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Instant Pot Chicken Gnocchi Soup

Name: Instant Pot Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 Tbsp olive oil; 1 lb lean ground chicken; 1 medium yellow onion, diced; 2 carrots, peeled and diced in rounds; 2 stalks celery, diced; 4 cloves garlic, minced; 1 tsp salt; 1/2 tsp pepper; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp paprika; 4 cups low sodium chicken broth; 1 lb potato gnocchi; 2 cups fresh spinach, packed; 1 cup frozen peas (130g); 1 cup frozen corn (140g); 1/2 cup fat-free half-and-half (115g); Fresh chopped parsley (optional topping)

Warm, creamy, and quick to pull together, this Instant Pot Chicken Gnocchi Soup is the kind of dinner that makes everyone at the table sigh with relief. It combines tender ground chicken, soft potato gnocchi, vibrant veggies, and a touch of cream for a cozy one-pot meal that’s weeknight-friendly but special enough for guests. If you like fuss-free comfort food, you might also enjoy a hearty slow-cooker option like this Crockpot Chicken Parmesan Soup for another take on cozy chicken soups.

Why make this recipe

If you’re tired of spending hours on elaborate dinners, this recipe is perfect because it gets a full, comforting soup on the table in about 30 minutes of active work using the Instant Pot. It’s practical for busy families, forgiving with ingredient swaps, and yields leftovers that reheat beautifully. Plus, the gnocchi give the soup a pillowy texture that makes it feel indulgent without being heavy.

Ingredients

1 Tbsp olive oil
1 lb lean ground chicken
1 medium yellow onion, diced
2 carrots, peeled and diced in rounds
2 stalks celery, diced
4 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 tsp dried basil
1 tsp dried oregano
1/2 tsp paprika
4 cups low sodium chicken broth
1 lb potato gnocchi
2 cups fresh spinach, packed
1 cup frozen peas (130g)
1 cup frozen corn (140g)
1/2 cup fat-free half-and-half (115g)
Fresh chopped parsley (optional topping)

Notes on ingredients:

Ground chicken keeps the soup lighter than shredded rotisserie but still very flavorful; you can swap for ground turkey or cooked shredded chicken if preferred.
Use low-sodium broth so you can control salt levels; add more at the end if needed.
Fat-free half-and-half provides creaminess with fewer calories, but whole milk or cream will make it richer.

Step-by-Step Guide to Making Instant Pot Chicken Gnocchi Soup

Prepare your Instant Pot: Set the Instant Pot to ‘Sauté’ mode and allow it to warm for a minute. Add 1 tablespoon of olive oil and swirl to coat the bottom.
Sauté the aromatics: Add the diced onion and sauté until translucent, about 3–4 minutes, stirring occasionally. Add the minced garlic and sauté for another 30–60 seconds until fragrant—don’t let it brown.
Add the vegetables: Stir in the diced carrots and celery and cook for 2–3 minutes to soften slightly and build flavor.
Brown the chicken: Add the ground chicken to the pot and break it apart with a wooden spoon. Season with 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, and 1/2 teaspoon paprika. Cook until the chicken is no longer pink, scraping up any browned bits from the bottom. This also helps prevent the burn notice on the Instant Pot.
Add the broth: Pour in 4 cups of low sodium chicken broth, making sure all ingredients are submerged and there are no large bits clinging to the bottom. Give everything a good stir to combine.
Pressure cook: Close the lid and set the valve to sealing. Choose ‘Manual’ or ‘Pressure Cook’ on HIGH and set the timer for 10 minutes.
Quick release: When the cook time finishes, perform a quick release carefully by turning the valve to venting. Once the pressure is fully released and the lid can be opened, carefully open and stir the soup.
Add gnocchi and greens: Stir in 1 lb potato gnocchi, 2 cups packed fresh spinach, 1 cup frozen peas, and 1 cup frozen corn. Add the 1/2 cup fat-free half-and-half and mix well.
Finish on Sauté: Switch the Instant Pot back to ‘Sauté’ mode and cook for 3–5 minutes until the gnocchi are tender and the spinach is wilted. Keep an eye on it and stir occasionally to prevent sticking.
Taste and adjust: Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve: Ladle into bowls and garnish with fresh chopped parsley if desired. Serve immediately while hot.

Best Way to Store Instant Pot Chicken Gnocchi Soup

Refrigerator: Store in an airtight container for 3–4 days at or below 40°F (4°C).
Freezer: For longer storage, cool completely and freeze in airtight containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Leave some headroom as liquids expand when frozen.
Thawing & reheating: Thaw overnight in the refrigerator or reheat from frozen on low in a covered pot, stirring occasionally. Reheat in the microwave in covered portions until hot throughout (165°F / 74°C recommended).

Tip: Gnocchi can soften with prolonged refrigeration; if you plan to store leftovers, consider keeping gnocchi separate and adding it to the reheated soup just before serving to retain texture.

Serving Suggestions for Instant Pot Chicken Gnocchi Soup

Serve with crusty bread or garlic toast to soak up the creamy broth.
A simple green salad (arugula with lemon vinaigrette) balances the richness.
Top with grated Parmesan or a drizzle of olive oil for extra depth.
For a cozy weeknight dinner, serve alongside roasted vegetables or a warm baguette.

Pairing: This soup goes well with a crisp white wine (like Pinot Grigio) or a light-bodied red if you prefer wine.

Tips to make Instant Pot Chicken Gnocchi Soup

Q: How can I prevent the Instant Pot from getting a burn notice?
A: Make sure to deglaze the bottom of the pot after sautéing the chicken and vegetables by pouring in the broth and stirring up any browned bits. Ensure nothing is caked to the bottom before closing the lid.

Q: The gnocchi got too soft—what happened?
A: Gnocchi cooks quickly. To avoid mushiness, cook them only after pressure cooking is finished and finish on Sauté for 3 minutes until tender. Alternatively, add them raw directly to individual bowls of hot soup to cook in residual heat for a firmer texture.

Q: Can I use homemade broth?
A: Yes — homemade or store-bought both work. Use low-sodium if you’ll be adding other salty components, and taste before adding extra salt.

Variations

Gluten-free / Healthier swap: Use gluten-free gnocchi or swap gnocchi for cauliflower gnocchi to reduce carbs and make the recipe gluten-free. You can also use half-and-half alternatives like unsweetened oat milk thickened with a teaspoon of cornstarch if you want a dairy-free option.
Richer, restaurant-style: For a creamier, more indulgent version, substitute the fat-free half-and-half with 3/4 cup heavy cream and finish with 2 tablespoons of butter off the heat. For a deeper savory profile, add 1/2 cup grated Parmesan cheese right before serving and stir until smooth.

Comparison-style note: If you’re choosing between ground chicken and shredded rotisserie chicken, ground chicken provides a uniform texture and faster cooking in the sauté stage, while shredded cooked chicken yields bigger chunks and a more rustic mouthfeel—both are delicious, it’s just a matter of texture preference.

Full Recipe Notes and Troubleshooting

Sautéing: Properly sautéing the onion, garlic, and ground chicken adds depth. Don’t rush this step—softened onions and lightly browned chicken build the flavor base.
Seasoning: Dried herbs (basil, oregano) are convenient and hold up to pressure cooking. If using fresh herbs, add them at the end to preserve brightness.
Broth level: Ensure you have enough liquid to reach the minimum required by your Instant Pot; four cups of broth is usually sufficient for this recipe and keeps the soup from being too thin.
Gnocchi timing: Gnocchi varies by brand; some cook in less time than others. Start checking tenderness after 3 minutes on Sauté. Overcooked gnocchi will become dense and gummy.
Thickening: If you prefer a thicker soup, remove a cup of the cooked soup, blend or mash it, and stir it back in. Alternatively, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering soup to thicken slightly.

FAQs

Q: How long will leftovers last?
A: Leftovers keep in the refrigerator for 3–4 days. If frozen, consume within 2–3 months for best quality.

Q: Can I make this on the stove instead of the Instant Pot?
A: Yes—brown the chicken and veggies in a large pot, add broth and simmer for 10 minutes, then stir in gnocchi, spinach, peas, corn, and half-and-half and simmer until gnocchi are tender (5–7 minutes).

Do I need to thaw frozen vegetables first?
No—frozen peas and corn can be added directly when you stir in the gnocchi; they’ll heat through during the final sauté stage.

Q: Can I use pre-cooked shredded chicken instead of ground chicken?
A: Absolutely. If using pre-cooked shredded chicken, add it after the pressure cooking step along with the gnocchi so it doesn’t overcook.

Q: Is this recipe kid-friendly?
A: Yes—its mild, creamy flavors and soft gnocchi make it appealing to children. You can reduce or omit the paprika for a milder profile.

Quick tip list (for scanning):
- Deglaze the pot to avoid burn notices.
- Add gnocchi at the end to prevent mushiness.
- Taste and adjust seasoning after adding half-and-half.

Nutrition and Portioning

A homemade bowl will vary depending on ingredient brands and exact quantities, but this recipe yields about 6 generous servings. Using lean ground chicken and fat-free half-and-half keeps calories and saturated fat lower than versions made with heavy cream and sausage. Additions like extra vegetables or a side salad can increase fiber and micronutrients while keeping the meal balanced.

Estimated per-serving considerations:

Protein: from chicken and peas
Carbohydrates: from gnocchi and carrots
Fiber & vitamins: spinach, carrots, peas, and celery
Fat: primarily from half-and-half and olive oil — can be adjusted by switching dairy

Make-Ahead and Meal-Prep Ideas

Prep the aromatic base (onion, garlic, carrots, celery) the night before and store covered in the refrigerator; sauté straight from chilled to save time on busy nights.
Cook the full soup and store the gnocchi separately if you plan to freeze the soup; add the gnocchi when reheating to preserve texture.
Portion into individual containers for grab-and-go lunches. Reheat in the microwave or on the stove.

Final Serving Touches

Garnish with chopped fresh parsley, a squeeze of lemon for brightness, or a sprinkling of grated Parmesan.
For a touch of heat, add a pinch of red pepper flakes or a drizzle of chili oil.
Serve family-style with bowls of grated cheese and crusty bread so everyone can customize.

Conclusion

For step-by-step photos and a closely related version of this soup, see the detailed recipe at Instant Pot Chicken Gnocchi Soup Recipe | Savory Nothings.
If you’re looking for another creamy Instant Pot variation with tips on texture and seasoning, this take is helpful: Instant Pot Creamy Chicken Gnocchi Soup – Simply Happy Foodie.

Enjoy this comforting, quick, and versatile soup—perfect for chilly nights, quick weeknight dinners, or when you need something warm and satisfying in a hurry.