Instant Pot Chicken Gnocchi Soup
Instant pot gnocchi soup is a thick, creamy one-pot meal loaded with tender chicken, pillowy gnocchi, fresh spinach, and hearty vegetables. It comes together in under 30 minutes and delivers a rich, satisfying bowl that works for weeknight dinners, cozy cold-weather meals, and easy family suppers. If you need a filling soup that does not take all evening, keep reading.
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Why This Instant Pot Gnocchi Soup Recipe Works
Most chicken gnocchi soups end up with watery broth or gnocchi that fall apart by the time you serve them. This recipe gets around both problems by using the saute function twice: once to brown the chicken and build the flavor base, and again at the end to cook the gnocchi and spinach in the creamy half-and-half broth so everything finishes at the right time.
I use matchstick carrots instead of chopped carrots so they cook evenly and stay tender without turning mushy. The half-and-half goes in after pressure cooking, which keeps the dairy from curdling and gives the soup that restaurant-style creaminess without heavy cream. This has become one of my most-made Instant Pot soups, and it is genuinely easy enough to pull off on a busy Tuesday.
If you love easy Instant Pot soups, you will also want to try this Hamburger Soup, this crowd-pleasing Instant Pot Sausage Tortellini Soup, and this hearty Instant Pot Beef Tomato Soup.
Instant Pot Gnocchi Soup
Equipment
- Instant Pot (6-quart or larger)
Ingredients
- 1 tablespoon olive oil
- 1 ½ pound cubed chicken
- ½ cup chopped celery
- ½ cup chopped yellow onions
- 2 cups chicken broth
- 1 cup matchstick carrots
- 1 teaspoon dried thyme
- 3 cup half and half
- 16 oz gnocchi
- 2 cup fresh spinach
Instructions
- Push saute and place the oil, chicken, onion and celery into the instant pot
- Saute until the chicken is brown
- Add chicken broth, carrots, dried thyme and mix until combined
- Place the lid on the IP and set the timer on manual for 4 minutes
- When the timer goes off, do a quick release
- Turn on saute again and stir in the spinach, half and half and Gnocchi
- Heat up the soup until boiling
- Stir frequently and continue to cook until Gnocchi is cooked
- Serve immediately
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Ingredients
- Olive oil: Used to saute the chicken, onion, and celery. A neutral oil like avocado oil also works here.
- Cubed chicken (1.5 pounds): Boneless, skinless chicken breast or thighs both work well. Thighs stay a little juicier under pressure.
- Celery (1/2 cup, chopped): Adds a mild savory depth to the base of the soup. Do not skip it.
- Yellow onion (1/2 cup, chopped): Builds the flavor foundation when sauteed with the chicken and celery.
- Chicken broth (2 cups): Low-sodium broth lets you control the salt level. Regular broth works too, just taste before adding extra salt.
- Matchstick carrots (1 cup): Pre-cut matchstick carrots save prep time and cook evenly. You can also slice regular carrots thin.
- Dried thyme (1 teaspoon): Adds a warm, earthy flavor that works really well in creamy chicken soups.
- Half-and-half (3 cups): This is what makes the broth creamy without being heavy. Heavy cream also works but makes the soup richer.
- Gnocchi (16 ounces): Use shelf-stable or refrigerated gnocchi. Refrigerated gnocchi tends to be softer and cooks a little faster.
- Fresh spinach (2 cups): Stir it in at the end and it wilts down quickly. Baby spinach is easiest since you do not need to chop it.
Tips for Making Chicken Gnocchi Soup Instant Pot
Do a quick release carefully: When the timer goes off, use a kitchen towel or silicone mitt when turning the valve. Soup releases steam fast and it can sputter if you are not careful.
Stir the soup frequently while the gnocchi cooks: Once you switch back to saute and add the gnocchi, stir often so it does not stick to the bottom of the pot. Gnocchi can go from perfect to mushy quickly.
Add the half-and-half after pressure cooking: Dairy does not do well under pressure and can separate or curdle. Always stir it in during the saute step at the end for a smooth, creamy broth.
Common Mistakes to Avoid When Making Chicken Gnocchi Soup Instant Pot
Skipping the browning step: Sauteing the chicken with the onion and celery builds flavor before the broth ever goes in. If you skip this and just dump everything together, the soup tastes flat.
Overcooking the gnocchi: Gnocchi keeps cooking as long as it sits in hot liquid. Once it looks done and starts floating, serve the soup right away. Leaving it on saute too long turns the gnocchi into mush.
Adding spinach too early: Spinach only needs a minute or two in the hot soup to wilt down. If you add it before the gnocchi is done, it will overcook and lose its bright color and texture.
Frequently Asked Questions
Fresh or shelf-stable gnocchi works best. Frozen gnocchi releases extra water as it cooks and can make the broth thinner. If frozen is all you have, thaw it in the fridge first and pat it dry before adding it to the soup.
Yes, but the gnocchi absorbs liquid as it sits. If you plan to make this ahead, cook the soup without the gnocchi and store it separately. Add freshly cooked gnocchi right before serving so it stays the right texture.
Heavy cream gives you a richer, thicker soup. Whole milk works but makes the broth a little thinner. For a dairy-free option, full-fat coconut milk adds creaminess, though it does change the flavor slightly.
How to Store and Reheat
Storage: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Keep in mind that the gnocchi will continue to absorb the broth as it sits, so the leftovers will be thicker than when freshly made.
Freezing: This soup is not ideal for freezing because the gnocchi and dairy-based broth do not hold up well after thawing. The gnocchi gets mushy and the cream can separate. If you want to freeze it, do so before adding the gnocchi and half-and-half, then finish those steps when you reheat.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of chicken broth if the soup has thickened too much. You can also microwave it in 60-second intervals, stirring between each, until hot.
