Instant Pot Chicken Gnocchi Soup

Creamy, comforting, and packed with tender chicken, soft gnocchi, and fresh vegetables, this Instant Pot Chicken Gnocchi Soup is a cozy weeknight favorite. Ready in under 30 minutes, it’s perfect for a hearty meal that everyone will love.

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Ingredients

• 1 Tbsp. olive oil
• 2 Tbsp. butter
• 1 yellow onion, diced
• 1 stalk celery, chopped
• 2 cloves garlic, crushed
• 4 cups low-sodium chicken stock
• 2 boneless, skinless chicken breasts
• 1 cup carrots, shredded
• 2 tsp. fresh thyme
• 1 tsp. salt, or to taste
• ¼ tsp. ground black pepper
• 16 oz (1 package) potato gnocchi (fresh, dried, or frozen)
• 1 cup fresh spinach (baby spinach or roughly chopped)
• 2 cups half-and-half

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Instructions

1. Sauté vegetables:
   • Turn the Instant Pot to SAUTE.
   • Heat olive oil and melt butter. Add onion and celery; cook 2 minutes until onion is soft and translucent.
   • Add garlic and cook 1 minute. Turn off the sauté setting.
2. Add chicken and stock:
   • Pour in chicken stock. Add raw chicken breasts, shredded carrot, fresh thyme, salt, and pepper.
3. Pressure cook:
   • Secure lid and set vent to SEALING.
   • Select PRESSURE COOK/MANUAL on high for 7 minutes.
   • When cooking is complete, quick release the steam carefully.
4. Shred chicken:
   • Remove chicken and dice or shred into bite-sized pieces. Set aside.
5. Cook gnocchi:
   • Turn Instant Pot to SAUTE-low. Add gnocchi and simmer until they float to the top (follow package instructions for timing). Turn off sauté.
6. Finish soup:
   • Stir in half-and-half, spinach, and shredded chicken. Allow spinach to wilt for a few minutes. Serve hot.

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Why You’ll Love This Recipe

• Creamy, comforting, and loaded with tender chicken and pillowy gnocchi.
• Quick and easy weeknight meal thanks to the Instant Pot.
• Packed with vegetables and flavor, making it a balanced and satisfying soup.
• Leftovers reheat beautifully for lunch or dinner the next day.

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Tips

• Use fresh or frozen gnocchi for best results.
• Shred chicken immediately after cooking for easier incorporation.
• Adjust seasoning after adding half-and-half, as dairy can mellow the flavors.
• For extra flavor, sauté the garlic and onions slightly longer to caramelize them.

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Variations and Substitutions

• Protein: Use rotisserie chicken for a faster option.
• Vegetables: Add zucchini, peas, or mushrooms for variety.
• Dairy alternatives: Substitute half-and-half with whole milk or cream for richness.
• Spices: Add a pinch of nutmeg or smoked paprika for depth of flavor.

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FAQs

Can I make this soup ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze it?
Freeze without the gnocchi for up to 2 months; add fresh gnocchi when reheating.

Do I have to use fresh spinach?
No. Frozen spinach works too—just add a little earlier to allow it to fully thaw and incorporate.

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Serving Suggestions

• Serve with crusty bread or garlic toast for dipping.
• Garnish with grated Parmesan cheese or fresh herbs for extra flavor.
• Pair with a simple side salad for a complete meal.
• Add a few red pepper flakes for a subtle spicy kick.