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).
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.
Course: Dinner, Lunch
Keyword: Chicken Gnocchi Soup Recipe, Instant Pot Recipes
Instant Pot Chicken Gnocchi Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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