pot
- mixing bowl
- forks
Ingredients
For the soup:
- 1 bag Trader Joes Frozen Gnocchi You can use 2 cups of mushrooms if you do not have a trader joe's near you
- 2 cans Coconut cream Make sure you get coconut cream and not milk, this is important!
- 2 tsp curry
- 1 tsp garlic powder
- 1 pinch salt
- 1 pound chicken breast
- 1 tsp onion powder
To garnish:
- 1 tsp red pepper falkes
- 1 tbsp fresh parsley
Instructions
- Place all ingredients into instant pot bowl insert in the instant pot.
- Make sire the lit and vent is set to sealed.
- Click pressure cook high for 8 minutes. (Note, the cook time stays the same regardless if you double or triple this recipe, it till just take longer for the instant pot to come to pressure. If you are using frozen chicken adjust the settings to 10-12 minutes. **See further explanation in the text above
- Allow the instant pot to release naturally then turn the valve to venting (note, this will get REALLY HOT, do not put your face over the vent and use a pot holder to open)
- Open the lid.
- If desired, check the temperature of the chicken. It should read 165 degrees F. If it does not you can either shut the lid and let it rest for 5-10 minutes OR place it back in the instant pot on high for 1-3 minutes.
- Shred the chicken breast.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store in the fridge in an air tight container for up to 5 days.