This is an easy recipe for Instant Pot Chicken Gnocchi Soup. Half and half makes this soup lighter but heavy cream can be used if desired. It only needs 3 minutes under pressure!
This pressure cooker chicken gnocchi soup is another addition to my Easy Instant Pot Recipes collection.
If you are like me and love using your electric pressure cooker to make quick and flavorful dishes you have to try this Instant Pot Chicken Gnocchi Soup.
It’s perfect for winter and crowds love it. It is similar to Instant Pot Tortellini Soup but slightly lighter.
What to serve with chicken gnocchi soup?
Bread, fresh French baguette, dinner rolls, garlic baguette, ….
Now if you are wondering about the main dish, why not make Sheet Pan Bacon Wrapped Chicken & Veggies?
If you would like to serve this soup as a main meal, I would add more gnocchi and chicken to it.
How to make chicken gnocchi soup in Instant Pot
First saute the veggies (carrot, onion and celery) in the Instant Pot. Turn off the heat and add pressed garlic. Stir. The inner pot will still be hot enough so make sure that the garlic doesn’t get burnt or too brown.
Next thing to do is pour in the stock and water and stir in the seasoning. Lock the lid in its position and cook on MANUAL (high pressure) for 3 minutes.
When ready, let it sit for 5 minutes before manually releasing the pressure.
Now you add the rest of the ingredients: spinach, rotisserie chicken (diced, shredded or cut into chunks), gnocchi and half and half. Press the saute function and cook until the gnocchi is ready. I suggest you follow the gnocchi packet instructions.
I cooked mine for only 3 minutes!
Once you are finished, taste the soup and add more seasoning, if needed.
Tips for making Instant Pot chicken gnocchi soup
- Instead of butter, olive oil/sunflower/vegetable oil can be used.
- If you only have salted butter on hand you can go ahead and use it but make sure to reduce the amount of salt added (it’s always easier to add more rather than end up with over-seasoned dish).
- This soup has plenty of liquid for 5-6 portions. The amount of chicken, spinach and gnocchi can be adjusted to your liking.
- Why not try using homemade Sweet Potato Gnocchi instead of the traditional potato ones?
- You can also thicken this Instant Pot chicken gnocchi soup with cornstarch. I don’t do this but if you want to, then combine the cornstarch with little water first and mix until it has dissolved. Add a little soup liquid to this mixture (to temper it) and pour it into the ready soup. I suggest you start with 2 tablespoons of cornstarch and add more later, if you feel that the soup does not have the consistency you are after. Always simmer the soup for a minute or two after you have added the cornstarch.
- For richer flavor, you can add heavy cream instead of half and half.
Instant Pot Chicken Gnocchi Soup
- 1 tbsp Unsalted Butter (15g)
- ½ cup Onion , finely chopped (50g)
- ½ cup Celery , diced (70g)
- ⅔ cup Carrots , diced (100g)
- 1 Garlic Clove
- 4 cups Chicken Stock (1 liter)
- 1 cup Water (250ml)
- ½ tsp Salt
- A pinch of Black Pepper
- 1 tsp Dried Thyme
- 2 cups Gnocchi (300g)
- 1 cup Fresh Spinach packed, chopped, stems removed (60g)
- 2 cup Rotisserie Chicken (240g)
- 1 cup Half and Half (250ml)
- Turn on the SAUTE function. Throw in the butter, chopped onion, diced celery and diced carrot. Saute for about 4 minutes (until the onion is translucent), stirring occasionally.
- When ready, turn off the SAUTE function (by clicking cancel) and add pressed garlic. Stir for about a minute before adding chicken stock, water, salt (see note 8), black pepper and dried thyme. Give everything a stir.
- Close and lock the lid in its position. Set the program to MANUAL (high pressure cooking) and adjust the time to 3 minutes.
- When the pressure cooking is finished, let the pot rest for 5 minutes before releasing its pressure manually.
- Turn on the SAUTE button again. Add the rest of the ingredients and cook until the gnocchi is ready (follow the package instructions).
- Serve warm.
- You can add more gnocchi, spinach and chicken, if you prefer a thicker soup.
- To make the soup richer, you can use heavy cream instead of half and half (single cream).
- Chicken stock can be substituted with vegetable stock or beef broth.
- This recipe was developed for a 6-quart/6-liter instant pot pressure cooker.
- The overall time does not include time the pot needs to come to pressure nor release its pressure (count with extra 15 minutes for this recipe).
- For more detailed information and tips please read the whole post.
- Butter can be substituted with olive oil, sunflower or vegetable oil. I only used 1 tbsp of butter and this was enough. To prevent burning, stir the veggies from time to time.
- If you are not sure how much salt the stock you are using contain, you can add the salt at the very end rather than at this stage.