Go Back

Instant Pot®️ Dairy Free Chicken and Gnocchi Soup

Dairy free version Chicken and Gnocchi soup
Author chericeperkins

Equipment

  • Instant Pot

Ingredients

  • 2 tbsp avocado oil
  • 1 1/2 lb chicken thighs
  • 3 carrots julienned
  • 1 onion minced
  • 3 garlic cloves minced
  • 6 cups water
  • 2 heaping tbsp better than bouillon Chicken flavor
  • 6 Springs Fresh Thyme minced
  • 2 Tbsp Fresh Parsley minced
  • 1 Bag Baby Spinach
  • 1 lb gnocchi
  • Salt and pepper to taste

Cashew Cream

  • 2 cups Whole cashews
  • 1 cup Hot water

Instructions

  • Add two cups of cashews to a glass bowl and pour over a cup of boiling water. Allow to soak while you sauté the chicken thighs and veggies.
  • Set Instant Pot to sauté, and add avocado oil.
  • Season chicken thighs with salt and pepper, and brown in batches in instant pot. When browned set aside on plate.
  • Add, onions, carrots, and garlic to the instant pot and sauté 3-5 minutes.
  • Pour water in water and deglaze bottom of pot. Stir in better than bouillon, and place the chicken thighs back into pot.
  • Place on lid, and set for manual 12 minutes. Allow to naturally release pressure for 10 minutes.
  • While that is cooking, you can whip up your cashew cream, pour the cashews and soaking water into a high speed blender and blend in high until smooth, set aside.
  • When the pot is done and pressure has been released, remove chicken from pot and shred. Return to pot.
  • Set pot back to sauté and add your gnocchi, allow to simmer 2-3 minutes or until gnocchi float to the top, add in spinach and pour in your cashew cream.
  • Serve and devour. 😋