Instant Pot Chicken Gnocchi Soup
This Instant Pot Chicken Gnocchi Soup is a delightful comfort food dinner that comes together in just 30 minutes. With its creamy texture, wholesome vegetables, and tender shredded chicken, this quick and easy recipe is a delicious homemade version of the Olive Garden favorite!
Copycat Chicken Gnocchi Soup
I know, another copycat recipe… But hear me out: this isn’t just any Olive Garden recipe. It’s a genuinely delicious, creamy, and hearty family meal. A soup that my entire family enjoys without any complaints.
I also use the slow cooker for this recipe when I plan ahead, but the Instant Pot is perfect for when I need dinner ready in 30 minutes. It’s incredibly quick and easy to prepare, making it a go-to meal for me.
Ingredients you’ll need
Ingredients for Chicken Gnocchi Soup: onion, garlic, celery, carrots, chicken breast, your choice of milk, gnocchi, chicken broth, spinach, butter, salt, pepper, garlic powder, and thyme.
Ingredient notes
- Milk: I usually use whole milk or evaporated milk since that’s what we have on hand. I find heavy cream to be too expensive and too rich for my taste. However, you can use any type of milk you prefer: whole milk, half-and-half, cream, evaporated milk, or a mix. Just be cautious with skim milk as it can split more easily.
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breast. If you choose thighs, the soup will need to cook for an additional 5 minutes.
- Gnocchi: I use refrigerated gnocchi for this recipe, not frozen. If you use frozen gnocchi, I recommend defrosting them first or cooking them separately before adding them to the soup. Otherwise, they need to simmer too long in the soup, which can overcook the other ingredients.
- Butter: You can substitute oil for butter if you prefer.
- Spinach: I use pre-washed, bagged baby spinach. If you use mature spinach, remove any large stems and chop or tear the leaves. Frozen, defrosted spinach can also be used, but make sure it’s leaf spinach, not chopped spinach, to avoid turning the soup into a mess.
How to make Chicken Gnocchi Soup in the Instant Pot
Start by sautéing the onion, garlic, and celery in the Instant Pot. Use the sauté setting, which is straightforward, but I wanted to point it out just in case.
Next, add the seasoning and chicken broth, and submerge the raw chicken breasts in the liquid. Pressure cook, allowing a 5-minute natural release, then manually release any remaining pressure before opening the Instant Pot lid.
Next, shred the chicken and add it back to the soup along with your preferred milk (stir the cornstarch into the milk before adding), the carrots, and the gnocchi. At this point, switch the Instant Pot back to the sauté setting.
Once the gnocchi are cooked, stir in the spinach and let it wilt for about a minute. Then, serve the soup with your favorite crusty bread (my personal favorite)!
Chicken Gnocchi Soup tips
- For the fastest chicken cooking time, ensure it’s fully defrosted and that the chicken breasts are on the smaller side. However, the beauty of an Instant Pot is that you don’t need much additional cooking time if you forget to defrost the chicken. Simply add around 5 minutes to the pressure cooking time. My chicken breasts were approximately 4 ounces each, so they were thinner/smaller. If your chicken breasts are larger (6-8 ounces each), extend the cooking time to 8-10 minutes, not the 6 minutes stated in the recipe.
- Pressure release: Don’t skip the natural pressure release, or your chicken will turn out too chewy.
- Avoid overcooking the gnocchi: Most ready-made, refrigerated gnocchi cook in 2-3 minutes. Keep a close eye on them to prevent overcooking and disintegration in the soup.
So, If you enjoyed making these Instant Pot Chicken Gnocchi Soup, be sure to check out our other delicious recipes like Easy Instant Pot Chicken Fajitas, Instant Pot Tuscan Chicken, Marry Me Chicken recipe, Chicken Chow Mein With Best Chow Mein Sauce!, Chicken Fried Rice recipe, Chicken Cutlet Recipe, and Chicken Stir Fry Recipe. Each of these dishes is packed with flavor and perfect for any meal!
PS: If you give this recipe a try, I’d love to hear your thoughts! Please leave a review in the comments section and rate it in the recipe card. Your feedback is greatly appreciated! You can also follow along on Pinterest, Facebook for more delicious recipes.
Conclusion
this recipe offers a delicious and comforting Instant Pot Chicken Gnocchi Soup that can be prepared quickly and easily. With its creamy texture, hearty ingredients, and customizable options, it’s sure to become a family favorite. Whether enjoyed as a weeknight dinner or a cozy weekend meal, this soup is both satisfying and nutritious. So gather your ingredients, fire up your Instant Pot, and enjoy a warm bowl of homemade goodness!
FAQs About Instant Pot Chicken Gnocchi Soup
You can use either store-bought or homemade potato gnocchi. Store-bought is convenient, but homemade gnocchi can add a special touch.
Yes, substitute the heavy cream with coconut milk or a dairy-free alternative.
Use gluten-free gnocchi and ensure your chicken broth is gluten-free.
Absolutely! The creamy texture and mild flavors make it a hit with kids.
Yes, feel free to add vegetables like peas, corn, or bell peppers.
More Great Instant Pot Recipes
- Instant Pot shrimp and broccoli
- Instant Pot Chicken Wings
- Easy Instant Pot chicken fajitas
- Instant Pot Cajun Shrimp
- Instant Pot Hibachi Shrimp
- Instant Pot Tuscan Chicken
Instant Pot Chicken Gnocchi Soup
Ingredients
- 1 tablespoon of butter
- 1 cup diced onion
- 1 clove minced garlic
- 2 sticks of sliced celery
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- Salt and cracked black pepper to taste
- 4 cups of chicken broth
- 1 pound of chicken breast
- 1 ½ cups of milk see notes for tips
- 2 teaspoons of cornstarch
- 2 cups of coarsely shredded large carrots
- 1 package 16 oz of uncooked potato gnocchi
- 2 cups of fresh baby spinach
Instructions
- Sauté: Start by setting your Instant Pot to sauté mode and melting the butter. Add the onion, garlic, and celery, and cook until softened, about 2-3 minutes. Stir in the garlic powder, dried thyme, salt, and pepper.
- Add chicken: Pour the chicken broth into the Instant Pot, scraping any browned bits off the bottom. Add the chicken breasts, ensuring they are covered with broth.
- Pressure cook: Seal the lid and pressure cook on HIGH pressure for 6 minutes (adjust to 8-10 minutes for larger chicken breasts). Once done, allow the pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- Shred chicken: Open the lid, remove the chicken, shred it, then return it to the soup.
- Finish soup: Switch the Instant Pot to “sauté” mode. Whisk the cornstarch into the milk, then stir it into the soup. Add the carrots and gnocchi, and simmer until the gnocchi are done (this should only take a couple of minutes). Finally, add the spinach and allow it to wilt for one minute before serving.
Notes
- Milk: I typically use whole or evaporated milk for convenience and to avoid the heaviness of heavy cream. However, you can use any milk product such as half-and-half, cream, or a mix. Note that skim milk may split more easily.
- Chicken: Substitute boneless, skinless chicken thighs for chicken breast. The soup will require an additional 5 minutes of cooking time with thighs.
- Gnocchi: Use refrigerated gnocchi instead of frozen to prevent overcooking. If using frozen, defrost or cook separately before adding to the soup.
- Butter: Swap butter for oil if preferred.
- Spinach: Use pre-washed baby spinach. If using mature spinach, remove large stems and chop leaves. Frozen, defrosted leaf spinach can be used, but avoid chopped spinach as it can affect the soup’s texture.
- For faster chicken cooking, ensure it’s fully defrosted and smaller in size. Adjust cooking time for larger breasts.
- Allow for natural pressure release to prevent chewy chicken.
- Avoid overcooking gnocchi, as refrigerated varieties cook in 2-3 minutes. Watch closely to prevent disintegration.
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