Instant Pot Creamy Gnocchi Chicken Soup - Low FODMAP, Dairy Free
This creamy, cozy and hearty soup has fall-apart chicken breast, pillowy gnocchi, some vegetables for health, coconut milk for creaminess and optional (but not so optional) crispy, crumbled bacon on top for a little salty umami. The taste gets better in the days after, so this is great for meal prepping!
Servings 6
Equipment
- Instant Pot
Ingredients
Prep to Pressure Cook
- 1 tablespoon garlic-infused olive oil
- 1 stalk celery chopped
- 1 cup peeled & chopped carrots 1 very large carrot
- 1 cup chopped green onion tips
- 2 Yukon gold potatoes peeled & chopped into ½ to 1" pieces
- 2 boneless, skinless chicken breasts
- 5 cups low FODMAP chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary
- pinch of crushed red pepper flakes
After Pressure Cooking
- 12-16 ounces gluten free gnocchi
- 3 cups fresh spinach roughly chopped
- 1 can unsweetened, full fat coconut milk
- salt to taste
- 4 slices of bacon chopped, for serving
- chopped parsley for serving, optional
Instructions
- Set Instant Pot to Sauté and heat garlic-infused olive oil. Once hot, sauté carrots & celery for 2-3 minutes. Add green onion tips and sauté for another minute. Turn off heat.
- Layer on potatoes and then raw chicken breast. Add in chicken broth and dried herbs, ensuring the chicken breast is covered with liquid. Place lid on, set the Pressure Release Valve to "sealing" and pressure cook on high for 7 minutes.
- The Instant Pot will build pressure for 10-15 minutes before time starts. Once the 7 minutes is up, let the Instant Pot naturally release pressure for 10 minutes before doing a quick release.
- After the quick release, pull the chicken breast out and shred with two forks. The chicken should fall apart easily. Return chicken to pot.
- Set Instant Pot back on Sauté. Add gnocchi and spinach to soup and simmer until gnocchi is cooked through. Add in coconut milk and give it a good stir to ensure all ingredients are distributed. Feel free to bring the soup back to a simmer for serving. Add additional salt to taste.
- Crumble cooked bacon, parsley, and extra crushed red pepper for serving. Enjoy!
Notes
- If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn’t list “garlic oil,” “garlic essential oil,” “garlic essence,” “garlic flavoring,” “natural roasted garlic flavor,” or anything similar in the ingredients list. There’s no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.