Name: Instant Pot Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 cups low-sodium chicken stock; ½ teaspoon onion powder; ½ teaspoon Italian seasoning; ¼ teaspoon celery seed; ¼ teaspoon ground nutmeg; 1 dried bay leaf; 1 teaspoon kosher salt; 3 cloves garlic (minced); 1 ½ cups shredded carrots; 1 pound boneless, skinless chicken breasts ( trimmed of all fat); 1 cup half and half; 2 teaspoons cornstarch; 1 (16-oz) package potato gnocchi uncooked; 2 cups fresh baby spinach

Reasons to Love this Instant Pot Gnocchi Soup Recipe

No Need to Saute Before Pressure Cooking. I have designed this Gnocchi Soup recipe to be made with dried spices that will flavor the soup, without the need to saute carrots, onions, celery, and garlic. It is as easy as dump and pressure cook and then finish with the gnocchi and cream.

Works with Frozen or Fresh Chicken. Because the gnocchi cooks in the soup after pressure cooking, you can use either fresh or frozen chicken without worrying about overcooking your gnocchi.

Family-Favorite Soup Recipe. From the creamy soup to the soft potato dumplings, to the flavorful broth not flecked with chunks of onions and celery, this soup is a huge hit with picky eaters.

Notes on Ingredients & Substitutions

Ingredients for Instant Pot Chicken Gnocchi Soup labeled on kitchen counter.

Gnocchi: I recommend using refrigerated, frozen, or dried potato gnocchi. This is not the time to use sweet potato gnocchi or cauliflower gnocchi.

Chicken: You can use fresh or frozen boneless, skinless chicken breasts or chicken thighs.

Chicken Stock: To control the level of sodium, I recommend using store-bought or homemade low-sodium chicken stock or Instant Pot Chicken stock.

Carrots: Grated carrots mimic the carrots found in Olive Garden's Chicken Gnocchi Soup. You can grate the carrots yourself or purchase a bag of grated carrots. You can even omit the carrots for picky eaters.

Seasonings: Instead of using fresh onions and fresh celery, which need to be sauteed for best results, this soup calls for onion powder and dried celery seed. Those dried spices will give the soup a rich flavor reminiscent of fresh onion and fresh celery, with much less effort. Rounded out with Italian seasoning, bay, and a pinch of nutmeg, Instant Pot Gnocchi Soup sings with flavor.

Half and Half: Adding half and half after pressure cooking adds a rich creamy finish to the soup. Feel free to use whole milk or cream instead of half & half.

Cornstarch: Cornstarch is used to help thicken the soup after pressure cooking. Feel free to use tapioca starch in place of the cornstarch if needed/desired.

Spinach: Spinach is a classic addition to Chicken Gnocchi Soup. Use fresh baby spinach for best results. Feel free to omit the spinach if desired.

Gluten-Free Option

If you want to make this soup gluten-free, I would suggest cooking your favorite gluten-free gnocchi on the stovetop, as they would give off too much starch if simmered in the soup. Add the cooked gnocchi to the soup right before serving.

How to Make Gnocchi Soup Using the Instant Pot

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.

Combine Ingredients. Combine the chicken stock, seasonings, and carrots in the inner pot. Nestle the chicken into the broth.

Pressure Cook. Place the lid on the Instant Pot, seal the venting knob, and set the cooking time according to whether your chicken is fresh or frozen. Once the cooking time has elapsed, allow pressure to release naturally for at least 10 minutes. This will ensure the chicken stays tender. Once the pressure has been fully released, open the lid and remove the chicken to a cutting board or bowl.

Ingredients inside inner pot of Instant Pot for chicken gnocchi soup.

Inner pot with poached chicken in broth for gnocchi soup after pressure cooking.

Add Gnocchi and Half and Half. Use the saute function to bring the soup to a simmer. Add half and half mixed with cornstarch, whisk into the soup, and bring to a simmer. Once simmering, drop in the gnocchi and cook, stirring often, until the gnocchi floats to the top.

Add Chicken and Spinach. While the soup is thickening and the gnocchi is cooking, shred the cooked chicken. Once the gnocchi is fully cooked, stir the chicken and spinach back into the soup.