Instant Pot Chicken Gnocchi Soup is creamy, flavorful, and easy to make. Featuring tender chicken, gnocchi, and cozy seasonings, this hearty soup is perfect for the whole family!

You’ll also love this Sheet Pan Sausage and Gnocchi recipe, as well as this Lemon Chicken and Gnocchi Skillet.

chicken and gnocchi soup in a white bowl

If you’re a fan of chicken soup, then you’re going to love this ultra creamy soup that’s loaded with juicy chicken and pillowy gnocchi.

It’s made in the Instant Pot and is like a hug in a bowl. Cozy, creamy, and a truly comforting meal.  

It’s an easy recipe that’s made with simple ingredients and requires minimal prep work. That’s one of the reasons that I love using my electric pressure cooker. It makes meals like this perfect for busy weeknights!

Why You’ll Love This Recipe:

  • It tastes better than Olive Garden: this soup may be an Olive Garden favorite, but around here, this homemade version is our go-to!
  • It’s super quick: you’ll need 10 minutes to prepare the ingredients and add everything to the Instant Pot, then the pressure cooker does the rest of the work for you.
  • It’s customizable: swap out the spinach for kale, replace the gnocchi with a gluten-free variety, or use whole milk instead of heavy cream.
  • It reheats well: leftovers will last up to 4 days in the fridge and can be reheated in the microwave or in a saucepan.
chicken and gnocchi soup in the insert of an Instant Pot

Ingredients:

  • Unsalted butter: you may use olive oil instead, but I like the richness the butter adds.
  • White onion: swap with a yellow onion if that’s all you have.
  • Carrots: don’t chop them too finely or else they’ll soften too much in the Instant Pot.
  • Garlic: you’ll need 1 tablespoon of minced garlic, which equals 3 cloves.
  • Chicken broth: use reduced sodium chicken broth or stock, then salt the soup to taste.
  • Seasonings: you’ll need Italian seasoning, dried parsley, dried thyme, and a bay leaf.
  • Chicken breasts: I prefer boneless skinless chicken breasts, but boneless skinless chicken thighs may also be used.
  • Potato gnocchi: frozen or fresh gnocchi works in this recipe, as well as cauliflower gnocchi.
  • Spinach: can be replaced with almost any leafy green you like.
  • Heavy cream: feel free to use half and half for a less rich, but still creamy, chicken gnocchi soup.

How to Make Chicken Gnocchi Soup in an Instant Pot:

  1. Set the Instant Pot to the “Sauté” setting, then add the butter, onions, and carrots and sauté for 2-3 minutes. Add the garlic and stir for 30 seconds.
  2. Press the ‘cancel’ button on Instant Pot before adding the chicken broth and seasonings. Add chicken breasts and bay leaf.
  3. Cover, place into lock position and make sure the valve is in the sealing position. Cook on high pressure for 10 minutes.
  4. Quick release the Instant Pot. Remove the chicken breasts and either shred or dice before returning to the pot.
  5. Set the Instant Pot to the “Sauté” setting and cook the gnocchi until it floats to the top. Stir in the spinach and heavy cream last.
Instant Pot chicken and gnocchi soup in a white bowl

Storage and Reheating:

Soup will last in an airtight container in the refrigerator for up to four days.

You can either reheat the soup in the microwave or on the stove top. You may want to add a bit more milk or broth to thin out the soup if it’s too thick.

Can I Freeze This Soup?

I don’t recommend freezing this hearty soup recipe, as the gnocchi will become mushy once defrosted. However, if you must, I would place in a freezer-safe container and use within two months.

Serving Suggestions:

I like to serve this creamy soup with some crusty bread or cheesy garlic bread on the side for dipping, or pair it with a simple side salad for freshness.

creamy chicken gnocchi soup in a white bowl

Tips for Making This Recipe:

  • If you’re short on time, you can used shredded rotisserie chicken in place of the chicken breasts. If doing this, you will need to reduce the cooking time to 7 minutes, as you will not need to cook the shredded chicken.
  • If you don’t want to use heavy cream or half-and-half, milk will work. However, the texture won’t be as thick or creamy.
  • Make sure you don’t overcook the gnocchi. It should be ready when it floats to the top, which will only take about 2-3 minutes.

Looking for More Instant Pot Soup Recipes? I’ve Got You Covered!

Video Tutorial:

soup in a white bowl

Instant Pot Chicken Gnocchi Soup

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Instant Pot Chicken Gnocchi Soup is creamy, flavorful, and easy to make. Featuring tender chicken, gnocchi, and cozy seasonings, this hearty soup is perfect for the whole family!
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Ingredients
 

  • 1 tablespoon unsalted butter
  • 1 small white onion, (diced)
  • 1 cup carrots, (diced)
  • 1 tablespoon minced garlic
  • 4 cups low-sodium chicken broth
  • 1½ teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • Salt and black pepper, (to taste)
  • 1 pound boneless skinless chicken breasts, (about 2-3 medium chicken breasts)
  • 1 (16 ounce) package potato gnocchi, (fresh or frozen)
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • 1½ cups heavy cream or half-and-half, (2% milk may be used, but won't turn out as creamy)

Equipment

Instructions
 

  • Set Instant Pot to 'sauté' setting. Once pot is hot, add butter and let melt. Add onion and carrots and sauté for 2-3 minutes, or until onions begin to soften. Add minced garlic and stir for 30 seconds. Press the 'cancel' button on Instant Pot.
  • Add chicken broth, Italian seasoning, parsley, thyme, salt and pepper. Stir to combine. Add chicken breasts and bay leaf. Cover, place into lock position and make sure the valve is in the 'sealing' position. Cook on high pressure for 10 minutes. **The IP will take 10-15 minutes to come to pressure and then will cook for 10 minutes**
  • When timer goes off, turn off the Instant Pot and do a quick release. Remove bay leaf and chicken breasts. Dice or shred chicken and return to pot.
  • Turn the Instant Pot to the sauté' setting. Add gnocchi and cook for 2-3 minutes, or until gnocchi floats to the top of broth.
  • Stir in the spinach and heavy cream/half-and-half (spinach will wilt within 1-2 minutes). Serve immediately.

Notes

  • This recipe was tested and made in a 6-quart Instant Pot.
  • Be careful not to dice carrots too small, as they will cook in the instant pot and may become mushy.
  • To make the soup thicker, mix 2 tablespoons of corn starch and 1 tablespoon of cold water. Add to pot and stir to thicken before serving.
  • Soup will last in an airtight container in the refrigerator for up to four days.
  • See my tips and tricks for making this Instant Pot Chicken Gnocchi Soup above the recipe box.
Serving: 1serving, Calories: 525kcal, Carbohydrates: 12g, Protein: 33g, Fat: 40g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 181mg, Sodium: 263mg, Potassium: 939mg, Fiber: 2g, Sugar: 5g, Vitamin A: 8206IU, Vitamin C: 10mg, Calcium: 123mg, Iron: 2mg
Cuisine: American
Course: Main Course, Soup
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.