Description
This Instant Pot Chicken Gnocchi Soup is a creamy, hearty, and comforting one-pot meal that’s bursting with flavor. Tender chunks of chicken, pillowy gnocchi, crisp vegetables, and a savory broth come together quickly with minimal effort, making this soup perfect for busy weeknights or cozy family dinners. With its classic flavors and easy pressure-cooker method, you’ll have an irresistible homemade soup in under an hour.
Ingredients
Units
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
After Pressure Cooking:
- 1 (16-ounce) package potato gnocchi
- 2 cups baby spinach, roughly chopped
- 1 cup half-and-half (or heavy cream for extra richness)
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
- Sauté the Aromatics: Set the Instant Pot to sauté mode. Add the olive oil, then stir in the onion, carrots, and celery. Cook for 3-4 minutes until vegetables start to soften. Stir in the garlic and sauté for another 30 seconds until fragrant.
- Add Chicken and Broth: Place chicken breasts on top of the sautéed vegetables. Pour in the chicken broth, then add thyme, basil, salt, and pepper. Give it a gentle stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ for 10 minutes on high pressure. When cooking time is up, let the pressure release naturally for 10 minutes, then carefully do a quick release to fully vent.
- Shred the Chicken: Open the lid. Transfer the chicken breasts to a plate and shred using two forks. Return the shredded chicken to the pot.
- Add Gnocchi and Cream: Switch the Instant Pot back to sauté mode. Stir in the gnocchi and cook for 3-5 minutes, until tender and cooked through. Stir in the chopped spinach and half-and-half, and heat for another 2-3 minutes until the spinach wilts and the soup is creamy and hot (do not boil).
- Serve: Taste and adjust seasoning if necessary. Ladle soup into bowls and sprinkle with grated Parmesan cheese if desired. Serve warm and enjoy!
Notes
- For even more flavor, add a splash of lemon juice right before serving.
- Feel free to use rotisserie chicken—just stir it in with the spinach.
- Make it gluten-free by using gluten-free gnocchi.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently, adding extra broth or cream if needed.
- Heavy cream can be used for a richer soup, or use milk for a lighter option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 365
- Sugar: 4g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 72mg
