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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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Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
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Instant Pot Creamy Chicken Gnocchi Soup
Ingredients
- 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
Instructions
- 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, Italian 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.
- Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE this recipe and more
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Oh my gosh, this is delicious!! Very flavorful.
If I’m having to use frozen chicken, do I need to cook it longer than 9 minutes?
Not unless the breasts are larger than 9 oz each. If so, add 2 minutes.
Could I use frozen chicken breasts instead of thawed?
Yes you can!
I made this last night for my 11 daughter last night and she’s excited we’re having it for leftovers tonight!
Awww, that’s sweet! My 10 yr old granddaughter loves this soup, too! Thank you for your review!
Oh my gosh!!! This is hands down the best soup recipe I’ve EVER made!! The flavor is phenomenal!! Thank you for sharing!!
Yay! It’s my second favorite, though sometimes my first, lol! Thank you for the nice review! So glad you liked it!
What’s your 1st fav!?
Zuppa Toscana!
Hi! We love this recipe in our house and make it regularly. Did you change something recently? We swear the seasonings are different and some of the instructions are missing (like when to add the cooked bacon). If we could have the original recipe that would be amazing! Or just let me know the changes and I’ll print and edit just for us. We appreciate you!
Hi Sarah, the only difference is not removing the bacon, then adding it back right before pressure cooking. The seasonings and amounts are exactly the same.
My daughter in law suggested making this. She made it last night and they loved it. Mine is ready to be served…looks so good. I will serve it with homemade pumpernickel bread. Yum!
Hi Sue, I hope you enjoy it! Pumpernickel bread is so underused these days! Yummy! Thank you for your review!
I tried the soup with sweet potato gnocchis instead of regular potato gnocchis and it was so good.
What a great substitution! Yummy!
Echoing all other reviews as this is one great recipe and so tasty. Thanks for sharing this and other recipes for the instant pot which is a great device.
Thanks Dale! I’m glad you liked it!
This was sooo fabulous! This is the first recipe I’ve ever made in eight years that the’boy’ has mentioned that he could taste so many flavors in one bite. This is a keeper!!!!
Hi Aileen! Wow, for the kiddo to notice that is awesome! So glad you both liked it! Thank you for your review!