Instant Pot Creamy Chicken Gnocchi Soup has lots of flavor, is hearty and satisfying, yet elegant, too. A rich and creamy soup that will quickly become a favorite! This is a great soup to make for guests. Pressure cooker Creamy Chicken Gnocchi Soup tastes like you simmered it for hours on the stove!
Originally published 11/29/2017
Instant Pot Creamy Chicken Gnocchi Soup
Sometimes I like a very simple soup with minimal ingredients, like my Instant Pot Smoky Creamy Cauliflower Soup, which is very delicious. Other times I want lots going on in the bowl, as well as a lot of flavor. That would be this Instant Pot Creamy Chicken Gnocchi Soup. It’s amazing! This soup is loosely an Olive Garden Copycat Soup. Sort of.
When I want a really comforting bowl of soup, this is one of my top 5 to make. I used to think it was too involved to make a gnocchi soup, but when I found premade gnocchi in the store, I headed straight for my Instant Pot®!
This is a good soup to share with friends. This time of year, as more of us are indoors and not venturing outside quite as much, gatherings around a comforting meal are a great way to catch up and reconnect.
Why not host a small dinner party with a few people you had trouble connecting with throughout the year. Make this Instant Pot Creamy Chicken Gnocchi Soup for your guests. Don’t forget the crusty bread!
A rich and creamy soup that will quickly become a favorite! Instant Pot Creamy Chicken Gnocchi Soup has lots of flavor and is hearty and satisfying, yet elegant, too.
- 6 slices Thick Cut Bacon, chopped in bite sized pieces
- 2 Tbsps Butter
- 1 Onion, chopped
- 3 large Carrots, chopped
- 1 Bay Leaf
- 2 stalks Celery, chopped
- 3 cloves Garlic, pressed or finely minced
- 1 sprig Fresh Rosemary, about 3-4 inches long
- 1/2 tsp Basil, dried
- 1/2 tsp Thyme, dried
- 1/4 tsp Poultry Seasoning
- 1/2 tsp Kosher Salt
- 1/2 tsp Pepper
- 4 cups Chicken Broth, low sodium
- 2 to 3 Chicken Breasts, uncooked, boneless, skinless
- 16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)
- 1/2 cup Parmesan Cheese, grated
- 5 oz Baby Spinach, fresh
- 1 cup Heavy Cream
Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.
Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.
Add the rosemary, basil, thyme, poultry seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.
Add the chicken broth. Stir.
Add in the chicken breasts.
Put the lid on and lock in place. Set the steam release knob to the Sealing position.
Cancel the sauté function.
Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.
When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).
Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.
Remove the chicken breasts to a bowl and discard the bay leaf.
Turn on the sauté function again.
Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.
Cook the gnocchi until it floats to the top. Just a few minutes.
Meanwhile, shred the chicken breasts.
When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.
Add the chicken back in, and the spinach. Stir.
Stir in the heavy cream.
*If you are adventurous, you could make your own homemade gnocchi!
Adapted from: Olive Garden
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