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Made with minimal effort, this recipe for Instant Pot Gnocchi Soup delivers a cozy, creamy soup filled with tender gnocchi and shredded chicken.
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.
Kristen's Keys for Instant Pot Gnocchi Soup
- No Need to Saute Before Pressure Cooking. I have designed this recipe to be made with dried spices that will flavor the soup, without the need to sauté 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 that isn't flecked with chunks of onions and celery, this is one Instant Pot soup recipe that is always a huge hit with picky eaters.
Ingredients in Chicken Gnocchi Soup
- 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.
How to Make Instant Pot Chicken Gnocchi Soup
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card 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 sauté 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.
Serving Suggestions
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 copycat Olive Garden Salad and Olive Garden breadsticks. Or you can opt to round out dinner by pairing this Instant Pot soup with Italian bread, garlic toast, Spinach Bacon Salad, or Greek Salad.
Recipe Modifications
- No Instant Pot? If you don't have an Instant Pot, you can prepare this chicken gnocchi soup on the stove. Simmer the broth, seasonings, and chicken in a large saucepan until the chicken is cooked through. Remove the chicken from the broth, shred it and add it back to the pan along with the half and half and gnocchi. Simmer on medium-low until the gnocchi floats. Turn off the heat and stir in the spinach to wilt.
- Gluten-Free Gnocchi: 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.
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 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
Instant Pot Chicken Gnocchi Soup is a creamy, satisfying soup filled with tender gnocchi, shredded chicken, and spinach enveloped in a flavorful broth.
Video
Ingredients
- 4 cups low-sodium chicken stock
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon celery seed
- ¼ teaspoon ground nutmeg
- 1 dried bay leaf
- 1 teaspoon kosher salt
- 3 cloves garlic, minced
- 1½ cups shredded carrots
- 1 pound boneless, skinless chicken breasts, trimmed of all fat
- 1 cup half and half
- 2 teaspoons cornstarch
- 1 (16oz) package potato gnocchi uncooked
- 2 cups fresh baby spinach
Instructions
- Pour 4 cups low-sodium chicken stock into the inner pot. Add ½ teaspoon onion powder, ½ teaspoon Italian seasoning, ½ teaspoon celery seed, ¼ teaspoon ground nutmeg, 1 dried bay leaf, 1 teaspoon kosher salt, 3 cloves garlic, and 1½ cups shredded carrots to the stock and stir well to combine. Add the 1 pound boneless, skinless chicken breasts to the mixture.
- 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 1 cup half and half with 2 teaspoons cornstarch until the cornstarch is fully dissolved. Slowly pour the cornstarch mixture into the inner pot, whisking constantly until combined.
- Add 1 (16oz) package potato gnocchi uncooked and cook using the sauté function 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, hit cancel to turn off the sauté function on the Instant Pot. Add 2 cups fresh baby spinach and the shredded chicken to the inner pot and stir to combine. Place 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.
Notes
Half & Half: Feel free to use whole milk or heavy cream in place of the half and half.
Chicken: Use boneless, skinless chicken breasts or thighs. See the timing for fresh vs frozen chicken.
Gnocchi: Use refrigerated, frozen, or dried potato gnocchi. This is not the time to use sweet potato gnocchi or cauliflower gnocchi. I prefer dried gnocchi for this recipe.
Storage: Allow the soup to cool slightly and then transfer it to an airtight container. Store the leftover soup in the refrigerator for up to 3 days. Reheat individual servings in a heat-safe bowl in 30-second intervals in the microwave until warmed through, adding broth to thin if needed.
Gluten-Free: If you want to make this soup using gluten-free gnocchi, cook the gnocchi on the stovetop and stir into the soup right before serving.
Nutrition
Calories: 309kcalCarbohydrates: 35gProtein: 24gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 63mgSodium: 834mgPotassium: 638mgFiber: 3gSugar: 3gVitamin A: 6453IUVitamin C: 7mgCalcium: 97mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve used this recipe several times, and it’s always at big hit!!! I make it with boneless chicken thighs, and frozen chopped spinach. My family loves it.
I absolutely love hearing this, Martha! Thank you for sharing.
I am planning to make this today or tomorrow - if I use rotisserie chicken instead, would I still do the instant pot time for the carrots/broth so the carrots get tender? I don't have cornstarch in hand, is there an alternative that would work just as good or should I run get corn starch? Thanks so much! Absolutely love your recipes.
Hi Sheena! I love hearing you enjoy my recipes. For the soup--cook as directed but wait to add in the chicken until AFTER it pressure cooks. That will help the soup develop flavor. Add the shredded/diced leftover rotisserie chicken when you add the cream mixture. And feel free to use flour in place of cornstarch to save yourself a trip to the store. Enjoy!
I am so happy I found this recipe- it's even better than I imagined! Next time I will double the recipe so we have leftovers!
Wonderful! Thrilled to hear you enjoyed, Natalie!