Instant Pot Chicken Gnocchi Soup
Italian, Mexican

Instant Pot chicken gnocchi soup

Indulge in the creamy comfort of Instant Pot Chicken Gnocchi Soup, a hearty blend of tender chicken, pillowy gnocchi, and vibrant vegetables in a savory broth. Perfectly seasoned and ready in minutes, it’s a comforting dish that promises to satisfy with every spoonful


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 16 oz potato gnocchi
  • 1 cup half and half (or heavy cream)
  • 2 cups fresh spinach
  • Grated Parmesan cheese for garnish (optional)


  1. Set your Instant Pot to sauté mode. Add olive oil and diced chicken breasts. Cook until chicken is browned on all sides, then remove and set aside.
  2. Add diced onion, garlic, carrots, and celery to the pot. Sauté for about 3-4 minutes until vegetables are slightly softened.
  3. Pour in chicken broth, and scrape any browned bits from the bottom of the pot (deglazing). Stir in dried thyme, dried parsley, salt, and pepper.
  4. Add the browned chicken back into the pot. Stir in potato gnocchi.
  5. Close the lid of the Instant Pot and set the valve to sealing. Cook on high pressure for 5 minutes.
  6. Once the cooking cycle is complete, perform a quick pressure release.
  7. Stir in half and half (or heavy cream) and fresh spinach. Let it sit for a few minutes until the spinach wilts and the soup thickens slightly.
  8. Serve hot, garnished with grated Parmesan cheese if desired.

Enjoy your comforting Instant Pot chicken gnocchi soup!

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