Instant Pot Chicken Gnocchi Soup

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Instant Pot Chicken Gnocchi Soup: A rich, creamy classic Italian soup made with gnocchi, chicken, carrots, celery onions in your instant pot.

I love when I find a soup recipe that I can crave and enjoy all year round and this creamy gnocchi soup happens to be one of them! It’s loaded with summer veggies, so I love making this when my garden is ready in the summer. But the creamy, cozy base makes it so comforting in the winter and fall. The best part about this recipe is you can make it in the instant pot, so it’s ready in under 30 minutes!

Ingredients for gnocchi soup

• 2 Tablespoons Olive Oil
• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 5 cloves minced garlic
• ¼ cup flour
• 4 cups chicken broth
• 2 boneless skinless chicken breasts
• 1 lb potato Gnocchi
• 1 ½ cup whole milk or heavy cream
• 2 cups fresh spinach, chopped
• ½ teaspoon salt
• ¼ teaspoon pepper

Chicken gnocchi soup in the instant pot

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Start by heating the oil on the saute setting then add the veggies. Cook them until they start to get tender, then add the garlic and cook for one additional minute. Next, add the flour and cook for about a minute before adding the chicken broth and stirring until the flour is completely dissolved.

Next add the chicken into the broth. Seal the lid and make sure the valve is set to the “sealing” position. Cook on high manual pressure for 15 minutes. Remove the chicken and shred with two forks. Set aside and add the gnocchi to the pan. Cook the gnocchi on “Saute” or until it begins to float. Once the gnocchi is cooked, add the chicken back into the pan along with the spinach, milk, salt and pepper.

Chicken gnocchi soup in the slow cooker

To make gnocchi soup in the slow cooker, start by sautéing the carrots, onions and celery over medium heat for 2-3 minutes. Add the garlic and cook for one additional minute. Next, add the flour and cook for one more minute. Place the vegetables, broth and chicken breasts in the slow cooker and set the temperature to low. Cook for four hours, then remove the chicken and shred it with two forks. Add the chicken back into the slow cooker with the gnocchi, cream, spinach salt and pepper and cook for one more hour.  Your gnocchi soup will be ready in 5 hours!

Chicken gnocchi soup on the stovetop

Gnocchi soup is very easy to make on the stove top as well. Heat oil in a large stock pot over medium heat. Add the carrots, celery and onions and cook for 2-3 minutes. When the vegetables are tender, add the garlic and cook for one additional minute. Add the flour and cook for one minute. Next, add the chicken broth and chicken. Cover the pan, lower the temperature a bit and cook for about 20 minutes or until the chicken is cooked through. Remove the chicken from the pan and shred it with a fork. Add the chicken back into the pan with the gnocchi, milk, spinach, salt and pepper. Simmer until the spinach is wilted then remove from heat and serve.

Storage

This soup will keep for three days if properly stored in the refrigerator in an airtight container. It also freezes well for up to a month. You may need to add a little extra chicken broth or cream when reheating your gnocchi soup because it does thicken as it sits.