Instant Pot Chicken Gnocchi Soup
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Instant Pot Chicken Gnocchi Soup is one of my all-time favorite recreations of a beloved restaurant dish. Inspired by Olive Garden’s creamy and hearty chicken and gnocchi soup, I set out to create a version that could easily be enjoyed at home. That way, I can enjoy this soup whenever the craving strikes. Over time, I’ve developed both a stovetop and slow cooker method for this recipe, each offering the same comforting flavors in slightly different ways.
Today, I’m excited to expand the collection with an Instant Pot version that’s faster and just as delicious! This Instant Pot Chicken Gnocchi Soup combines all the elements you love—tender chicken, soft and pillowy gnocchi, creamy broth, and fresh spinach—with the added bonus of convenience.
In a matter of minutes, you can whip up this warm and hearty soup, making it a perfect option for busy weeknights or when you’re craving something cozy and satisfying. With this new method, enjoying a restaurant-inspired meal at home has never been easier! It’s the perfect option for busy nights when you want this meal without the wait, offering a quick and satisfying way to enjoy this timeless favorite!
Ingredients for Instant Pot Chicken Gnocchi Soup
- OLIVE OIL
- BUTTER
- ONION
- CELERY
- GARLIC
- CHICKEN BROTH
- BONELESS SKINLESS CHICKEN BREASTS
- CARROT
- THYME
- SALT
- GROUND BLACK PEPPER
- POTATO GNOCCHI (AKA POTATO DUMPLINGS)
- FRESH SPINACH
- HALF AND HALF
Instructions for Instant Pot Chicken Gnocchi Soup
Start by turning your Instant Pot to sauté mode. Heat a combination of oil and butter in the pot, and then add chopped onions and celery. Sauté them for a few minutes until the onions become soft and translucent. Add minced garlic and cook for another minute to enhance the flavors. Once done, turn off the sauté mode.
Next, add the essential ingredients for a hearty soup: chicken broth, raw chicken breasts, grated carrot, fresh thyme, salt, and pepper. Secure the Instant Pot lid and ensure the valve is set to the sealing position. Cook on manual high pressure for 7 minutes. Keep in mind that it may take 7-8 minutes for the Instant Pot to reach full pressure before cooking begins. When the timer finishes, perform a quick release to release the steam safely.
Carefully remove the lid and take out the chicken breasts. Dice or shred the chicken into small pieces and set it aside for now. Switch the Instant Pot to sauté mode on a low setting, and add the gnocchi to the soup. Let it simmer gently until the gnocchi floats to the surface, indicating it’s cooked.
Turn off the sauté mode, and in a small bowl, whisk cornstarch into the half-and-half until smooth. Stir this mixture into the soup, along with the shredded chicken, allowing the soup to thicken slightly. Finally, toss in some fresh spinach and let it sit for a few minutes—just long enough for the spinach to wilt and blend into the soup.
Serve up this warm and creamy soup for a delicious, satisfying meal that’s perfect for any day of the week! Add a sprinkling of parmesan cheese as a finishing garnish.
Frequently Asked Questions
Can I use pre-cooked chicken instead of raw chicken? Yes, you can use pre-cooked or rotisserie chicken. Simply add the shredded or diced chicken to the soup after pressure cooking, just add in with the half-and-half.
Can I substitute the gnocchi with something else? If you don’t have gnocchi, you can substitute it with small pasta shapes like mini shells or ditalini. However, the cooking time may vary, so adjust accordingly.
How can I make the soup thicker? To thicken the soup, make a cornstarch slurry. You can mix an additional tablespoon of cornstarch with water and stir it into the soup while it’s on sauté mode. Let it simmer for a few minutes until it reaches your desired consistency.
Can I make this soup dairy-free? Yes, you can substitute the half-and-half with a dairy-free alternative like coconut milk or almond milk. Keep in mind that this may slightly alter the flavor of the soup.
How do I store any leftover soup?
Allow it cool completely before transferring it to an airtight container. You can place in the refrigerator it for up to 3-4 days.
How do you reheat the leftovers?
When reheating, place the soup in a pot over medium-low heat, stirring occasionally until warmed through. For the microwave, start by transferring a portion of the soup into a microwave-safe bowl. Cover the bowl loosely with a microwave-safe lid or a plate to prevent splatters while allowing steam to escape. Heat the soup in 1-minute intervals, stirring in between each interval to ensure even heating.
For creamy soups like this one, you might need to add a splash of chicken broth or cream while reheating to adjust the consistency if it thickened during storage.
Can I make this soup gluten-free?
Yes, you can make Instant Pot Chicken Gnocchi Soup gluten-free with a few simple substitutions! Start by using gluten-free gnocchi, which is widely available at most grocery stores. Be sure to check the packaging to confirm it’s certified gluten-free. Additionally, ensure your chicken broth is gluten-free, as some brands may contain hidden gluten.
For more recipes like this, try:
- Better Than Olive Gared Fettucine Alfredo
- 5 Cheese Marinara (Olive Garden Copycat)
- Olive Garden Salad Dressing
- Pasta E Fagioli (like Olive Garden)
Instant Pot Chicken Gnocchi Soup
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 yellow onion diced
- 1 stalk celery chopped
- 2 cloves garlic crushed
- 4 cups chicken broth
- 2 chicken breasts boneless skinless
- 1 cup carrots shredded
- 2 tsp fresh thyme
- 1 tsp salt
- ¼ tsp ground black pepper
- 16 oz pkg potato gnocchi fresh or dried
- 1 cup fresh spinach baby spinach or roughly chopped spinach leaves
- 2 Tbsp cornstarch
- 2 cups half and half
Instructions
- Turn the Instant Pot onto saute mode. Heat oil and butter and add in the the onions and celery. Cook for a couple of minutes until the onion is soft and translucent. Add garlic and cook for a minute. Turn off the saute mode.
- Add in the chicken broth, raw chicken breasts, carrot, fresh thyme, salt, and pepper.
- Secure the lid and valve to seal. Set to pressure cook for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, do a quick release.
- Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
- On the Instant Pot turn on the saute-low mode and add in the gnocchi Allow the soup to simmer until the gnocchi float to the top.
- Switch off the saute setting. Whisk the cornstarch into the half and half. Stir in the half and half and chicken until the soup has thickenened.
- Allow to soup to sit for a few minutes to allow the spinach a to wilt, and the soup is ready to be served!
Nutrition
This recipe is adapted from Little Sunny Kitchen.
