This post may contain affiliate links. Please read our disclosure policy.
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!
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
Pin This Recipe
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
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Love this recipe did not use bacon or heavy cream used goat yogurt nonfat plain also threw in some small cut up baby potato’s together they made it creamy and thickened it ! Really good. I had left over. Turkey I froze from thanksgiving so used that as well
Was a great hit ! Yum !
Instead of heavy cream do you think I could use a cup of coconut milk?
Sure!
This recipe is amazing! I couldn’t believe I made something so tasty. So glad i stumbled on your recipes on youtube.
Love, love, love this recipe. Made it several times for family functions. I’m going to make it for office party. Question: can I make it up to just before adding gnocchis then reheat it the next day and add gnocchi, heavy cream, parmesan and spinach just before serving??
Thanks for this recipe.
Hi Shirley! I’m so happy you like this recipe! It is one of my favorites! Yes, this recipe reheats very well. Just add the finishing touches after heating it up. Don’t cook it too much more as the chicken could become a bit tough.
This recipe is better than Olive Garden, I’ve made it twice in the last three days. Kudos to you for sharing this gem.
This is the BEST recipe I’ve ever made, Instant Pot or not! This is one of those dishes that you just can’t get enough of. The textures from the chicken, gnocchi, and veggies is a delight to the palate! Thank you! This is on my list of “go to” meals!
Is it 2-3 whole chicken breasts, or chicken breast halves? Can’t wait to make this!
Halves.
Do you know if the Trader Joes cauliflower gnocci would work in this recipe?
I have been told that it does by a few readers. I haven’t tried it myself yet.
What size Instant Pot is this recipe for?
6 qt or 8 qt.
Question on Instruction # 9. Do I do natural release immediately? Or wait 10 minutes and then do natural release?
Wait 10 minutes, then manually release (carefully. Watch it and close the vent if any of the soup spews from the vent. Then do bursts until you are sure no soup will come out of the vent.).
Do you drain the fat off the bacon?
Only if there is a lot of it. I use a thick bacon that is pretty meaty, so I leave it in.