Transform your weeknight dinner with minimal effort into a cozy, creamy bowl of Instant Pot Chicken Gnocchi Soup. This recipe delivers incredibly tender gnocchi and succulent shredded chicken swimming in a rich, flavorful broth – a true culinary delight that’s unbelievably easy to achieve.
If you’re a devoted fan of Olive Garden’s iconic soups, prepare to be absolutely captivated by this Instant Pot Chicken Gnocchi Soup recipe. Much like our popular Instant Pot versions of Zuppa Toscana, Pasta e Fagioli, and Minestrone, this Instant Pot Gnocchi Soup isn’t just easy to make; it consistently surpasses the original in both flavor and convenience. It’s the ultimate comfort food, simplified for your busy life.
Effortless Instant Pot Chicken Gnocchi Soup: A Weeknight Winner
The beauty of this Instant Pot Chicken Gnocchi Soup lies in its incredible simplicity without compromising on taste. Forget the long hours simmering on the stovetop; your Instant Pot handles the heavy lifting, delivering a restaurant-quality meal in a fraction of the time. This recipe is designed for maximum flavor with minimum fuss, making it an ideal choice for busy families and anyone craving a hearty, satisfying meal.
Keys to Unlocking Perfect Instant Pot Gnocchi Soup
- No Sautéing Required: One of the most common steps in soup making – sautéing aromatics – is completely bypassed here. We’ve expertly crafted this recipe to use dried spices that infuse the broth with deep, complex flavors, eliminating the need to chop and sauté carrots, onions, celery, and garlic. It’s truly a “dump and pressure cook” experience, followed by a quick finish with gnocchi and cream. This saves precious time and makes cleanup a breeze!
- Fresh or Frozen Chicken? No Problem!: Our method is incredibly versatile. Since the delicate gnocchi is cooked after the pressure cooking phase, you can confidently use either fresh or frozen boneless, skinless chicken breasts or thighs. This flexibility is a game-changer for meal planning and impromptu dinners, ensuring your chicken is always perfectly cooked without overdoing the gnocchi.
- A Guaranteed Family Favorite: This creamy Instant Pot soup consistently wins over even the pickiest eaters. The tender potato dumplings melt in your mouth, and the rich, flavorful broth is smooth and comforting, free from any chunky vegetables that some children (or adults!) might object to. It’s a delightful Instant Pot soup recipe that promises full bowls and happy smiles every time.
Essential Ingredients for Your Chicken Gnocchi Soup
Crafting the perfect Instant Pot Chicken Gnocchi Soup begins with selecting the right ingredients. Each component plays a vital role in creating the rich, creamy, and flavorful experience reminiscent of your favorite Italian restaurant. Here’s a closer look at what you’ll need and why:
- Gnocchi: For optimal texture and taste, we highly recommend using refrigerated, frozen, or shelf-stable dried potato gnocchi. These types absorb the soup’s flavor beautifully and achieve that signature pillowy softness. This particular recipe is not designed for sweet potato gnocchi or cauliflower gnocchi, as their different starch content and flavor profiles would significantly alter the final dish. We find that dried gnocchi often performs exceptionally well, holding its shape while becoming wonderfully tender.
- Chicken: Versatility is key here! You can use either fresh or frozen boneless, skinless chicken breasts or chicken thighs. Both options will yield tender, shreddable chicken. Chicken breasts are leaner, while thighs offer a slightly richer flavor and juicier texture. Whichever you choose, ensure they are trimmed of any excess fat.
- Chicken Stock: The foundation of our soup’s rich flavor. To manage the sodium level to your preference, we suggest using a good quality store-bought low-sodium chicken stock or, even better, homemade chicken stock or Instant Pot Chicken Stock. This allows the other seasonings to shine.
- Carrots: Finely grated carrots are essential for mimicking the delightful sweetness and subtle texture found in Olive Garden’s Chicken Gnocchi Soup. You can easily grate them yourself or opt for the convenience of pre-shredded carrots from the grocery store. For those with particularly picky eaters, feel free to omit the carrots entirely; the soup will still be wonderfully flavorful.
- Seasonings: Our secret to deep flavor without sautéing! Instead of fresh onions and celery, which typically require an initial sauté for best results, this recipe cleverly uses **onion powder** and **dried celery seed**. These dried spices impart a rich, aromatic essence that perfectly captures the taste of fresh aromatics, but with significantly less effort. Rounded out with classic **Italian seasoning**, a single **bay leaf**, and a pinch of warming **nutmeg**, this Instant Pot Gnocchi Soup sings with a symphony of well-balanced flavors. Minced garlic, while an aromatic, is added directly for its pungent flavor that mellows beautifully under pressure.
- Half and Half: This is the magic ingredient for that luxurious, creamy finish. Added after the pressure cooking, half and half contributes a velvety texture and rich mouthfeel without being overly heavy. You have flexibility here; feel free to substitute with whole milk for a lighter creaminess or heavy cream for an even more decadent soup.
- Cornstarch: A simple yet effective thickening agent. Cornstarch is whisked with the half and half before being added to the soup, creating a perfectly thickened broth that clings beautifully to the gnocchi and chicken. If you prefer, tapioca starch can be used as a gluten-free alternative with similar results.
- Spinach: A classic and vibrant addition to Chicken Gnocchi Soup. Fresh baby spinach is recommended for its tender texture and mild flavor. It wilts perfectly into the hot soup, adding a touch of color and a boost of nutrients. While traditional, it can be omitted if preferred without impacting the core flavor profile. Consider kale for a heartier green.
Step-by-Step: Crafting Your Instant Pot Chicken Gnocchi Soup
Mastering this Instant Pot Chicken Gnocchi Soup is straightforward, even for Instant Pot newcomers. If you’re new to pressure cooking, we highly recommend consulting a reliable guide for using your Instant Pot to familiarize yourself with its functions. This will ensure the best results for this recipe and all your future Instant Pot culinary adventures. The full, detailed recipe card with precise measurements is provided below.
- Combine Your Ingredients: Begin by pouring the specified amount of chicken stock into the inner pot of your Instant Pot. Add all the dried seasonings (onion powder, Italian seasoning, celery seed, ground nutmeg, bay leaf, kosher salt), minced garlic, and shredded carrots. Stir these ingredients thoroughly to ensure they are well distributed and the dried spices begin to hydrate and release their aromas. Gently nestle the chicken breasts or thighs into the seasoned broth, ensuring they are as submerged as possible for even cooking.
- Pressure Cook to Perfection: Secure the lid onto your Instant Pot, making sure it’s properly sealed. Rotate the venting knob to the ‘Sealing’ position. Now, select your pressure cooking setting; this is typically labeled ‘Pressure Cook’ or ‘Manual’ on most models. Set the cooking time carefully based on your chicken: 10 minutes for fresh (thawed) chicken breasts/thighs, or 15 minutes for frozen chicken breasts/thighs. Once the cooking cycle is complete, the Instant Pot will beep. It’s crucial to allow the pressure to release naturally for at least 10 minutes. This natural pressure release (NPR) method is vital for ensuring your chicken remains incredibly tender and juicy, preventing it from drying out. After 10 minutes, you can carefully turn the venting knob to ‘Venting’ to quick release any remaining pressure. Once the float valve drops, it’s safe to open the lid. Carefully remove the cooked chicken to a cutting board or a separate bowl and allow it to rest for a few minutes before shredding.
- Thicken the Soup and Cook Gnocchi: After removing the chicken, press ‘Cancel’ on your Instant Pot to turn off the ‘Keep Warm’ function. Then, select the ‘Sauté’ function. While the soup is coming to a simmer, prepare your thickening agent: in a small, separate bowl, whisk together the half and half and cornstarch until the cornstarch is completely dissolved and there are no lumps. Slowly pour this mixture into the simmering soup in the Instant Pot, whisking constantly to ensure it incorporates smoothly and thickens evenly. Once the soup is gently simmering and has begun to thicken, carefully drop in the uncooked potato gnocchi. Stir frequently to prevent the gnocchi from sticking to the bottom of the pot. Continue cooking until the gnocchi floats to the top, which typically indicates it is cooked through and tender. This usually takes about 3-5 minutes.
- Finish with Chicken and Spinach: While the soup is thickening and the gnocchi is cooking, take the rested chicken breasts and shred them using two forks. This is easily done as the chicken will be very tender. Once the gnocchi is fully cooked and floating, press ‘Cancel’ on the Instant Pot to turn off the ‘Sauté’ function. Stir the shredded chicken and the fresh baby spinach back into the soup. Place the lid loosely back on the Instant Pot for just 1 minute. The residual heat from the soup will gently wilt the spinach, making it perfectly tender without overcooking. Serve your delicious Instant Pot Chicken Gnocchi Soup immediately, garnished with fresh Parmesan cheese if desired.
Tips for Success & Common Questions
Achieving the perfect creamy Instant Pot Chicken Gnocchi Soup is simple, but a few tips can elevate your experience and help troubleshoot common issues:
- Preventing Lumps in Cream: Always mix the cornstarch thoroughly with cold half and half (or milk/cream) before adding it to the hot soup. This prevents the cornstarch from clumping and ensures a smooth, even thickening. Whisk continuously as you pour it into the simmering broth.
- Achieving Tender Gnocchi: Don’t overcrowd the pot with gnocchi, and stir frequently during the sauté phase. Gnocchi cooks quickly, usually floating to the top when done. Overcooking can lead to mushy gnocchi, so keep an eye on it!
- Adjusting Thickness: If your soup is too thin, you can create a small slurry with a teaspoon of cornstarch and a tablespoon of cold water, then whisk it into the simmering soup a little at a time until desired thickness is reached. If it’s too thick, simply add a splash more chicken stock or water until it reaches your preferred consistency.
- Flavor Boost: For an extra layer of richness, consider adding a tablespoon of butter or a drizzle of olive oil when you start the sauté function after pressure cooking, before adding the cream and gnocchi.
- Spice It Up: If you enjoy a hint of heat, a pinch of red pepper flakes can be added along with the other seasonings at the beginning.
Serving Suggestions for Your Cozy Soup
Gnocchi Soup is a wonderfully hearty and filling meal all on its own, making it perfect for any night of the week. To truly complete the experience, especially if you’re aiming for that authentic Olive Garden feel, consider these delightful pairings:
- Parmesan Perfection: A generous dusting of freshly grated Parmesan cheese on top of each bowl adds a salty, umami depth that perfectly complements the creamy broth.
- Classic Italian Sides: Recreate the full restaurant experience by serving your Chicken Gnocchi Soup alongside a crisp copycat Olive Garden Salad and warm, garlicky Olive Garden breadsticks for dipping.
- Crusty Breads: For a simpler yet equally satisfying side, pair this Instant Pot soup with a rustic slice of Italian bread or homemade garlic toast, perfect for soaking up every last drop of the delicious broth.
- Lighter Salad Options: If you prefer a lighter accompaniment, a fresh Spinach Bacon Salad or a bright Greek Salad offers a refreshing contrast to the richness of the soup.
Creative Recipe Modifications and Variations
This Instant Pot Chicken Gnocchi Soup recipe is incredibly adaptable. Feel free to customize it to your taste preferences or dietary needs:
- No Instant Pot? No Problem! (Stovetop Method): If you don’t own an Instant Pot, you can still enjoy this delicious chicken gnocchi soup on your stovetop. Simply combine the chicken stock, all seasonings (onion powder, Italian seasoning, celery seed, nutmeg, bay leaf, salt), minced garlic, shredded carrots, and chicken breasts in a large saucepan or Dutch oven. Bring the mixture to a gentle simmer over medium heat and cook until the chicken is thoroughly cooked through and easily shreddable (about 20-25 minutes). Remove the chicken, shred it with two forks, and set it aside. Return the pot to the stove. In a separate bowl, whisk half and half with cornstarch until smooth. Slowly whisk this mixture into the simmering broth. Once thickened, add the uncooked gnocchi and cook, stirring frequently, until they float to the top and are tender (about 3-5 minutes). Turn off the heat, stir in the shredded chicken and fresh spinach, allowing the spinach to wilt for a minute or two before serving.
- Making it Gluten-Free: For a gluten-free version of this soup, the primary adjustment is the gnocchi. We highly recommend cooking your favorite gluten-free gnocchi separately on the stovetop according to package directions. Gluten-free gnocchi can sometimes release more starch or break down differently when simmered directly in the soup, potentially affecting the broth’s consistency. Once cooked, stir the prepared gluten-free gnocchi into the soup right before serving to maintain its best texture.
- Vegetarian Adaptation: To make this soup vegetarian, simply substitute the chicken stock with vegetable broth and omit the chicken entirely. You can add extra vegetables like sliced mushrooms or zucchini, or introduce plant-based protein like white beans or chickpeas for a heartier meal.
- Adding More Vegetables: Feel free to experiment with other vegetables. Finely chopped celery can be added with the carrots, or stir in frozen peas, corn, or diced bell peppers during the last few minutes of cooking for added color and nutrients.
Storage & Reheating Guidelines
Proper storage and reheating ensure your delicious Instant Pot Chicken Gnocchi Soup remains enjoyable for days. While this soup is best fresh, leftovers are still a treat with a few simple steps:
- Refrigeration: Allow the soup to cool slightly before transferring it to an airtight container. Stored in the refrigerator, your leftover soup will remain fresh and delicious for up to 3 days.
- Freezing: We generally do not recommend freezing this particular soup. The delicate potato gnocchi can undergo significant textural changes when frozen and thawed, often becoming mushy or rubbery. Additionally, dairy-based soups like this one can sometimes separate or become grainy after freezing, affecting the creamy consistency.
- Reheating: For individual servings, transfer the soup to a heat-safe bowl and reheat in the microwave in 30-second intervals, stirring in between, until it is thoroughly warmed through. If the soup has thickened too much in the refrigerator, you may need to add a splash of extra chicken broth or water to thin it back to your desired consistency. Alternatively, reheat on the stovetop over low heat, stirring occasionally, until hot.
Instant Pot Chicken Gnocchi Soup Recipe
This section provides the exact measurements and detailed steps for creating your perfect Instant Pot Chicken Gnocchi Soup.
★★★★★
5 from 10 votes
Instant Pot Chicken Gnocchi Soup
By:
Kristen Chidsey
Kristen Chidsey
Servings:
6
6
Prep:
10 minutes
10 minutes
Cook:
10 minutes
10 minutes
Pressure Build-Up and Release:
20 minutes
20 minutes
Total:
40 minutes
40 minutes
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Instant Pot Chicken Gnocchi Soup is a creamy, satisfying soup filled with tender gnocchi, shredded chicken, and spinach enveloped in a flavorful broth.
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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 (16-oz) package potato gnocchi uncooked
- 2 cups fresh baby spinach
Instructions
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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 minced 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.
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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.
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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.
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Turn the Instant Pot on to sauté mode by hitting cancel to turn off the keep warm feature and then hitting saute.
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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.
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Add 1 (16-oz) package uncooked potato gnocchi and cook using the sauté function until the gnocchi floats to the top and is cooked through, about 5 minutes, stirring often.
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Meanwhile, shred the chicken with two forks.
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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.
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Serve warm with parmesan cheese if desired.
Equipment
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Electric Pressure Cooker (6 or 8 quart)
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 in the instructions.
Gnocchi: Use refrigerated, frozen, or dried potato gnocchi. This recipe is best suited for potato gnocchi, not sweet potato or cauliflower versions. Dried gnocchi is often preferred for its texture.
Storage: Allow the soup to cool slightly and then transfer it to an airtight container. Store 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 separately on the stovetop according to package directions and stir into the soup right before serving to maintain its texture.
Nutrition
Calories: 309kcal
Carbohydrates: 35g
Protein: 24g
Fat: 8g
Saturated Fat: 4g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 2g
Trans Fat: 0.01g
Cholesterol: 63mg
Sodium: 834mg
Potassium: 638mg
Fiber: 3g
Sugar: 3g
Vitamin A: 6453IU
Vitamin C: 7mg
Calcium: 97mg
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Cozy Instant Pot Chicken Recipes
If you loved the ease and flavor of this Chicken Gnocchi Soup, you’ll surely enjoy these other comforting 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
We truly hope you enjoy this easy and delicious Instant Pot Chicken Gnocchi Soup. If you tried and loved this recipe, we would be thrilled if you could leave a review and comment below!