Chicken Gnocchi Soup Instant Pot
Cozy, creamy, and full of tender chicken and pillowy gnocchi, this Instant Pot Chicken Gnocchi Soup is a wholesome twist on a beloved classic. It brings Olive Garden comfort to your table with a lighter, homemade touch — ready in 30 minutes and perfect for any weeknight.
Equipment
- Instant Pot
- Knife
- Cutting board
- Forks (for shredding chicken)
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts lean, tender protein that shreds beautifully
- 1 tbsp olive oil for sautéing
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots chopped
- 2 stalks celery diced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half or milk for creaminess
- 1 package (16 oz) potato gnocchi
- 2 cups baby spinach fresh
- 1 tsp dried thyme
- 0.5 tsp crushed red pepper flakes optional, for heat
- salt and black pepper to taste
- 0.25 cup grated Parmesan cheese for garnish and flavor
Instructions
- Turn Instant Pot to sauté mode and add olive oil. Sauté onion, carrots, and celery for 3–4 minutes until softened.
- Add garlic and thyme. Stir until fragrant, about 30 seconds.
- Add chicken breasts, broth, salt, and pepper. Secure lid, set to sealing, and pressure cook on high for 10 minutes.
- Allow natural pressure release for 5 minutes, then quick release the rest. Remove chicken, shred, and return to pot.
- Turn sauté mode back on. Add gnocchi and cook for 2–3 minutes until tender.
- Stir in half-and-half and spinach. Let spinach wilt and soup become creamy.
- Add Parmesan cheese, stir to combine. Taste and adjust seasonings. Serve hot.
Notes
To make this dairy-free, use coconut or oat milk instead of half-and-half. For more flavor, add crispy bacon or pancetta. Soup thickens as it rests — add a splash of broth when reheating.
Nutrition
Calories: 370kcalCarbohydrates: 35gProtein: 28gFat: 15gSaturated Fat: 6gCholesterol: 75mgSodium: 640mgPotassium: 680mgFiber: 3gSugar: 4gVitamin A: 510IUVitamin C: 8mgCalcium: 120mgIron: 2.5mg
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