Instant Pot Chicken Gnocchi Soup

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.

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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.

This comforting recipe, like our Instant Pot Chicken Pot Pie, Instant Pot Matzo Ball Soup, Creamy White Bean Soup, and Instant Pot Chicken and Dumplings, is sure to become a family favorite.

If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.

WHAT IS GNOCCHI?

Gnocchi are tiny little dumplings made from potatoes, eggs, and flour. They have been pressed with the tines of a fork to hold sauces and your heart.

You’ll find them in the pasta aisle in the grocery store. They’re amazing and are also the star of my Crispy Oven-Fried Gnocchi and Veggies.

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.

Print Recipe

4.91 from 10 ratings

Instant Pot Chicken Gnocchi Soup

Prep Time20 mins

Cook Time5 mins

Pressurizing/Depressurizing25 mins

Total Time50 mins

A big bowl of Instant Pot Gnocchi Soup is pure cozy comfort food.

Servings: 8

Course: Main Course, Soup

Cuisine: American

Keyword: chicken gnocchi soup in the instant pot

Calories: 345kcal

Author: Sarah Cook – Sustainable Cooks

Ingredients

• ▢ 2 tbsp butter
• ▢ 3.5 cups carrots {peeled, chopped}
• ▢ 2.5 cups celery {chopped}
• ▢ 1 cup onion {diced}
• ▢ 4 cloves garlic {minced}
• ▢ 3.5 cups chicken broth
• ▢ 1 tbsp olive oil
• ▢ 1 tsp tarragon {dried}
• ▢ 1 tsp parsley {dried}
• ▢ 1 tsp thyme {dried}
• ▢ 1/2 tsp smoked paprika
• ▢ 16 oz chicken breast {raw, cut into bite-sized pieces}
• ▢ 16 oz gnocchi {shelf-stable}
• ▢ 1 cup heavy cream

Equipment

• Instant Pot
• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula

Instructions

• Melt butter with the Instant Pot on saute.
  2 tbsp butter
• Add the carrots, celery, onion, and garlic. Stir to coat, and turn the Instant Pot to off.
  3.5 cups carrots, 2.5 cups celery, 1 cup onion, 4 cloves garlic
• Add olive oil, broth, chicken, tarragon, parsley, thyme, smoked paprika, and gnocchi. Stir.
  3.5 cups chicken broth, 1 tbsp olive oil, 1 tsp tarragon, 1 tsp parsley, 1 tsp thyme, 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. Make sure the ingredients don’t go above the max fill line and allow for a full natural release.

Nutrition Facts

Instant Pot Chicken Gnocchi Soup

Amount Per Serving (1.5 cups)

Calories 345 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 85mg28%

Sodium 736mg32%

Potassium 618mg18%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 4g4%

Protein 16g32%

Vitamin A 10124IU202%

Vitamin C 15mg18%

Calcium 81mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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