Instant Pot Creamy Tomato Gnocchi Soup

Quick Creamy Tomato Gnocchi Soup made in a Pressure Cooker

No ratings yet

Instant Pot Creamy Tomato Gnocchi Soup

This Instant Pot Creamy Tomato Gnocchi Soup is a quick and comforting dish that combines a rich tomato base with tender gnocchi and fresh basil for an herby touch. With just a few minutes of sautéing and a 1-minute cook time under pressure, it’s a fast and easy meal perfect for busy weeknights. The creamy finish from melted cream cheese makes this soup irresistibly hearty and satisfying!

Course Main Dish, Meatless

Cuisine American

Keyword gnocchi, Instant pot, tomato soup

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 359kcal

Author Laura

Equipment

Ingredients

1½ Tbsp olive oil
1 small onion chopped
5-6 large garlic cloves chopped
3 cups chicken broth divided
29 oz diced tomatoes two 14.5 oz cans
⅓ cup chopped fresh basil
1 tsp salt
¼ tsp black pepper
1 tsp sugar
¾ tsp Italian seasoning
16 oz potato gnocchi on the pasta aisle in grocery store
2 oz cream cheese
½ cup heavy cream

Instructions

Turn the Instant Pot on to saute mode. Once it displays hot, add the olive oil.
Add the onion and saute for 5 to 6 minutes until onion is translucent. Add in the garlic and saute for 30 seconds.
Add in 2 cups of the broth and de-glaze the pot making sure there are no burnt bits stuck at the bottom. Then add in the diced tomatoes, fresh basil, salt, pepper and Italian seasoning.
Add in the potato gnocchi. Don't stir but press the gnocchi down so it is under water.
Secure lid. Cook on high pressure for 1 minute, making sure the pressure valve in sealing position. Once done use the quick release the pressure.
Open the pot and turn on the saute mode. Add the remaining 1 cup of broth, cream cheese, and heavy cream.
Stir and let the soup simmer for 2 minutes. The cream cheese should melt by then.
Transfer soup to serving bowls. Garnish with more basil and serve. Serves 5.

Nutrition