Instant Pot Chicken Gnocchi Soup
This creamy and comforting Instant Pot Chicken Gnocchi Soup is packed with tender chicken, pillowy gnocchi, and hearty vegetables. A homemade twist on the Olive Garden favorite, it's cozy, quick, and satisfying—perfect for busy nights or meal prep.
Equipment
- Instant Pot
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 1 lb boneless skinless chicken breasts or thighs
- 4 cups low-sodium chicken broth
- 1 tsp Italian seasoning
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1 cup half-and-half or heavy cream
- 1 package potato gnocchi 16 oz
- 2 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
Instructions
- Turn Instant Pot to Sauté mode. Heat olive oil and butter, then add onion, garlic, carrots, and celery. Sauté for 3–4 minutes until softened.
- Add chicken, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Secure lid, set valve to Sealing, and cook on High Pressure for 10 minutes.
- Allow a 5-minute natural release, then quick-release remaining pressure.
- Remove chicken, shred with two forks, and return to the pot.
- Switch to Sauté mode. Stir in half-and-half, gnocchi, and spinach. Simmer 4–5 minutes until gnocchi are tender.
- Stir in Parmesan cheese. Adjust seasonings to taste. Serve hot.
Notes
The soup thickens over time—add broth or milk when reheating. Gnocchi cooks quickly; avoid overcooking. Deglaze the pot after sautéing veggies to avoid burn warnings. For dairy-free, use coconut milk instead of cream.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 650mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 3500IUVitamin C: 8mgCalcium: 200mgIron: 2.1mg
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