Instant Pot Cheddar Broccoli Bacon Gnocchi Soup

Ingredients

• 6 cup low-sodium chicken broth (used as the base liquid)
• 4 broccoli heads (small/medium heads, chopped; fresh or frozen)
• 1 bag matchstick carrots (typically 10 oz bag)
• 1 yellow onion (medium, finely chopped (optional))
• 2 lb potato gnocchi (shelf-stable or refrigerated (32 oz total))
• 2 tsp garlic powder
• 0.5 tsp paprika (optional)
• 1.5 tsp dry mustard (optional but recommended for flavor)
• 1.5 cup heavy cream (can substitute with half-and-half for a lighter version)
• 3 cup sharp cheddar cheese (shredded)
• 6 slice bacon (cooked and crumbled)
• 2 tbsp cornstarch (optional, for thickening slurry)
• 2 tbsp cold water (for cornstarch slurry)

Steps

1. 1

   Pour the 6 cups of chicken broth into the Instant Pot first. This ensures there is liquid on the bottom to prevent the burn notice.

2. 2

   Add the chopped broccoli, matchstick carrots, and finely chopped onion (if using) into the broth. Sprinkle the garlic powder, paprika, and dry mustard over the vegetables.

3. 3

   Gently place the 2 lbs of potato gnocchi on top of the other ingredients. Do not stir. Keeping the heavier solids off the bottom of the pot is essential for even cooking and avoiding a burn warning.

4. 4

   Secure the lid and set the steam vent to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High pressure for 2 minutes.

5. 5

   When the cooking time is finished, immediately perform a Quick Release by turning the steam vent to 'Venting'. This prevents the gnocchi from overcooking and becoming mushy.

6. 6

   Carefully open the lid and switch the Instant Pot to the 'Sauté' (Low) or 'Keep Warm' mode.

7. 7

   Pour in the 1 1/2 cups of heavy cream and stir gently to combine.

8. 8

   Gradually add the 3 cups of shredded cheddar cheese, one handful at a time, stirring constantly until the cheese is completely melted and the soup is smooth.

9. 9

   If you prefer a thicker soup, whisk together the 2 tbsp cornstarch and 2 tbsp cold water in a small bowl. Stir this slurry into the soup and allow it to simmer for 1-2 minutes until thickened.

10. 10

    Stir in the crumbled bacon and serve immediately.

Notes

To prevent the 'Burn' notice, always add the liquid first and do not stir the gnocchi into the broth before pressure cooking. For a lighter version, half-and-half can be used in place of heavy cream. If using frozen broccoli, no adjustment to the cook time is necessary.

Nutrition per serving

• Instant Pot
• Dinner
• Easy Dinner
• Soup
• Gnocchi
• Broccoli Cheddar
• Comfort Food
• One Pot