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 1/29/2017
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!
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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 ribs Celery, chopped
- 6 cloves Garlic, pressed or finely minced
- 1 sprig Fresh Rosemary, about 5 inches long
- ½ tsp Basil, dried
- ½ tsp Thyme, dried
- ¼ tsp Poultry Seasoning
- 2 tsp Italian Seasoning
- ½ tsp Kosher Salt
- ½ 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.)
- ½ cup Parmesan Cheese, grated
- 5 oz Baby Spinach, fresh
- 1 cup Heavy Cream
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Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.
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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.
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Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.
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Add the chicken broth. Stir.
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Add in the chicken breasts.
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Put the lid on and lock in place. Set the steam release knob to the Sealing position.
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Cancel the sauté function.
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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.
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When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).
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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.
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Remove the chicken breasts to a bowl and discard the bay leaf.
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Turn on the sauté function again.
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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.
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Cook the gnocchi until it floats to the top. Just a few minutes.
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Meanwhile, shred the chicken breasts.
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When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.
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Add the chicken back in, and the spinach. Stir.
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Stir in the heavy cream.
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Serve hot.
*If you are adventurous, you could make your own homemade gnocchi!
Adapted from: Olive Garden
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TERESA Cranford
I didn't have heavy cream so I used 1/2 & 1/2. GREAT soup. Thanks!!
Anne Marie White
I made this last night. It was delish! Used 3 big frozen breasts that were taking up space in my freezer. Since they were big and frozen, I pressure cooked for 2 extra minutes. Then I pulled them out and quickly shredded with the hand blender. I increased the chicken stock and cream a bit to offset that amount of chicken. And tossed in a Tablespoon of Chicken Better Than Bouillon for good measure. Thanks for the great recipe, it's a keeper!
Kristy
Can’t wait to try this! Thank you for creating this and for serving others with your craft!
Would browning the chicken for some color and then pressure cooking it ruin everything? I think some golden chicken would be so yummy but I’m also new to the IP and don’t want to ruin or totally have overcooked chicken!
Thanks again!
Sandy
I think that would be great! You may want to reduce the cook time by a couple minutes.
Nicole
What if I don’t want to use meat.. how long do I turn the instant on for instead of the 9 mins ?
Sandy
5 minutes.
Courtney
Should I reduce the cook time if I’m not putting any meat in this? 🙂 Really excited to try the recipe! My sister doesn’t eat meat so I’m trying to accommodate!
Sandy
Hi, you can leave the cook time the same so the veggies cook through.
Tami U.
This might be the BEST meal I’ve ever made! So delicious!
Marlee
This recipe is excellent. Easy, quick and so tasty! I added fresh thyme and parsley from the garden. It turned out really well!