This Instant Pot Chicken Gnocchi Soup is creamy, comforting, and ready in about 30 minutes. Tender shredded chicken, pillowy gnocchi, bright spinach, and a savory broth make a bowl that smells like home and feels like a hug. The soup has a silky texture from the heavy cream and a gentle Italian seasoning lift. If you enjoy similar cozy recipes, try a gnocchi and chicken soup variation for another take.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes (includes sauté, pressure cook, and quick release)
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 580 kcal
- Protein: 40 g
- Carbohydrates: 39 g
- Fat: 25 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 900 mg
Why Make This Instant Pot Chicken Gnocchi Soup
This soup is quick, hearty, and full of texture. The Instant Pot speeds up cooking and keeps the chicken tender. Gnocchi becomes soft and pillowy without constant stirring. The heavy cream creates a smooth, silky mouthfeel while spinach adds color, freshness, and a mild green flavor. It’s great for weeknights, meal prep, or when you want a comforting bowl without fuss.
How to Make Instant Pot Chicken Gnocchi Soup
This method uses the Instant Pot to build flavor, cook the chicken quickly, and finish with gnocchi so it stays tender. Follow the steps below and taste as you go.
Ingredients:
- 1 lb chicken breast
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bag (16 oz) gnocchi
- 2 cups spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions:
Step 1: Preparation
Set your Instant Pot to ‘Sauté’ mode. Add a splash (1–2 tbsp) of oil or butter if you like, then add the diced onions and garlic. Cook, stirring, until soft and fragrant—about 3–4 minutes. Season lightly with salt and pepper.
Step 2: Mixing
Add the chicken breast to the pot. Pour in the 4 cups of chicken broth and stir in 1 tsp Italian seasoning plus a bit more salt and pepper to taste. Make sure the chicken is mostly submerged so it cooks evenly.
Step 3: Cooking
Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 7 minutes. When the cooking time ends, perform a quick release of pressure. Carefully open the lid, remove the chicken, and shred it with two forks on a cutting board.
Step 4: Finishing
Return the shredded chicken to the pot. Stir in the gnocchi and the 1 cup of heavy cream. Set the Instant Pot to ‘Sauté’ and simmer gently for about 5 minutes, stirring occasionally, until the gnocchi are cooked through and tender. Add the 2 cups of spinach in the last minute so it wilts but keeps its color. Taste and adjust salt and pepper, then serve hot.
How to Serve Instant Pot Chicken Gnocchi Soup
Serve in warmed bowls for best texture. Garnish with:
- Freshly grated Parmesan or Pecorino
- A sprinkle of chopped parsley or basil for brightness
- Cracked black pepper or red pepper flakes for heat
Pair with crusty bread, garlic toast, or a simple green salad. This soup works well for cozy dinners, potlucks, or a low-effort date night at home.
How to Store Instant Pot Chicken Gnocchi Soup
- Refrigerator: Cool to room temperature and store in airtight containers for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring so the cream doesn’t break.
- Freezer: Gnocchi can get soft when frozen and reheated. For best results, freeze the soup without gnocchi or without the cream for up to 2 months. Thaw overnight in the fridge, add fresh cream and gnocchi, then simmer until the gnocchi cook through.
- Reheating tip: If the soup thickens too much after chilling, thin with a splash of chicken broth or milk and warm slowly.
Expert Tips for Perfect Instant Pot Chicken Gnocchi Soup
- Use low-sodium chicken broth so you can control seasoning. You can always add more salt at the end.
- Don’t overcook the gnocchi. Add them at the end and simmer only until they float and feel tender.
- Shred the chicken while it’s warm for easy shredding and juicy pieces.
- If the cream separates when reheating, stir in a little cold broth or milk and heat gently—avoid boiling.
- For extra flavor, sauté the onions until lightly browned for a deeper savory note.
Delicious Variations
- Mushroom and Herb: Add 8 oz sliced mushrooms during the sauté step and stir in thyme.
- Cheesy Gnocchi Soup: Stir in 1/2 to 1 cup shredded mozzarella or fontina at the end for a gooier soup.
- Lighter Version: Use half-and-half or whole milk instead of heavy cream and reduce gnocchi to 12 oz.
- Rotisserie Shortcut: Use shredded rotisserie chicken—skip pressure cooking and simply heat broth, add gnocchi, then cream and chicken.
- Vegetarian Swap: Replace chicken with cannellini beans, use vegetable broth, and add extra veggies like carrots and celery.
Frequently Asked Questions
Q: Can I use frozen chicken breasts?
A: Yes. If starting from frozen, increase the pressure-cooking time to 10–12 minutes and allow a natural release for 5 minutes before quick releasing. Ensure the chicken reaches 165°F before shredding.
Q: Can I use cooked or leftover chicken?
A: Absolutely. If using pre-cooked chicken, skip the pressure-cooking step. Bring broth and aromatics to a simmer, add gnocchi and cook 4–5 minutes, then add cooked chicken and cream to warm through.
Q: Can I substitute milk for heavy cream?
A: You can use half-and-half or whole milk for a lighter soup, but the texture will be less rich. To maintain body, mix 1 tbsp of flour or cornstarch with a little milk and add it to the pot, stirring until slightly thickened.
Q: How do I prevent the gnocchi from turning mushy?
A: Add gnocchi at the very end and simmer just until tender—about 3–5 minutes. Avoid prolonged boiling and stir gently to keep them intact.
Q: Is this soup freezer-friendly?
A: The soup freezes better without the gnocchi or heavy cream. Freeze broth and shredded chicken; when reheating, add fresh cream and gnocchi and cook until the gnocchi are done.
Q: How can I thicken the soup?
A: Make a slurry with 1–2 tbsp cornstarch and an equal amount of cold water, then whisk into the simmering soup until it thickens. Alternatively, mash a few gnocchi in the pot to add natural thickness.
Q: Can I make this on the stove instead of the Instant Pot?
A: Yes. Sauté onions and garlic in a pot, add chicken and broth, simmer until chicken is cooked (15–20 minutes), remove and shred, then add gnocchi and cream and cook until the gnocchi are tender.
Conclusion
This Instant Pot Chicken Gnocchi Soup is simple, comforting, and full of texture — tender shredded chicken, soft gnocchi, and a creamy broth that warms the soul. For another well-tested version and additional tips, check the Instant Pot Chicken Gnocchi Soup recipe at Savory Nothings. Give it a try tonight — it comes together fast and delivers big comfort.
Print
Instant Pot Chicken Gnocchi Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy, comforting soup with tender shredded chicken, pillowy gnocchi, spinach, and a savory broth, ready in about 30 minutes.
Ingredients
- 1 lb chicken breast
- 1 cup onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 bag (16 oz) gnocchi
- 2 cups spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add a splash of oil or butter, then add the diced onions and garlic. Cook, stirring, until soft and fragrant—about 3–4 minutes. Season lightly with salt and pepper.
- Add the chicken breast to the pot. Pour in the chicken broth and stir in Italian seasoning plus more salt and pepper to taste.
- Close the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode for 7 minutes. When the cooking time ends, perform a quick release of pressure. Remove the chicken and shred it.
- Return the shredded chicken to the pot. Stir in the gnocchi and heavy cream. Set the Instant Pot to ‘Sauté’ and simmer gently for about 5 minutes, stirring occasionally, until the gnocchi are cooked through. Add the spinach in the last minute, taste, and adjust seasoning, then serve hot.
Notes
For the best flavor, use low-sodium chicken broth. Don’t overcook the gnocchi; they should only float to be done. Cool and store leftovers in airtight containers for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 75mg
