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olive garden gnocchi soup recipe instant pot

Instant Pot chicken gnocchi soup Recipe

Known as one of the best chicken gnocchi soup recipe, this one is made with ground chicken, white wine, and tomato sauce. So easy to make and so delicious, you'll be sure to love it!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 4
Calories 696 kcal

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.
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