Pressure Cooker Chicken Gnocchi Soup
1.5 lbs uncooked boneless chicken breast * 2x 10 oz bags frozen potato gnocchi * 1x 10 oz bag frozen baby mixed vegetables * 2 tbsp Italian seasoning * 1 tbsp dried onion * 5 cups chicken broth * 2 cups light cream * 1/4 cup dried parmesan cheese (the kind in the shaker) * corn starch
Place about a third of the chicken broth into the pot. Cut the chicken into bite sized pieces and add it into the pot. Pour the remaining chicken broth into the pot. Add in the seasonings and the dried parmesan cheese. Place the frozen vegetables into the pot on top of the chicken. Put the lid onto the pressure cooker and close it to seal. Set the pressure cooker to cook on manual high pressure for 10 minutes. Once the cooking cycle has finished, do a quick pressure release. Set the pressure cooker to saute. Pour the light cream into the pot and stir gently. Place the frozen gnocchi into the pot. Let the soup cook on saute for about 10 minutes, or enough time to let the gnocchi cook and soften. Once the gnocchi is cooked you're almost ready to serve. Decide if you like he texture of the soup as is or if you'd like it a bit thicker. I wanted mine to be thicker so I added about 2 tbsp of corn starch. If you add corn starch you'll need to stir well gently, and press any remaining clumps of corn starch against the side to break them up. Serve immediately once the soup has reached the consistency you desire.