Some days call for soup that feels like it took all afternoon, even when it didn't. This Instant Pot Chicken Gnocchi Soup is rich, creamy, and deeply comforting, with tender chicken, soft gnocchi, and vegetables tucked into every spoonful.
I make this when I want dinner on the table fast but still cozy. Instant Pot Chicken Gnocchi Soup comes together in about 30 minutes, and it tastes like something you would order at your favorite restaurant. Let's get cooking.
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Why You'll Love This Recipe
- Ready in just 30 minutes
- Hearty and filling without being heavy
- One pot meal with easy cleanup
- Family friendly and kid approved
- Perfect for chilly nights or busy weeknights
Ingredients
- 1 pound boneless, skinless chicken breasts
- 10.5 ounces condensed chicken broth
- 3 cups water
- 18 ounces potato gnocchi
- 21 ounces condensed cream of chicken soup, two cans
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons Italian seasoning blend
- 2 cups matchstick carrots
- 3 cups shredded spinach
- 1 cup heavy cream
- Butter or margarine, for sauteing
Ingredient Notes and Substitutions
- Chicken breasts keep this soup light and tender, but chicken thighs also work if you want a slightly richer result. Just cut them into bite sized pieces before cooking.
- Shelf stable potato gnocchi works beautifully in the Instant Pot and holds its shape. If your package is a little more or less than 18 ounces, the soup will still turn out great.
- Fresh spinach wilts quickly into the hot soup. If you only have frozen spinach, thaw it first and squeeze out excess liquid.
Instructions
- Cut the chicken into bite sized pieces so they cook evenly.
- Set the Instant Pot to Saute Less for 5 minutes. Add a small dab of butter or margarine and let it melt.
- Add the chicken pieces to the pot. Stir occasionally while they cook. When the saute cycle ends, the chicken may still look slightly pink, which is perfect.
- Pour in the condensed chicken broth and water. Gently scrape the bottom of the pot to release any bits.
- Add the potato gnocchi and spread it out so it is mostly submerged in the liquid.
- Spoon the cream of chicken soup over the top. Do not stir yet.
- Sprinkle in the salt, pepper, and Italian seasoning. Add the carrots and shredded spinach on top.
- Place the lid on the Instant Pot and turn the steam release handle to sealing. Set the pot to Pressure Cook on High for 3 minutes.
- When the cooking time ends, allow a natural release for 5 minutes. Then carefully switch the valve to venting for a quick release.
- Remove the lid and stir the soup until everything is well combined and creamy.
- Add the heavy cream and stir again. The soup will thicken slightly as it settles.
- Serve hot and enjoy.
Pro Tips for Success
- Cut the chicken evenly so it stays tender.
- Let the soup sit for a few minutes before serving to thicken naturally.
- Stir gently to keep the gnocchi intact.
- Add a splash of water or broth if the soup thickens too much.
Storage and Reheating
Store leftover Instant Pot Chicken Gnocchi Soup in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making leftovers extra comforting.
Reheat gently on the stovetop or in the microwave, stirring halfway through. Add a little broth if needed.
Make Ahead and Freezing
This soup is best enjoyed fresh or refrigerated. Because of the cream and gnocchi, freezing is not recommended. You can prep the chicken and vegetables earlier in the day to save time.
Tips and Variations
- Add grated Parmesan cheese before serving for extra richness.
- Swap spinach for kale if you prefer a heartier green.
- Stir in cooked bacon for a smoky twist.
- Serve with garlic bread or soft dinner rolls for dipping.
FAQs
Yes. Skip the saute step and add shredded cooked chicken after pressure cooking, just before adding the cream.
It has that same creamy, comforting feel with tender chicken and gnocchi, made quickly at home.
You can use half and half instead of heavy cream, though the soup will be slightly less rich.
📖 Recipe
Instant Pot Chicken Gnocchi Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 people 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
Instant Pot Chicken Gnocchi Soup is a hearty soup recipe loaded with chunks of chicken breast, potato gnocchi, carrots and shredded spinach.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 10.5 oz condensed chicken broth
- 3 cups water
- 18 oz potato gnocchi
- 21 oz condensed cream of chicken soup (2 cans)
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 tablespoon Italian seasoning blend
- 2 cups matchstick carrots
- 3 cups shredded spinach
- 1 cup heavy cream
Instructions
- Cut the chicken into bite sized pieces.
- Set the Instant Pot to Saute Less for 5 minutes.
- Add a dab of margarine or butter to the pot.
- Add the chicken pieces to pot.
- Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off. The chicken will still be slightly pink.
- Pour the condensed chicken broth and water into the pot.
- Add the gnocchi to the pot and gently spread it out so that it is all submerged in the liquid.
- Pour the cream of chicken soup on top.
- Dump in the salt, pepper and Italian seasoning.
- Dump in the carrots.
- Dump in the shredded spinach.
- Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
- When the Instant Pot is done cooking, allow it to natural release for 5 minutes.
- After 5 minutes, turn the steam release handle to the venting position and finish with a quick release.
- Remove the lid and stir the contents well.
- Add the heavy cream to the pot and stir well again.
- Serve and enjoy!
Serving Suggestions
Serve this soup with crusty bread, garlic rolls, or a simple green salad. It makes a cozy dinner all on its own, especially on chilly evenings.
Reader Reviews
"This soup was so easy and tasted like restaurant quality."
"My whole family asked for seconds."
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