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 Oven Baked 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.
Pro Tips/Recipe Notes
- Using precooked chicken (like from a leftover paleo roast chicken or air fryer chicken tenders without breading)? Add it to the soup after it has finished cooking.
- You can save a few minutes of prep 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. Make sure the ingredients don’t go above the max fill line and allow for a full natural release.
- It is important to use a flavorful broth in this recipe! You can learn how to make chicken bone broth here or where to buy bone broth here.
- Make your meal prep even easier by learning how to freeze carrots, how to freeze celery, how to freeze garlic, and how to freeze onions. Having them on hand in the freezer will cut 15+ minutes of prep time.
MORE DELICIOUS INSTANT POT SOUPS YOU’LL LOVE
- Instant Pot Zuppa Toscana
- Creamy Instant Pot Tortellini Soup
- Instant Pot Beef Barley Soup
- Instant Pot Lasagna Soup
- Paleo Chicken Pot Pie Soup
- Instant Pot Tortilla Soup With Rice
- Whole30 Beef Stew
- Easy Instant Pot Chicken Chili
- Instant Pot Lentil Soup
- Instant Pot Vegetable Noodle Soup
- Check out all my Instant Pot Soup Recipes
Instant Pot Chicken Gnocchi Soup
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
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
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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!