Made with minimal effort, this recipe for Instant Pot Gnocchi Soup delivers a cozy, creamy soup filled with tender gnocchi and shredded chicken. It is such an easy recipe but the flavors are unbeatable in this Instant Pot Chicken Gnocchi Soup is better than Olive Garden!
If you love Olive Garden's soups, boy are you going to LOVE this recipe for Instant Pot Chicken Gnocchi Soup. Just like my recipes for Instant Pot Zuppa Toscana, Instant Pot Pasta e Fagioli, and Instant Pot Minestrone, this recipe for Instant Pot Gnocchi Soup is incredibly easy to make and better than the original.
Reasons to Love this Instant Pot Gnocchi Soup Recipe
- No Need to Saute Before Pressure Cooking. I have designed this Gnocchi Soup recipe to be made with dried spices that will flavor the soup, without the need to saute carrots, onions, celery, and garlic. It is as easy as dump and pressure cook and then finish with the gnocchi and cream.
- Works with Frozen or Fresh Chicken. Because the gnocchi cooks in the soup after pressure cooking, you can use either fresh or frozen chicken without worrying about overcooking your gnocchi.
- Family-Favorite Soup Recipe. From the creamy soup to the soft potato dumplings, to the flavorful broth not flecked with chunks of onions and celery, this soup is a huge hit with picky eaters.
Notes on Ingredients & Substitutions
- Gnocchi: I recommend using refrigerated, frozen, or dried potato gnocchi. This is not the time to use sweet potato gnocchi or cauliflower gnocchi.
- Chicken: You can use fresh or frozen boneless, skinless chicken breasts or chicken thighs.
- Chicken Stock: To control the level of sodium, I recommend using store-bought or homemade low-sodium chicken stock or Instant Pot Chicken stock.
- Carrots: Grated carrots mimic the carrots found in Olive Garden's Chicken Gnocchi Soup. You can grate the carrots yourself or purchase a bag of grated carrots. You can even omit the carrots for picky eaters.
- Seasonings: Instead of using fresh onions and fresh celery, which need to be sauteed for best results, this soup calls for onion powder and dried celery seed. Those dried spices will give the soup a rich flavor reminiscent of fresh onion and fresh celery, with much less effort. Rounded out with Italian seasoning, bay, and a pinch of nutmeg, Instant Pot Gnocchi Soup sings with flavor.
- Half and Half: Adding half and half after pressure cooking adds a rich creamy finish to the soup. Feel free to use whole milk or cream instead of half & half.
- Cornstarch: Cornstarch is used to help thicken the soup after pressure cooking. Feel free to use tapioca starch in place of the cornstarch if needed/desired.
- Spinach: Spinach is a classic addition to Chicken Gnocchi Soup. Use fresh baby spinach for best results. Feel free to omit the spinach if desired.
If you want to make this soup gluten-free, I would suggest cooking your favorite gluten-free gnocchi on the stovetop, as they would give off too much starch if simmered in the soup. Add the cooked gnocchi to the soup right before serving.
How to Make Gnocchi Soup Using the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.
- Combine Ingredients. Combine the chicken stock, seasonings, and carrots in the inner pot. Nestle the chicken into the broth.
- Pressure Cook. Place the lid on the Instant Pot, seal the venting knob, and set the cooking time according to whether your chicken is fresh or frozen. Once the cooking time has elapsed, allow pressure to release naturally for at least 10 minutes. This will ensure the chicken stays tender. Once the pressure has been fully released, open the lid and remove the chicken to a cutting board or bowl.
- Add Gnocchi and Half and Half. Use the saute function to bring the soup to a simmer. Add half and half mixed with cornstarch, whisk into the soup, and bring to a simmer. Once simmering, drop in the gnocchi and cook, stirring often, until the gnocchi floats to the top.
- Add Chicken and Spinach. While the soup is thickening and the gnocchi is cooking, shred the cooked chicken. Once the gnocchi is fully cooked, stir the chicken and spinach back into the soup.
Gnocchi Soup is a hearty, filling soup perfect for any night of the week. I enjoy topping my Chicken Gnocchi Soup with parmesan cheese and serving it with Italian bread or garlic toast. Round out dinner by pairing this Instant Pot soup with a side salad, like Spinach Bacon Salad or Greek Salad.
Storage & Reheating
- Refrigerate: Allow the soup to cool slightly, transfer it to an airtight container. Store the leftover soup in the refrigerator for up to 3 days.
- Freeze: I don't recommend freezing this soup, as the consistency of the gnocchi will change and the dairy can separate when thawed.
- Reheat: Add a bit of broth if needed to thin, then reheat individual servings in heat-safe bowls in 30-second intervals until warmed through.
More Cozy Instant Pot Chicken Soup & Chili Recipes
- Instant Pot Chicken Orzo Soup
- Instant Pot Chicken Noodle Soup
- Instant Pot Chicken Tortilla Soup
- Instant Pot White Chicken Chili
- Instant Pot Chicken Chili
If you enjoyed this recipe for Chicken Gnocchi Soup, I would love for you to leave a review and comment below.
Instant Pot Chicken Gnocchi Soup
- 4 cups low-sodium chicken stock
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon celery seed
- ¼ teaspoon ground nutmeg
- 1 dried bay leaf
- 1 teaspoon kosher salt
- 3 cloves garlic minced
- 1 ½ cups shredded carrots
- 1 pound boneless, skinless chicken breasts trimmed of all fat
- 1 cup half and half
- 2 teaspoons cornstarch
- 1 (16-oz) package potato gnocchi uncooked
- 2 cups fresh baby spinach
- In the inner pot, combine chicken broth, oregano, onion powder, poultry seasoning, kosher salt, bay leaf, and garlic. Add the carrots and chicken breasts to the inner pot.
- Place the lid on the Instant Pot. Close the sealing valve and set it to cook on high pressure using the pressure cook or manual button. Set the cooking time for 10 minutes if the chicken is thawed and 15 minutes if the chicken is frozen.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes. After the pressure has been released, open the lid. Remove the cooked chicken breasts from the Instant Pot to a large bowl or cutting board, and let rest.
- Turn the Instant Pot on to sauté mode by hitting cancel to turn off the keep warm feature and then hitting saute.
- In a separate small bowl, mix the half and half and cornstarch until the cornstarch is fully dissolved. Slowly pour the cornstarch mixture into the inner pot, whisking constantly until combined.
- Add the gnocchi and cook on saute until the gnocchi floats to the top and is cooked through, about 5 minutes, stirring often.
- Meanwhile, shred the chicken with two forks.
- Once the gnocchi is cooked, turn off the saute function on the Instant Pot, and stir in the spinach and the shredded chicken. Pop the lid back on the instant pot and let sit for 1 minute to just let the spinach wilt.
- Serve warm with parmesan cheese if desired.