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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. No pressure cooker? No problem! You’ll also find directions to make this soup on the stovetop.

a grey bowl of Instant Pot chicken gnocchi soup with a spoon

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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.


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.

4 process photos showing how to make pressure cooker gnocchi soup

Pro Tips/Recipe Notes

a spoon lifting a bite of gnocchi soup


a grey bowl of Instant Pot chicken gnocchi soup with a spoon
Print Recipe
5 from 8 votes

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.


  • 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


  • Melt butter with the Instant Pot on saute.
  • Add the carrots, celery, onion, and garlic. Stir to coat, and turn the Instant Pot to off.
  • Add olive oil, broth, chicken, tarragon, parsley, thyme, smoked paprika, and gnocchi. Stir.
  • 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.


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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12 comments on “Instant Pot Chicken Gnocchi Soup”

  1. 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!!!!5 stars

  2. 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!!5 stars

    • 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!

  3. Love this recipe. So delicious and seriously simple to throw together in the IP.5 stars

  4. 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. 5 stars

    • 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!

  5. We don’t eat chicken so I added potatoes (and used vegetable broth) instead. This was so good!5 stars


    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.5 stars