Here’s a cozy and creamy Instant Pot Chicken Gnocchi Soup — a homemade version inspired by Olive Garden, ready in about 30 minutes! 🍲✨
🍗 Instant Pot Chicken Gnocchi Soup
Servings: 4–6
Prep Time: 10 min
Cook Time: 20 min (including pressure time)
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 2 tbsp butter or olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced thin
- 2 celery stalks, chopped
- 4 cups (1 L) low-sodium chicken broth
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 (16 oz / 450 g) package potato gnocchi (store-bought or homemade)
- 2 cups baby spinach (fresh or frozen)
- 1 cup half-and-half or milk (for lighter version)
- ½ cup heavy cream (optional, for extra creaminess)
- 2 tbsp cornstarch + 2 tbsp water (optional, to thicken)
- Grated Parmesan, for serving
Instructions
- Sauté aromatics
Turn on Sauté mode on the Instant Pot. Add butter, onion, garlic, carrots, and celery.
Sauté 3–4 minutes until softened and fragrant. - Add chicken & broth
Add chicken, chicken broth, Italian seasoning, salt, and pepper.
Stir and cancel Sauté mode. - Pressure cook
Seal the lid and cook on High Pressure for 10 minutes.
Let it naturally release for 5 minutes, then quick release any remaining pressure. - Shred chicken
Remove chicken and shred it using two forks. Return it to the pot. - Add gnocchi & spinach
Turn Sauté back on. Add gnocchi and cook 3–4 minutes, until they float to the top.
Stir in spinach until wilted. - Make it creamy
Add half-and-half (and heavy cream if using). For a thicker soup, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp water) and simmer 2–3 minutes until thickened. - Serve warm
Taste and adjust seasoning. Serve topped with grated Parmesan cheese.
💡 Tips
- Use rotisserie chicken for a faster version (skip pressure step, just simmer 5 min).
- Want a dairy-free version? Substitute with coconut milk.
- Add crushed red pepper flakes for a little heat!
