Instant Pot Chicken Gnocchi Soup is a creamy, comforting dinner with tender chicken, pillowy potato gnocchi, wilted spinach, and savory Italian-seasoned broth. This pressure-cooker version builds flavor quickly and finishes with half-and-half for a smooth texture. It takes about 35 minutes and makes six portions, so it works for a busy weeknight, family supper, or make-ahead lunch. Measure everything before starting because the cooking steps move quickly.
Thank you for reading this post, don't forget to subscribe!Why this recipe works
The pressure cooker concentrates flavor while the gnocchi cooks in the broth, and finishing with dairy keeps the soup creamy.
What you need: ingredients and preparation notes
Gather one pound of boneless skinless chicken breasts, one medium yellow onion, four cups chicken broth, one-half teaspoon Black Pepper, one pound shelf-stable potato gnocchi, olive oil, garlic, Italian seasoning, salt, half-and-half, and baby spinach. Gather chicken, olive oil, onion, garlic, broth, Italian seasoning, salt, pepper, gnocchi, half-and-half, and baby spinach. Similar-sized chicken pieces cook evenly. Choose a broth you enjoy because it forms most of the flavor, and adjust salt at the end. Half-and-half gives richness without being as heavy as cream. Chop spinach finely for a smooth spoonful or leave it larger for leafy texture. Shelf-stable gnocchi is convenient, but brands vary slightly, so check tenderness after resting.
Prepare the ingredients before turning on the pot. Dice the onion, mince the garlic, cut the chicken into bite-size pieces, and roughly chop the spinach. Keeping everything ready makes it easier to move from sautéing to pressure cooking without overbrowning the aromatics. The recipe is complete on its own, though crusty bread or a green salad makes a welcome side.
How to make it: prepare the chicken and aromatics
Set the Instant Pot to sauté and add the oil. Brown the chicken in an even layer, turning as needed. It need not be fully cooked because it finishes under pressure. Add onion and cook until softened, then stir in garlic for about 30 seconds. Pour in a little broth and scrape the bottom with a wooden spoon before adding the rest of the broth and seasonings. Deglazing lifts browned flavor into the soup and helps prevent a burn warning.
Pressure cooking method
Add the gnocchi and stir gently so the pieces are submerged. Lock the lid and cook at high pressure for five minutes. Release pressure carefully according to your appliance instructions, keeping hands and face away from steam. Wait until the indicator drops before opening. Stir from the bottom to distribute the chicken and gnocchi. Avoid repeatedly pressure cooking because gnocchi can become overly soft.
Finish the creamy soup
Stir in the half-and-half only after pressure cooking. Add the spinach and let the pot stand for three to five minutes with the lid off, stirring once or twice, until the leaves wilt and the soup thickens. This gentle finish protects the creamy texture. If the soup is thick, loosen it with warm broth; if it is thin, let it stand another minute because gnocchi releases starch. Keep heat gentle after adding dairy because vigorous boiling can make it grainy.
Helpful texture and storage tips
Use evenly sized chicken and do not skip deglazing. Add gnocchi after the broth so it does not sit directly on the hot base. Serve promptly while the broth is silky. Cool leftovers promptly and refrigerate them covered. Reheat gently on the stovetop or in short microwave intervals, stirring between intervals. Add broth or milk if the gnocchi absorbed liquid overnight, and avoid boiling leftovers hard because that can separate dairy and soften the gnocchi too much.
“I don’t know if I’ve ever eaten a better Instant Pot Chicken Gnocchi Soup. The rub alone is wonderful, but the sauce??? Over the top!”
Optional variations and serving ideas
For an optional variation, replace some spinach with kale or add sliced mushrooms with the onion. Red pepper flakes add heat, while Parmesan gives a salty finish. Boneless chicken thighs make a richer bowl, though they should also be cut small. For a lighter soup, replace part of the half-and-half with milk. Serve with crusty bread, Garlic Bread, or salad; parsley or Parmesan makes the surface look fresh.
FAQ: frequently asked questions
Can I use frozen spinach?
Yes. Thaw it and squeeze out excess water before stirring it in, then allow extra time for the soup to heat.
Why add dairy after pressure cooking?
Adding it at the end keeps the dairy smooth and reduces the chance of curdling during high-pressure cooking.
How do I store this soup?
Refrigerate cooled leftovers covered and reheat gently with broth if the gnocchi absorbs liquid.
Instant Pot Chicken Gnocchi Soup
This creamy Instant Pot Chicken Gnocchi Soup is a cozy one-pot dinner with tender chicken, soft potato gnocchi, wilted spinach, and a savory Italian-seasoned broth. It comes together in about 35 minutes and makes six generous servings.
Why you will like it
The pressure cooker quickly builds flavor while the gnocchi cooks directly in the broth. Half-and-half gives the soup a silky finish, and spinach adds color without making the recipe complicated.
“The Instant Pot Chicken Gnocchi Soup turned out amazing. My kids asked for seconds. Saving this one!”
How to make it
Set the Instant Pot to sauté, add the oil, and cook the chicken until lightly browned. Add the onion and cook until softened. Stir in the garlic for 30 seconds. Pour in the broth and scrape up any browned bits. Add Italian seasoning, salt, pepper, and gnocchi. Lock the lid and pressure cook on high for 5 minutes, then release the pressure carefully. Stir in the half-and-half and spinach. Let stand for 3 to 5 minutes until the spinach wilts and the soup thickens.
Helpful tips
- Cut chicken into evenly sized pieces so it cooks consistently.
- Deglaze thoroughly before pressure cooking to avoid a burn warning.
- Add the dairy after pressure cooking for a smooth texture.
Serve this soup with crusty bread or a simple green salad. Refrigerate leftovers promptly and reheat gently with a splash of broth.
This soup is also useful for meal planning because the ingredients are easy to portion and the method does not require a separate pan. Letting the pot rest after finishing gives the broth time to settle and allows the gnocchi to reach a pleasantly tender texture. When serving guests, keep the garnish simple so the creamy broth and green spinach remain the focus. For a family meal, set out bread and a small bowl of Parmesan so everyone can finish a portion to taste. The recipe is forgiving, but gentle reheating and careful dairy timing make the biggest difference in the final bowl.
Instant Pot Chicken Gnocchi Soup
Ingredients
Ingredients
- 1 lb boneless skinless chicken breasts cut into bite-size pieces
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb shelf-stable potato gnocchi
- 2 cups half-and-half
- 2 cups baby spinach roughly chopped
Instructions
Instructions
- Set the Instant Pot to sauté, add the oil, and cook the chicken until lightly browned.
- Add the onion and cook until softened. Stir in the garlic for 30 seconds.
- Pour in the broth and scrape up any browned bits. Add Italian seasoning, salt, pepper, and gnocchi.
- Lock the lid and pressure cook on high for 5 minutes, then release the pressure carefully.
- Stir in the half-and-half and spinach. Let stand for 3 to 5 minutes until the spinach wilts and the soup thickens.
