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.
This soup was so good and so easy to make. Hands down my favorite
Husbands comment, “Man honey, this is the best soup I have had in years!” I used sweet potato gnocchi and half and half instead of heavy cream.
I made this with a loaf of French bread. I doubled the recipe as per my moms request, she didn’t want to save the extra gnocchi’s for a different recipe. It took forever, as time took longer for everything, but it was definitely worth it. I had a little over 8 quarts, and since it got done so late everyone said they weren’t going to eat it because they were full from other food they ate while waiting. I went to the gym, and by the time I got home, my brother was on his second bowl full and was saying “Soup. Good. More.” Like a caveman lol, this is a 21 year old who does not ever talk like that. I then ran a bowl to my grandpas house, that is a few miles away, because we had so much I didn’t know where we were going to put it all. It took a little longer than anticipated as a horse was running loose down the road, and the cops were blocking traffic. By the time I got home, about a half hour later, half of the soup was gone, I saw my dad and both brothers devouring bowl after bowl of this soup. One brother had a spoon in one hand and the rest of the loaf of bread in another and was just switching back and forth between the two. There were about 4 quarts left when they finally stopped eating it. The next day while I was at work, with a classroom full of kids, my brother called me, which he usually doesn’t do so I answered, and he was demanding that I make more soup and bread. I asked if there was still some there, because there was quite a bit left when I had gone to work, and he said there was but he wants more. By the time I got home at 4 pm all of the soup was gone and the boys were digging through the fridge trying to find more.
So to wrap that all up lol, this soup is addictive, delicious, amazing, and I will definitely be making more. The flavor is out of this world, I’m really not sure if I’ve ever had a soup with so much flavor before. It’s very easy, but if you double the recipe plan for a bit of time, as to just get to pressure was about a half hour, and the bacon took longer to cook as well. My mom never got to even try the soup, but I am sure she will soon. This soup took a household of unhungry individuals and turned them into ravenous animals, that couldn’t get enough of the soup.
I am not sure what happened, but the grated parmesan was in clumps and sat at the bottom of the pot even though I stired it around. Any ideas?
Hmmm, Did you stir it per instructions? Stirring it after you add it should help it melt and disperse into the soup.
Reading through the instructions. You keep the veggies in the pot then add chicken and cook for 9 mins? Wouldn’t veggies turn to mush?
No, after pressure cooking you will use the sauté function to cook the gnocchi gently. Then ad the shredded meat back in and so on. No more pressure cooking after the initial duration.
I could eat this every single day for the rest of my life. This is soooooo good!
I made this on our boat and invited our boat neighbors. They absolutely loved it. Which is why I’m making again tonight with some extra boat friends that will be eating with us. Thank you so much for this recipe. It is to die for!
You left out the part about the bacon. Is it cooked separately or put into the pot?
Hi, it is the first step, and is left in.
The directions are easy and the soup is really, really good! I will be making it again and again.
One of the best soups I have ever made. Directions are easy to follow and the taste is superb. It will be one of my go to soup recipes on cold days 🥰
Outstanding! My family loves this, so I have made it two weeks in a row, Even better the 2nd day!