This simple and cozy Instant Pot Chicken Gnocchi Soup is perfect for warming up on a cold day. It is simple to make, hearty, and delicious! I promise this will quickly become a family favorite just like it is in our house.
What Makes This Soup So Good?
There is nothing like chicken soup to make you feel warm and cozy, especially a creamy soup. This is one of those recipes! It is a comforting meal and it warms the soul!
It is quick to make and mostly hands-off. The beauty of the Instant Pot is not only is it a quicker option but mostly hand-off. I love that about using an Instant Pot, they are just so simple! I swear my Instant Pot has become one of my favorite things for this reason.
The ingredients in this soup are very easy to find. There is a good chance you would have almost all of them in your pantry or fridge already! So, no stress. If you don't have them on hand, they are easy to find in the grocery store.
This creamy chicken gnocchi soup is a great recipe the whole family will love. Slice some crusty bread to go with it and the meal is done!
Ingredients
- Chicken Breast- I think boneless skinless chicken breasts are the easiest to use, but you can also use a mix of chicken breast and skinless chicken thighs if you like, or even all thigh meat if you like dark meat.
- Chicken Broth- this can be homemade or storebought. Depends on the time and energy you want to go into this. If you have never bought it before, it is also called chicken stock. Vegetable broth or stock works as well.
- Carrots, celery, and onions- These are a must in almost every single soup I make!
- Minced garlic- it always adds so much flavor!
- Rosemary, thyme, salt, pepper- the seasonings in this are pretty simple. You can also add in Italian seasoning too, which is delicious!
- Spinach- or other winter greens like kale. I like to use fresh spinach. It cooks quickly and is better in this soup.
- Evaporated milk- or heavy cream. I went with the evaporated milk as it is lower in calories. You can also use whole milk if you like as well.
- Potato gnocchi- I have a whole wheat gnocchi recipe I recommend, they are quite simple to make. But, you can also just buy them if you prefer. Fresh gnocchi will cook faster than dried gnocchi, so keep that in mind. They also have cauliflower gnocchi. I haven't tried it, but if you have and like it, use it. The fresh gnocchi will be by the fresh pasta in the refrigerated section, and the dried will be in the pasta aisle. If you don't know what gnocchi is, it is potato pasta, almost like a small potato dumpling. It is so good!!
- Parmesan Cheese- I love using this for topping the soup.
How To Make
Add your chicken, broth, and seasoning to the Instant Pot. Seal and cook. Once the timer goes off, quickly release the pot. Shred or cube your chicken then add it back into the pot.
Next in are your vegetables. Pressure cook these for 3 minutes, then do the quick release again.
Add in the gnocchi and spinach and change the setting to saute. Let these cook for several minutes until the gnocchi starts to float.
Last, stir in your evaporated milk and remove it from heat. It is best served right away.
That is it! I told you this recipe was so easy.
Notes For the Instant Pot Chicken Gnocchi Soup
- This soup is really simple to make, but let me share a few helpful tips to help you get the perfect soup the first time.
- Make sure when you set the ingredients to cook on high pressure the sealing position is on, I cannot tell you how many times I have forgotten to move that little knob!
- You will notice I cook my chicken separately from the vegetables first. I do this because the veggies don't get overcooked. If you cook vegetables for 20 minutes on high in a pressure cooker, you are going to wind up with mush! So, I prefer the extra step.
- You can use rotisserie chicken if you want to cut down on time. If you do use this chicken, shred and add it together with the vegetables, broth, seasonings, etc. Pressure cook on high for 3 minutes, then adds in the gnocchi and spinach. Cook and finish with the milk. So simple!
- You can thicken the soup if you like with a cornstarch slurry at the end. All you do is mix ¼ cup cornstarch with about 2 tablespoons of milk. Stir this in gently to incorporate. Cook with the saute function on for about 2-3 minutes and it will thicken.
- I use the Instant Pot Pressure cooker, but they all work about the same. For this recipe, the only 2 settings you need are the high pressure and saute settings.
FAQ
I think this soup is at its best right after it is made. The gnocchi doesn't hold well for reheating. But, with that being said, it will hold for at least 5 days in the fridge.
Yes! It would be a simple swap with the gnocchi. I have not tried the gluten-free gnocchi, but I know they are out there.
No. Not only does it have the milk, but also the cooked gnocchi. I guess if you left both of those out and added them when you thaw and reheat you will be good.
Other Instant Pot Recipes
- Instant Pot Grits
- Instant Pot Steel Cut Pumpkin Oats
- Balsamic Beef Instant Pot
- Cranberry Pecan Salad
- Instant Pot Chicken Enchilada Soup
Instant Pot Chicken Gnocchi Soup
Equipment
- pressure cooker
Ingredients
- 1 ½ pounds chicken breasts Remember you can also use chicken thighs if you prefer or a combination of both.
- 4 cups chicken broth
- 1 tablespoon minced garlic
- 1 bay leaves
- 1 cup chopped celery
- 1 cup chopped onions
- 1 cup chopped carrots cut the carrots, celery, and onions to the size you like.
- 1 tablespoon rosemary
- 1 sprig fresh thyme you can also use 1 teaspoon dried thyme.
- 16 ounces gnocchi
- 2 cups spinach
- 12 ounces evaporated milk
- ¾ cup parmesan for topping
Instructions
- Add chicken, chicken broth, minced garlic, bay leaves, rosemary, and thyme to your pressure cooker. Cover with the lid, seal, and set to pressure cook on high for 20 minutes.
- Once the time has gone off, release the pressure with a quick release. Then remove the lid. Shred or cube the chicken. Add it back into the mix with the carrots, celery, and onions. Replace the lid and set it to pressure high for 3 minutes.
- Again, quick release the pressure on the lid and remove the lid. Switch setting to saute. Then add in the spinach and gnocchi. Cook for 3-5 minutes, depending on cooking recommendations on the gnocchi.
- The last step, check for seasoning. Add in salt and pepper as needed. I do this as one of the last things because depending on how salty your broth is, you might not need any salt.
- Pour in the evaporated milk and turn off the heat. Mix to incorporate the milk. That is it!
- You are done. Now, sit back and enjoy. You deserve it.
Notes
- This soup is really simple to make, but let me share a few helpful tips to help you get the perfect soup the first time.
- Make sure when you set the ingredients to cook on high pressure the sealing position is on, I cannot tell you how many times I have forgotten to move that little knob!
- You will notice I cook my chicken separately from the vegetables first. I do this because the veggies don't get overcooked. If you cook vegetables for 20 minutes on high in a pressure cooker, you are going to wind up with mush! So, I prefer the extra step.
- You can use rotisserie chicken if you really want to cut down on time. If you do use this chicken, shred and add it together with the vegetables, broth, seasonings, etc. Pressure cook on high for 3 minutes, then adds in the gnocchi and spinach. Cook and finish with the milk. So simple!
- You can thicken the soup if you like with a cornstarch slurry at the end. All you do is mix ¼ cup cornstarch with about 2 tablespoons of milk. Stir this in gently to incorporate. Cook with the saute function on for about 2-3 minutes and it will thicken.
- I use the Instant Pot Pressure cooker, but they all work about the same. For this recipe, the only 2 settings you need are the high pressure and saute settings.
Did you make this recipe? Let me know!