Instant Pot chicken gnocchi soup is the ultimate winter warmer. This soup has succulent chicken, fluffy potato gnocchi, and a rich broth. It’s excellent for midweek dinners because it’s easy to make in your Instant Pot.
Make this wonderful soup at home with my step-by-step directions. I’ll also answer some frequently asked questions and offer some tips and tactics to make the process as easy and pleasurable as possible. Let’s cook!
Chicken gnocchi soup In Instant Pot
I love comfort cuisine and easy to make chicken gnocchi soup in the instant pot. It’s creamy, tasty, and warms you from the inside out. With an Instant Pot, it’s easy to create for a weekday dinner.
I adore this soup’s versatility. You may simply alter it by adding more or less of your favorite vegetables or flavor. It also uses leftover chicken and vegetables.
Meal planning is another incentive to make this soup. Make a huge quantity and keep it in the fridge or freezer for quick meals. It also reheats well for weekday lunches and dinners.
Its comfort and satisfaction may be the best reason to make this soup. Warm soup feels like a hug. With delicate chicken, silky gnocchi, and creamy broth, your family and friends will love this soup.
Chicken gnocchi soup Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (16 oz) package of potato gnocchi
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
How To Make Chicken Gnocchi Soup From Scratch?
Now that we have all of our ingredients gathered, it’s time to start cooking!
Step 1: Sauté the chicken
To begin, set your Instant Pot to the “sauté” function and add 1 tablespoon of olive oil to the pot. Once the oil is hot, add the chicken pieces and sauté until they are golden brown on all sides. This should take about 3-4 minutes.
Step 2: Add the vegetables and seasonings
Next, add the chopped onion, minced garlic, chopped carrots, and chopped celery to the Instant Pot with the chicken. Stir everything together and sauté for an additional 2-3 minutes, or until the vegetables have softened slightly.
Now, it’s time to add the seasonings. Add 1 teaspoon each of dried thyme and oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together to make sure the seasonings are evenly distributed.
Step 3: Add the chicken broth and gnocchi
Pour 4 cups of chicken broth into the Instant Pot with the chicken and vegetables. Stir everything together, making sure to scrape any bits of chicken or vegetables off the bottom of the pot.
Now, add the potato gnocchi to the pot. Be sure to distribute them evenly so they don’t clump together. Give everything a gentle stir to make sure the gnocchi are covered by the broth.
Step 4: Cook the soup
Once everything is in the pot, it’s time to cook the soup! Close the Instant Pot lid and set the valve to the “sealing” position. Select the “manual” or “pressure cook” setting and set the timer for 5 minutes. The Instant Pot will take some time to come to pressure, but once it does, the timer will begin counting down.
Step 5: Release the pressure and add the spinach and cream
Once the cooking time is up, carefully release the pressure from the Instant Pot by turning the valve to the “venting” position. Once the pressure has been released, carefully remove the lid and add the baby spinach to the pot. Stir everything together until the spinach has wilted and is fully incorporated into the soup.
Next, add 1 cup of heavy cream to the pot and stir until it’s fully incorporated. Finally, add 1/2 cup of grated Parmesan cheese to the pot and stir until it’s melted and fully incorporated into the soup.
Step 6: Serve and enjoy!
Now that the soup is ready, it’s time to serve it up! Ladle the soup into bowls and top with additional grated Parmesan cheese, if desired. This soup is perfect on its own, but it can also be served with a side salad or a slice of crusty bread.
Chicken gnocchi soup FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will work just as well in this recipe. Just be sure to adjust the cooking time if necessary.
Can I use frozen vegetables instead of fresh ones?
Yes, you can use frozen vegetables instead of fresh if that’s what you have on hand. Just be sure to thaw them first before adding them to the Instant Pot.
Can I make this soup on the stovetop instead of in the Instant Pot?
Yes, you can make this soup on the stovetop if you don’t have an Instant Pot. Simply follow the instructions up until step 4, and then let the soup simmer on the stovetop for 15-20 minutes, or until the gnocchi is cooked through and the vegetables are tender. Then, follow the remaining instructions as written.
Tips and Tricks
Half-and-half instead of heavy cream makes this soup healthier. Still creamy and wonderful, but with fewer calories.
Pecorino Romano or Asiago can be substituted for Parmesan.
After cooking, add the cornstarch slurry to thicken the soup. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the soup to thicken.
This soup reheats wonderfully for leftovers. Leftovers can be refrigerated for 3–4 days in an airtight container. Reheat by microwave or stovetop.
How to Serve?
Serving Instant Pot chicken gnocchi soup has several choices. Start with these ideas.
This soup can constitute a full meal. Enjoy!
Serve this soup with a salad for extra veggies. A simple green salad with vinaigrette would enhance the soup’s rich and creamy flavors.
If you like crusty bread, serve this soup with it. The bread soaks up the liquid and adds texture and taste.
Serve this soup in teacups or ramekins as a beginning for a bigger meal. This can make guests eager for the meal.
Flavor Variations
One of the great things about Instant Pot chicken gnocchi soup is how easy it is to customize and make your own. Here are some variations you can consider:
This recipe uses spinach and carrots, but you can add diced tomatoes, zucchini, or mushrooms. Be sure to adjust the cooking time.
You can substitute turkey or sausage for chicken if you don’t like it. Use vegetable broth and extra vegetables to make a vegetarian soup.
This recipe utilizes Italian seasoning and garlic, but you can use other spice combinations to change the soup’s flavor. Add cumin and chili powder for a Southwest twist.
If you prefer a creamier soup, add extra heavy cream or cream cheese. Adjust the seasoning.
The soup can be spiced up with red pepper flakes or hot sauce. Just start with a small quantity and adjust to taste.
Instant Pot chicken gnocchi soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium carrots chopped
- 2 stalks celery chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 16 oz package potato gnocchi
- 2 cups baby spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- To begin, set your Instant Pot to the “sauté” function and add 1 tablespoon of olive oil to the pot. Once the oil is hot, add the chicken pieces and sauté until they are golden brown on all sides. This should take about 3-4 minutes.
- Next, add the chopped onion, minced garlic, chopped carrots, and chopped celery to the Instant Pot with the chicken. Stir everything together and sauté for an additional 2-3 minutes, or until the vegetables have softened slightly.
- Now, it’s time to add the seasonings. Add 1 teaspoon each of dried thyme and oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together to make sure the seasonings are evenly distributed.
- Pour 4 cups of chicken broth into the Instant Pot with the chicken and vegetables. Stir everything together, making sure to scrape any bits of chicken or vegetables off the bottom of the pot.
- Now, add the potato gnocchi to the pot. Be sure to distribute them evenly so they don’t clump together. Give everything a gentle stir to make sure the gnocchi are covered by the broth.
- Once everything is in the pot, it’s time to cook the soup! Close the Instant Pot lid and set the valve to the “sealing” position. Select the “manual” or “pressure cook” setting and set the timer for 5 minutes. The Instant Pot will take some time to come to pressure, but once it does, the timer will begin counting down.
- Once the cooking time is up, carefully release the pressure from the Instant Pot by turning the valve to the “venting” position. Once the pressure has been released, carefully remove the lid and add the baby spinach to the pot. Stir everything together until the spinach has wilted and is fully incorporated into the soup.
- Next, add 1 cup of heavy cream to the pot and stir until it’s fully incorporated. Finally, add 1/2 cup of grated Parmesan cheese to the pot and stir until it’s melted and fully incorporated into the soup.
