Instant Pot Chicken Gnocchi Soup

This Instant Pot Chicken Gnocchi Soup is one of my favorite Olive Garden copycat recipes! If you’re looking to spice up your week night dinner routine, this soup is for you! This is just one of the recipes that made me fall in love with my Instant Pot! If you enjoy this Chicken Gnocchi Soup, take a look at my Instant Pot Shredded Salsa Chicken Tacos and Instant Pot Cheesecake with Homemade Strawberry Sauce for more easy recipe ideas.

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Ingredients

• Boneless, Skinless Chicken Breasts
• Reduced Sodium Chicken Broth
• Granulated Garlic
• Crushed Red Pepper Flakes
• Ground Black Pepper
• Salt
• Dry White Wine (optional)
• Olive Oil
• Carrots
• Celery
• Onion
• Garlic Cloves
• Fresh Basil Leaves
• Potato Gnocchi
• Baby Spinach
• Heavy Cream
• Shredded Parmesan Cheese (optional)

How to Make Instant Pot Chicken Gnocchi Soup

1. First, start by cutting your boneless, skinless chicken breast into cubes. In a medium sized bowl, season your chicken breasts with the white wine, salt, ground black pepper, granulated garlic and crushed red pepper flakes.
2. On a large cutting board, peel and chop your carrots. Chop and dice your onion, celery, basil leaves and mince the garlic cloves.
3. Next, set the function on your Instant Pot to sauté and add olive oil. Once the pot has heated up, add your seasoned chicken and saute for 2-3 minutes.
4. Add your chopped onion, celery and carrots. Stir well to combine all the ingredients. Once the onions have softened up, which should only take about 1-2 minutes, add in your minced garlic and chopped basil. Stir for about 15-20 seconds only. You do not want to burn your garlic.
5. Immediately add in your chicken broth.  Deglaze the bottom of the pot with a wooden spoon at this point if needed.
6. Next, cancel the sauce function. Close your Instant Pot lid and set to cook on high pressure for 10 minutes.
7. Once the 10 minutes is up, leave the pot undisturbed for 10 more minutes. Then, slowly turn the steam release knob or slightly press down depending on the model you own. Release pressure very slowly until you are sure the liquid will not spew out. At that point, finish releasing the pressure completely until the pin drops down.
8. Next, open the Instant Pot lid and set the function to sauté again. Add in your potato gnocchi. Cook them for 2-3 minutes or until they float to the top.
9. Add in the heavy cream and spinach. Slightly close the lid but do not lock it in. The spinach will cook in the steam. This should only take another 4-5 minutes.
10. Finally, cancel the sauté function, open the lid and serve! Top off with shredded parmesan cheese if desired.

Tips & Variations for Making Instant Pot Chicken Gnocchi Soup

• The crushed red pepper flakes add a little kick to this soup. However, if you do not like the added spice, I would recommend omitting it from the recipe.
• I used an 8 qt Instant Pot. If you are using a smaller one, I would recommend making sure you never add more liquid than the maximum amount which is marked on the inside of your pot.
• For this recipe, I like using potato gnocchi. However, feel free to use cauliflower gnocchi as a low-carb alternative or any other kind of gnocchi you prefer.
• You may store leftovers in the refrigerator for up to 3 days in an air tight container. However, I do not recommend freezing.

Instant Pot Chicken Gnocchi Soup

This Instant Pot Chicken Gnocchi Soup is a family favorite! It's very easy to make and is ready in under 1 hour making it the perfect week night meal!

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Keyword: Instant Pot, Chicken, Gnocchi, Soup, Pressure Cooker

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 10 minutes minutes

Servings: 8 people

Calories: 273kcal

Equipment

• Instant Pot

Ingredients

• 4-5 thinly sliced, boneless, skinless chicken breasts cubed
• 3 tbsp olive oil for cooking
• 2 tsp salt or to taste
• 1 tsp ground black pepper or to taste
• 2 tsp granulated garlic or to taste
• 1 tsp crushed red pepper flakes or to taste
• 1/4 cup dry white wine optional
• 2 celery ribs chopped
• 1 small onion chopped and diced
• 2 large carrots peeled and chopped
• 6 garlic cloves chopped and minced
• 4 cups reduced sodium chicken broth
• 16 oz potato gnocchi or gnocchi of your choice
• 1 cup baby spinach
• 1 cup heavy cream

Instructions

• First, start by cutting your boneless, skinless chicken breast into cubes. In a medium sized bowl, season your chicken breasts with the white wine, salt, ground black pepper, granulated garlic and crushed red pepper flakes. Set aside for later.
• On a large cutting board, peel and chop your carrots. Chop and dice your onion, celery, basil leaves and mince the garlic cloves.
• Next, set the function on your Instant Pot to sauté and add olive oil. Once the pot has heated up, add your seasoned chicken and saute for 2-3 minutes.
• Add your chopped onion, celery and carrots. Stir well to combine all the ingredients. Once the onions have softened up, which should only take about 1-2 minutes, add in your minced garlic and chopped basil. Stir for about 15-20 seconds only. You do not want to burn your garlic.
• Immediately add in your chicken broth.  Deglaze the bottom of the pot with a wooden spoon at this point if needed.
• Cancel the sauce function. Close your Instant Pot lid and set to cook on high pressure for 10 minutes.
• Once the 10 minutes is up, leave the pot undisturbed for 10 more minutes. Then, slowly turn the steam release knob or slightly press down depending on the model you own. Release pressure very slowly until you are sure the liquid will not spew out. At that point, finish releasing the pressure completely until the pin drops down.
• Open the Instant Pot lid and set the function to sauté again. Add in your potato gnocchi. If you are using frozen gnocchi, make sure to remove them from the freezer at least 1 hour prior to cooking them. Cook them for 2-3 minutes or until they float to the top.
• Add in the heavy cream and spinach. Slightly close the lid but do not lock it in. The spinach will cook in the steam. This should only take another 4-5 minutes.
• Cancel the sauté function, open the lid and serve! Top off with shredded parmesan cheese if desired.

Nutrition

Calories: 273kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 825mg | Potassium: 174mg | Fiber: 2g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg