Category
Main Dishes
Servings
6
Ingredients
- 2 T extra-virgin olive oil
- 1 onion, small dice
- 4 carrots, peeled, small dice
- 3 celery stalks, small dice
- 4 cloves garlic, minced
- 6 c chicken stock
- 1 bay leaf
- 2 sprigs fresh parsley
- 2 lbs rotisserie chicken, shredded (reserve carcass)
- 1 lb fresh potato gnocchi
- 5 oz baby spinach
- Sea salt
- Black pepper
Directions
Set pressure cooker to "sear" and press "start/stop". Add oil, onion, carrot, and celery. Sauté until onions soften and add garlic.
- Add stock, bay leaf, parsley, and chicken carcass.
- Close and lock lid. Set pressure cooker to "soup", adjust time to 10 minutes, and press "start/stop".
- Once done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid and discard chicken carcass, bay leaf, and parsley.
- Add shredded chicken and gnocchi. Close and lock lid. Set pressure cooker to "soup" for an additional 2 minutes and press "start/stop".
- Once done, quick release and make sure all pressure is released before opening lid.
- Carefully open lid. Add baby spinach and season with salt and pepper, if needed. Ladle into serving bowls and enjoy.
