There is nothing quite as comforting and soul-satisfying as a rich, creamy bowl of warm soup, especially when it comes together effortlessly in the blink of an eye. This Instant Pot Chicken Gnocchi Soup Recipe is like a warm hug on a chilly day, combining tender chicken, pillowy gnocchi, fresh vegetables, and bright baby spinach in a silky broth that’s seasoned just right. Whether you’re craving a quick weeknight dinner or want to impress guests with a cozy homemade meal, this soup delivers big on flavor with minimal fuss. Trust me, once you try this recipe, it will quickly become a beloved favorite in your repertoire!
Ingredients You’ll Need
Every ingredient in this Instant Pot Chicken Gnocchi Soup Recipe plays a crucial role in creating a harmonious balance of flavors and textures. From the aromatic sautéed vegetables to the silky milk-thickened broth and hearty gnocchi, each element adds a special something that elevates the soup beyond the ordinary.
- Butter: Adds richness and helps soften vegetables while building flavor.
- Onion (diced): Provides a sweet and savory base that melts into the broth.
- Garlic (minced): A punch of aromatic depth that complements the chicken perfectly.
- Celery (sliced): Brings a subtle freshness and slight crunch to balance the creamy soup.
- Dried garlic powder: Amplifies the garlic flavor without overpowering the dish.
- Dried thyme: Adds earthy herbal notes that make the soup feel wholesome and comforting.
- Salt and cracked black pepper: Essential seasonings to enhance every ingredient in the bowl.
- Chicken broth: The flavorful liquid foundation that infuses the soup with savory goodness.
- Chicken breast: Lean, tender protein that soaks up the broth’s flavors beautifully.
- Milk of choice: Creates a creamy broth; whole milk or alternatives like oat milk work well.
- Cornstarch: A secret thickening agent that gives the soup a luscious, velvety texture.
- Carrots (coarsely shredded): Offer sweetness, color, and a hint of texture to the mix.
- Potato gnocchi (uncooked): These soft and pillowy dumplings soak up the broth and make each spoonful extra special.
- Fresh baby spinach: Adds vibrant color, nutrients, and a light, fresh contrast to the creamy soup.
How to Make Instant Pot Chicken Gnocchi Soup Recipe
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to sauté and melt the butter until it’s bubbling with warmth. Toss in the diced onion, minced garlic, and sliced celery, and cook them gently until softened and fragrant—about 2 to 3 minutes. This step is where the magic begins, as these aromatics create the flavor base that will infuse the whole soup. Sprinkle in the dried garlic powder, dried thyme, and season generously with salt and cracked black pepper, stirring everything together to evenly distribute those lovely spices.
Step 2: Add Chicken and Broth
Pour in the chicken broth, making sure to scrape the bottom of the pot to lift up any browned bits—they pack serious flavor! Nestle the chicken breasts into the broth, ensuring they’re fully submerged. This will keep the chicken juicy and tender, infusing the broth as it cooks. Your Instant Pot is now ready to work its magic and create a perfectly cooked, flavorful base.
Step 3: Pressure Cook Until Tender
Seal the Instant Pot lid and set it to pressure cook on HIGH for 6 minutes if your chicken breasts are on the smaller side (around 4 ounces). For larger breasts, aim for 8 to 10 minutes to guarantee tenderness. When the timer goes off, allow the pressure to naturally release for 5 minutes before carefully opening the valve to release any remaining pressure. This slow release helps the chicken retain its moisture and juiciness, essential for the perfect texture.
Step 4: Shred the Chicken
After opening the lid, use tongs to pull out the chicken breasts. Shred them using two forks or your favorite shredding tool until you have bite-sized, tender pieces. Return the shredded chicken to the pot and stir it into the soup so it can soak up even more of the rich broth.
Step 5: Finish with Creaminess and Gnocchi
Switch the Instant Pot back to sauté mode. Whisk together the milk and cornstarch until smooth, then pour this mixture into the soup pot while stirring. This will thicken the broth into a creamy, luscious consistency that wraps around every piece of gnocchi and vegetable. Add the coarsely shredded carrots and uncooked potato gnocchi, simmering the soup for a couple of minutes until the gnocchi float to the surface and become tender. Lastly, stir in the fresh baby spinach and let it wilt ever so slightly—just a minute does the trick—adding a bright punch of color and freshness to every bowl.
How to Serve Instant Pot Chicken Gnocchi Soup Recipe
Garnishes
Serving this stew is a joy in itself, but adding a few thoughtful garnishes really takes it up a notch. Try sprinkling freshly chopped parsley or basil over the top to introduce a lovely herbal note and vibrant green sparkle. A grating of Parmesan cheese brings a salty, nutty finish that melts slowly into the soup. For a touch of warmth, a few red pepper flakes or a drizzle of chili oil can brighten up the flavors without overshadowing the delicate balance.
Side Dishes
This Instant Pot Chicken Gnocchi Soup Recipe shines wonderfully alongside crusty bread like a fresh baguette or sourdough roll—perfect for dunking and soaking up every last drop of the creamy broth. A simple green salad with a light vinaigrette offers a refreshing contrast in textures and flavors. If you want something heartier, roasted garlic or Parmesan biscuits complement the soup’s cozy vibe spectacularly.
Creative Ways to Present
Impress friends and family by serving the soup in rustic bread bowls, which make every spoonful extra special and double as a tasty side. For a modern touch, use clear glass bowls so that the vibrant colors of the spinach, carrots, and gnocchi shine through. You could also set up a “garnish bar” with freshly cracked pepper, shredded cheese, herbs, and chili flakes, letting everyone customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Because the gnocchi can absorb some liquid over time, you might want to add a splash of broth or milk when reheating to keep the soup creamy and luscious.
Freezing
While you can freeze this soup, keep in mind that the texture of the gnocchi may change slightly and become a bit softer upon thawing. Freeze leftovers in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Gently reheat the soup over medium heat on the stove, stirring occasionally to prevent sticking and ensure even warming. Add a little extra broth or milk to refresh the creamy texture if needed. Avoid microwaving if possible, as slow reheating helps preserve the flavors and consistency better.
FAQs
Can I use pre-cooked or rotisserie chicken in this soup?
Absolutely! If you want to save time, simply add pre-cooked, shredded chicken after sautéing the vegetables and warming the broth. Skip the pressure cooking step and proceed to add milk, vegetables, and gnocchi.
What type of gnocchi works best?
Traditional potato gnocchi works wonderfully in this recipe. Avoid pre-cooked or frozen gnocchi, as cooking times differ; uncooked potato gnocchi ensures the perfect tender texture when simmered in the soup.
Can I make this soup dairy-free?
Yes! Substitute the milk with your favorite unsweetened plant-based milk such as oat or almond milk, and use a dairy-free butter alternative for sautéing to keep it creamy and delicious.
How can I thicken the soup without cornstarch?
If you prefer a cornstarch-free version, you can use flour as a thickener by making a simple slurry with flour and milk, or even reduce the soup a bit by simmering longer to concentrate the flavors and consistency.
Is it possible to add other vegetables to this recipe?
Certainly! Feel free to toss in mushrooms, peas, or green beans during the simmering phase. Just keep an eye on cooking times to ensure everything remains tender and flavorful.
Final Thoughts
This Instant Pot Chicken Gnocchi Soup Recipe is truly a life-saver on busy days, a crowd-pleaser for family dinners, and a cozy comfort food fix all in one. The ease of the Instant Pot combined with the fresh flavors and velvety texture makes it a dish you’ll want to come back to time and again. So go ahead, gather your ingredients, and treat yourself and your loved ones to this heartwarming, utterly delicious soup experience—you won’t regret it!
Print
Instant Pot Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This creamy Instant Pot Chicken Gnocchi Soup is a comforting and hearty meal made with tender chicken breast, soft potato gnocchi, fresh vegetables, and savory herbs. Ready in under 30 minutes, it’s perfect for a quick weeknight dinner filled with rich flavors and wholesome ingredients.
Ingredients
Vegetables and Aromatics
- 1 onion (diced, about 1 cup)
- 1 clove garlic (minced)
- 2 sticks celery (sliced)
- 2 large carrots (coarsely shredded, about 2 cups, not packed)
- 2 cups fresh baby spinach
Proteins
- 1 pound chicken breast
Liquids
- 1 tablespoon butter
- 4 cups chicken broth
- 1 ½ cups milk of choice (see notes for tips)
Seasonings and Thickeners
- ½ teaspoon dried garlic powder
- ½ teaspoon dried thyme
- Salt and cracked black pepper (to taste)
- 2 teaspoons cornstarch
Main Carbohydrate
- 1 (16-oz) package potato gnocchi (uncooked)
Instructions
- Sauté Vegetables: Set your Instant Pot to sauté mode and melt the butter. Add the diced onion, minced garlic, and sliced celery, cooking until softened, about 2-3 minutes. Stir in the dried garlic powder, dried thyme, salt, and cracked black pepper to infuse the base with flavor.
- Add Chicken and Broth: Pour in the chicken broth, scraping any browned bits off the bottom of the pot to prevent burning. Add the chicken breasts, ensuring they are fully submerged in the broth.
- Pressure Cook: Seal the Instant Pot lid and set to pressure cook on HIGH for 6 minutes if using small 4-ounce chicken breasts; increase to 8-10 minutes for larger 8-ounce breasts. After cooking, allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually.
- Shred Chicken: Open the Instant Pot lid carefully. Remove the cooked chicken breasts, shred them with two forks, and return the shredded chicken to the soup pot.
- Finish Soup: Switch the Instant Pot back to sauté mode. In a small bowl, whisk the cornstarch into the milk until smooth, then stir this mixture into the soup to thicken it slightly. Add the shredded carrots and uncooked gnocchi, simmering for a couple of minutes until the gnocchi are tender and cooked through. Finally, add the baby spinach and let it wilt for about one minute before serving the soup hot.
Notes
- For a creamier soup, use whole milk or half-and-half.
- If you prefer dairy-free, substitute milk with almond, oat, or soy milk.
- Adjust seasoning with salt and pepper according to taste.
- Make sure to scrape the bottom after sautéing to prevent the ‘burn’ warning on the Instant Pot.
- Use fresh or frozen gnocchi, but cooking times may vary slightly.
