This is the best instant pot chicken gnocchi soup recipe is perfect for fall! Shredded chicken, potato gnocchi, celery, onion, garlic, and seasoning in a creamy broth. Better yet, this soup couldn’t be any easier, everything is done at the same time in the instant pot. Serve warm with crusty bread and top with shaved parmesan!
Highlights of this creamy chicken gnocchi soup:
- Easy clean up
- Simple, fresh ingredients
- Rich and comforting
- Great way to spruce up store-bought gnocchi
- Fun twist on classic chicken noodle soup
- Whole family will love this soup
- Good way to stretch a chicken breast
- Makes good leftovers!
Find all of my easy Instant Pot Soup recipes here!
Pillowy gnocchi and tender chicken, this creamy soup is a copycat of Olive Garden chicken gnocchi soup!
Topping ideas:
- Chopped herbs like rosemary, sage, or thyme
- Shredded parmesan cheese
- Fresh cracked black pepper
Tools I used for this instant pot soup:
Click on the quick links below to find your own!
- Instant Pot – A versatile counter top appliance perfect for quick cooking! My favorite electric pressure cooker.
- Shallow Bowls – Perfect for serving the soup.
- Wooden Spoon – my go to utensil for cooking in the instant pot
Chop the carrots, celery, and onion evenly so everything cooks at the same time. It helps to have all prep done before you start the soup! If desired you can use the sauté setting on the instant pot to create more caramelization and flavor.
Grocery store list and substitutions:
- White onion (can substitute yellow onion or shallot)
- Fresh garlic cloves
- Whole carrots
- Celery stalks
- Potato gnocchi, or substitute cauliflower gnocchi for a low-carb option or fresh gnocchi
- Chicken broth or chicken stock (can substitute chicken bone broth)
- Skinless boneless chicken breasts (can substitute boneless skinless chicken thighs, leftover white or dark meat from a rotisserie chicken, of leftover shredded chicken)
- Bay leaf
- Black pepper
- Kosher salt
- Garlic powder
- Heavy cream (can substitute whole milk as well)
- Baby spinach if desired
- Parmesan cheese for garnish
- Baguette or other crispy bread for dipping
- Herbs for garnish such as fresh parsley, fresh thyme, or fresh oregano
Cooking the chicken in the broth not only makes this super easy but adds lot of flavor to the chicken, keeping it tender. You could also add in leftover rotisserie chicken or shred a baked chicken breast.
If you like The Best Instant Pot Chicken Gnocchi Soup Recipe, you’ll love these other delicious soups!
Panera Bread Chicken Tortilla Soup
Slow Cooker Lemon Chicken Orzo Soup
Simple One-Pot Black Bean Soup
Slow Cooker Creamy Chicken Enchilada Soup
Easy Roasted Cherry Tomato Soup Recipe
Pro Tips for a Perfect Soup:
- Don’t overfill instant pot
- Add in gnocchi once the chicken and carrots are cooked through
- Add required seasoning at the beginning and adjust once cooking is complete
- If your soup is too thick after cooking thin with a little more stock or cream
- Enjoy immediately if possible, this will store in the fridge for 1-2 days if needed
What is potato gnocchi?
Gnocchi are small dumplings made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. You can find it in the pasta aisle.
Instructions for this hearty soup recipe:
- In the base of the instant pot combine onion, garlic, carrots, celery, chicken, salt, pepper, garlic powder, bay leaves, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the “Pressure Cook” setting, set to “high pressure” for 18-20 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- After 18-20 minutes the chicken should be cooked through and the carrots tender. Remove chicken from the pot, shred, and return to the pot. Add in the gnocchi, heavy cream, and water if needed. Cover and pressure cook for another 4-6 minutes until the gnocchi is tender.
- Adjust seasoning as needed. Remove bay leaves. Add fresh spinach if desired. Serve immediately with warm bread, garnish with parmesan cheese and fresh herbs!
Notes:
*The 1/2 cup of water is optional, only add if needed.
*Fresh spinach can be added at the end if desired.
*Store leftover soup in an airtight container for 2-3 days
The Best Instant Pot Chicken Gnocchi Soup Recipe
Equipment
- Instant Pot
Ingredients
- 1 small White onion, finely diced
- 2-3 cloves Garlic, minced
- 2-3 whole Carrots, chopped
- 2 Celery stalks, chopped
- 1 Boneless, skinless chicken breast, 6-8 ounces
- 1 tsp Garlic powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2-3 Bay leaves
- 32 fl. oz. Chicken stock
- 12 oz. Potato gnocchi
- 1/2 cup Heavy cream
- 1/2 cup Water*
- Fresh spinach, if desired*
- Grated parmesan and fresh herbs for garnish
Instructions
- In the base of the instant pot combine onion, garlic, carrots, celery, chicken, salt, pepper, garlic powder, bay leaves, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 18-20 minutes, and start. Once the timer has expired allow the pressure to release naturally.
- After 18-20 minutes the chicken should be cooked through and the carrots tender. Remove chicken from the pot, shred, and return to the pot. Add in the gnocchi, heavy cream, and water if needed. Cover and pressure cook for another 4-6 minutes until the gnocchi is tender.
- Adjust seasoning as needed. Remove bay leaves. Add fresh spinach if desired. Serve immediately with warm bread, garnish with parmesan cheese and fresh herbs!
Notes
Nutrition
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