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–+ servings
soup in a white bowl

Instant Pot Chicken Gnocchi Soup

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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!
Course Main Course, Soup
Cuisine American
Keyword instant pot chicken gnocchi soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 525
Author Gayle

Equipment

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)

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.

Nutrition

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