Instant Pot Chicken Gnocchi Soup is a creamy, satisfying soup filled with tender gnocchi, shredded chicken, and spinach enveloped in a flavorful broth.
1poundboneless, skinless chicken breasts trimmed of all fat
1cuphalf and half
2teaspoonscornstarch
1(16-oz) packagepotato gnocchi uncooked
2cupsfresh baby spinach
Instructions
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.
Video
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.