Instant Pot Tomato Soup With Gnocchi
Instant Pot tomato soup with gnocchi is a delicious homemade creamy tomato soup dotted with pillowy Italian potato dumplings. This rich soup is effortless thanks to the pressure cooker.
Servings: 4
Calories: 469kcal
Ingredients
- 2 Tablespoons butter
- 1 large sweet onion peeled & diced
- 2 Tablespoons minced garlic
- 4 cups Chicken broth
- 1 28 oz can stewed tomatoes chopped
- 6 ounces tomato sauce
- 1 Tablespoon Italian seasoning
- 1 Tablespoon chopped basil
- 1 teaspoon oregano
- 1/4 cup brown sugar
- 1 teaspoon garlic salt
- 1 teaspoon seasoned pepper
- 1/3 cup heavy cream
- refrigerated store made gnocchi
- fresh Parmesan cheese for serving
Instructions
- Press the Saute button on the Instant pot, and add the butter. When it melts, add the onion, and saute until the onion is golden brown, or caramelized.2 Tablespoons butter, 1 large sweet onion
- Turn off the saute setting, and add the minced garlic to the hot pot. Stir the garlic into the onion, and let it sit for 5 minutes. The garlic will cook as the Instant Pot cools and it will release a wonderful aroma, and a sweet flavor.2 Tablespoons minced garlic
- Add the Chicken broth, and let the onion and garlic sit for a couple of minutes in the broth. With a large spoon, stir the pot, and scrape the bottom of the pot, de - glazing it, or loosening the stuck bits on the bottom. Add the chopped Stewed tomatoes, and stir well.4 cups Chicken broth, 1 28 oz can stewed tomatoes
- Add the tomato sauce, Italian seasoning, basil, oregano, brown sugar, garlic salt, and seasoned pepper, and stir well to blend.6 ounces tomato sauce, 1 Tablespoon Italian seasoning, 1 Tablespoon chopped basil, 1 teaspoon oregano, 1/4 cup brown sugar, 1 teaspoon garlic salt, 1 teaspoon seasoned pepper
- Place the lid on the Instant Pot, and make sure the pressure valve is set to 'SEALING'. Turn the lid until it beeps and locks.
- Press the soup button, and let the Instant Pot cook the soup.
- When the Pot is done, it will beep and go to 'OFF'. Do a quick release - With a pot holder, and carefully, turn the pressure valve from 'SEALING' to 'VENTING', and release the pressure from the pot - this may take a couple of minutes.
- Carefully open the lid to the Instant pot. Add the 1/3 cup of heavy cream, and stir. Add the Gnocchi, and stir into the soup. Let it cook for 2-3 minutes.1/3 cup heavy cream, refrigerated store made gnocchi
- Ladle the hot soup into bowls, and sprinkle generously with Parmesan cheese. Serve with your favorite croutons, bread or crackers. Enjoy!fresh Parmesan cheese
Notes
- Make sure you use the fresh gnocchi and not the dried or frozen gnocchi. The quality isn't as good.
- Don't add the cheese or cream while the Pot is on. You really shouldn't pressure cook it in this recipe as the cream will separate.
- Give the soup a taste before serving and add any extra seasoning as needed.
Nutrition
Calories: 469kcal | Carbohydrates: 79g | Protein: 10g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 2540mg | Potassium: 781mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1035IU | Vitamin C: 24mg | Calcium: 206mg | Iron: 9mg