As an Amazon Associate, I earn from qualifying purchases.
A big bowl of Instant Pot Chicken Gnocchi Soup is pure delicious comfort food. This soup has an amazing and flavorful creamy broth paired with veggies and delicious tender chicken, and it’s ready in a flash.
If you’ve been hoping that I would convert our popular stovetop Copycat Olive Garden Chicken and Gnocchi Soup into an Instant Pot version, you’re in luck!
Prepare yourself for the coziest bowl of soup that is like a hug for your stomach.
I use dried gnocchi in this recipe because it is affordable, shelf-stable, and tastes great. You can sub in frozen, fresh gnocchi, or even homemade.
If using frozen, do not thaw before adding it to your chicken gnocchi soup.
Pro Tips/Recipe Notes
- You can use precooked chicken, like a grocery store rotisserie chicken, or leftover grilled or baked chicken. Add it to the Instant Pot after the soup has finished cooking.
- You can save a few minutes of cooking time by melting butter in the microwave instead of melting it in the Instant Pot.
- If you want to double the soup, the cooking time remains the same. It will take longer to come up to pressure and depressurize. Make sure the ingredients don’t go above the max fill line and allow for a full natural release.
- Add 2 cups of raw spinach or chopped kale right before serving for a soup that is even more veggie-packed.
- Add 1/8 tsp nutmeg to take your soup next level.
- Allow leftovers to fully cool before storing in air-tight containers in the fridge for 2-3 days.
Instant Pot Chicken Gnocchi Soup
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3.5 cups carrots {peeled, chopped}
- 2.5 cups celery {chopped}
- 1 cup onion {diced}
- 4 cloves garlic {minced}
- 3.5 cups chicken broth
- 16 oz chicken breast {raw, cut into bite-sized pieces}
- 1 tsp tarragon {dried}
- 1 tsp parsley {dried}
- 1/2 tsp smoked paprika
- 16 oz gnocchi {shelf-stable}
- 1 cup heavy cream
Instructions
- Melt butter with the Instant Pot on saute.2 tbsp unsalted butter, 1 tbsp olive oil
- Add the olive oil, carrots, celery, onion, and garlic. Stir to coat, and turn the Instant Pot off.3.5 cups carrots, 2.5 cups celery, 1 cup onion, 4 cloves garlic
- Add chicken broth, chicken, tarragon, parsley, smoked paprika, and gnocchi. Stir.3.5 cups chicken broth, 1 tsp tarragon, 1 tsp parsley, 1/2 tsp smoked paprika, 16 oz chicken breast, 16 oz gnocchi
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
- When the Instant Pot has finished cooking, it will beep and switch to ”keep warm". Allow it to sit with the lid on for 15 minutes and then do a manual release with the nozzle set to venting.
- Add in heavy cream, stir. Salt and pepper to taste.1 cup heavy cream
Notes
- If using precooked chicken, add it to the soup after it has finished cooking.
- You can save a few minutes of prep time by using melted butter instead of melting it in the Instant Pot.
- If you want to double the soup, the cook time remains the same but it will take longer to come to pressure and depressurize. Make sure the ingredients don’t go above the max fill line and allow for a full natural release.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of our faves!
Made it again as we have bunches of kale to use, and used stuffed skillet gnocchi. Cooked the gnocchi in the skillet and added it in at the end to get the crispy cheesy texture. Perfect for the snowstorm hitting the coast.
I love the idea of crisping the gnocchi up separately, Andree!!
Stay cozy. It’s pretty darn cold down here too, but very limited snow.
Made this gnocchi soup! I first had it at Olive Garden and loved it! When I saw this, it was just as easy as it said! I didn’t have tarragon but oregano was a good substitute. It was absolutely delicious and I highly recommend it!
I’m so glad to hear you enjoyed it so much, Francie! It’s a family favorite of ours, and I love sharing it with others.
Can you freeze this?
Hi Meghan, yes, but with some caveats. The creamy broth will separate a bit after thawing, the gnocchi may disintegrate depending on the brand, and the greens (if using) will be pretty slimy.
If you want to freeze it, I would freeze it without the greens.
We make a lot of soup in our house because IT’S SOUP! Every Friday, I cook dinner for a group of girl friends while Mr. Picky Pants is out with his friends at a car show. One of the women really loves soup so I made this a couple of weeks ago (after it got the Mr. PP Seal of Approval). She declared that it was her second favorite soup she has ever had . . . the difference being that she knows she can have this IP Chicken Gnocchi soup again. The “favorite” soup is in memory only. Then, this past Saturday, I signed up to bring a pot of soup to our church’s Dine and DIY Night. I made a double batch of this soup and put it on the table with at least 20 more pots of soup (none nearly as large as mine). I also included a copy of the recipe so anyone who wanted could take a photo and go home and make it herself. At the end of the evening, my huge pot of soup was the only one that was completely gone, someone had written “So GOOOOOD!” on the recipe, and three people stopped me on the way out (they recognized the pot) to tell me how much they enjoyed the soup. Another true prize winner! Thanks, Sarah!
I’m honored that it was such a hit. And also SUPER curious now about the favorite memory-only soup!
My family and I love this soup! I made it just two days ago. It became a favorite after the first time I made it, and I’ve made it numerous times, sometimes adding chopped spinach just a few minutes before serving. I’ve also made it a few times using sweet potato gnocchi.
Thank you for taking the time to leave a review, Diane! So happy to hear how your family is a fan of this soup. It’s one of our favorites as well, and it gives me warm fuzzies thinking of other people enjoying it like we do.
Have you had issues with the sweet potato gnocchi disintegrating?
Delicious! And perfect on a school night that I needed a quick filling dinner. Just happened to make it on the first rainy night of September too!
I’m so glad you enjoyed it, Amanda! The first rainy night of September that also involves soup is my version of heaven.
Could you email me the non-instapot version? I don’t have one and want to try this before the weather gets too hot.
It’s actually linked earlier in the post and can be found here on the blog: https://www.sustainablecooks.com/chicken-gnocchi-soup-comfort-comforts-sake/
I made this last weekend and it was very good
However, I changed up the spices (not a fan of tarragon), and I either got some disgusting gnocchi or did something wrong. They disintegrated! The soup tasted fine but it had thickened from the dissolved gnocchi…still good but I’ve got to figure out how to get it better next time.
Were they shelf-stable or refrigerated gnocchi?
Shelf-stable. Maybe my Instant Pot is hotter? It’s worth trying again, maybe do a quick release?
I would cut the natural release by 5 minutes and then do the quick release.
👍Thanks!
Made this tonight (with sweet potato gnocchi because that’s all the store had, thanks Covid!). Amazing! I know it’s simple but so delicious and comforting. My 17 and 13 (heck, the 47 year old) loved it! And yay, leftovers for school lunch tomorrow!
Hurray, so glad you liked it! I’ve never seen sweet potato gnocchi before… but now I must find some.
OMG I have made this soup twice in the past three weeks. It is absolutely delicious, and EVERYONE who has tried it has loved it, including my 91 year old father-in-law and my oh-so-picky college freshman. My new fall favorite. Well done!!!!
Terry, I had it as leftovers yesterday, and it has become my fall go-to soup. I’m so glad you enjoyed it as much as we do!
Holy crap balls this friggin’ soup is so damn good. I legit had to stop eating once I started to message Sarah to tell her that. Make this soup it’s a winner!! A+ all around!!
This may officially be my favorite review of all time. 🙂 I’m so glad you liked it! Even better, the flavor is super amazing on day two!
Love this recipe. So delicious and seriously simple to throw together in the IP.
The epitome of comfort food. 🙂
Uh. This soup was REALLY good. I used chicken thighs and veggie broth because that’s what I had on hand, and subbed in NutPods creamer for the dairy since dairy and me very unfortunately had to pretty much break up (we see each other occasionally for a quickie but then it’s complicated and doesn’t end well but so good in the moment!). The results were fantastic! Thank you for a new soup to throw into the rotation.
Love the use of chicken thighs Andy! We use Nutpods a lot as well since my oldest has dairy issues. It’s a great sub for the heavy cream in soups.
So glad you enjoyed this one so much!
We don’t eat chicken so I added potatoes (and used vegetable broth) instead. This was so good!
So glad you liked it Sam! 🙂
THIS. SOUP. IS. AMAZING!!!
I made this for dinner last night after working a full 8 hour day. I appreciate how easy it was to put together. I am a soup fanatic and this is definitely a keeper and in my top favorites! My husband is not a soup freak like me, but even he loved this soup.
“I’m a soup fanatic” is music to my ears Karla. 🙂 I’m thrilled you loved this one as much as we do!