There’s something magical about the aroma of warming soup that fills your home, offering comfort on a chilly evening. I remember the first time I made this Instant Pot Chicken Gnocchi Soup; the scent of garlic and fresh vegetables wafted through the air, bringing my family to the kitchen. As we gathered around the table, the rich, creamy soup with tender chicken and fluffy gnocchi warmed our hearts and brought smiles to our faces. This recipe matters because it’s not just a meal; it’s a way to bring people together. What’s special about this recipe is its simplicity and speed. In just minutes, you can serve a delicious, hearty soup that feels like a warm hug in a bowl.
why make this recipe
Making Instant Pot Chicken Gnocchi Soup allows you to enjoy a warm, filling meal without spending all day in the kitchen. The Instant Pot speeds up cooking time, making this recipe not only easy but also perfect for busy weeknights. You get the taste of a slow-cooked dish without the wait. Plus, the combination of chicken, spinach, and gnocchi ensures you get a comforting mix of flavors and textures in every spoonful.
how to make Instant Pot Chicken Gnocchi Soup
Ingredients:
- 1 1/2 lb chicken breast (cut into bite-sized cubes)
- 1 medium yellow onion (diced)
- 1 celery stalk (diced)
- 1 cup shredded carrots
- 2 cups fresh baby spinach
- 3 garlic cloves (minced)
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1 Tbsp olive oil
- 4 cups chicken broth
- 16 oz (1 lb) gnocchi
- 2 cups half-and-half
- 1/2 tsp coarse black pepper
- 1/4-1/2 tsp fine sea salt
Directions:
- Turn the Instant Pot to Saute and heat until the display reads “hot.” Add the olive oil and let it warm.
- Add the diced celery and onion, sautéing until they start to soften, around 4-5 minutes. Next, add the minced garlic and sauté for 1 more minute. Cancel the Saute setting to turn off the Instant Pot.
- Pour in the chicken broth and scrape up any bits of vegetables from the bottom of the pot to deglaze it, ensuring you won’t get a Burn signal during cooking.
- Add the raw diced chicken, bay leaf, dried thyme, dried basil, black pepper, and sea salt to the pot. Mix well and put the lid on the pot.
- Set the Instant Pot to Pressure Cook on High and cook the soup mixture for 5 minutes. Allow a Natural Release of 10 minutes before carefully releasing any remaining pressure and removing the lid.
- Now turn the pot to Saute again and add the half-and-half, shredded carrots, baby spinach, and gnocchi. Cook for 2 minutes. Remove the bay leaf. Serve immediately and enjoy!
how to serve Instant Pot Chicken Gnocchi Soup
Serve this soup hot in bowls, and sprinkle with some fresh herbs if you like. Pair it with crusty bread or a simple salad for a complete meal. Everyone will appreciate the warmth and flavor packed in each bowl.
how to store Instant Pot Chicken Gnocchi Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm it on the stove or in the microwave.
tips to make Instant Pot Chicken Gnocchi Soup
- For added flavor, consider using homemade chicken broth if you have it.
- Adjust the seasoning according to your taste; you can add more herbs or spices if you prefer a stronger flavor.
- If you like a thicker soup, mix in a slurry of cornstarch and water before the final cooking step.
variation
You can easily make this soup vegetarian by substituting the chicken with chickpeas or more vegetables and using vegetable broth instead of chicken broth. It will still be delicious!
FAQs
Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken, but make sure to increase the cooking time to about 8-10 minutes.
Can I add other vegetables?
Absolutely! Feel free to add more vegetables like peas, bell peppers, or zucchini for added nutrition and flavor.
Is it possible to make this soup dairy-free?
Yes! You can substitute the half-and-half with coconut milk or a dairy-free cream alternative for a creamy texture without dairy.
Instant Pot Chicken Gnocchi Soup
Ingredients
Main Ingredients
- 1.5 lb 1 1/2 lb chicken breast (cut into bite-sized cubes)
- 1 medium 1 medium yellow onion (diced)
- 1 stalk 1 celery stalk (diced)
- 1 cup 1 cup shredded carrots
- 2 cups 2 cups fresh baby spinach
- 3 cloves 3 garlic cloves (minced)
- 1 1 bay leaf
- 0.5 tsp 1/2 tsp dried thyme
- 0.5 tsp 1/2 tsp dried basil
- 1 Tbsp 1 Tbsp olive oil
- 4 cups 4 cups chicken broth
- 16 oz 16 oz (1 lb) gnocchi
- 2 cups 2 cups half-and-half
- 0.5 tsp 1/2 tsp coarse black pepper
- 0.25-0.5 tsp 1/4-1/2 tsp fine sea salt
Method
Preparation
- Turn the Instant Pot to Saute and heat until the display reads 'hot'.
- Add the olive oil and let it warm.
- Add the diced celery and onion, sautéing until they start to soften, around 4-5 minutes.
- Next, add the minced garlic and sauté for 1 more minute.
- Cancel the Saute setting to turn off the Instant Pot.
- Pour in the chicken broth and scrape up any bits of vegetables from the bottom of the pot.
- Add the raw diced chicken, bay leaf, dried thyme, dried basil, black pepper, and sea salt to the pot. Mix well and put the lid on the pot.
Cooking
- Set the Instant Pot to Pressure Cook on High and cook the soup mixture for 5 minutes.
- Allow a Natural Release of 10 minutes before carefully releasing any remaining pressure and removing the lid.
Final Steps
- Turn the pot to Saute again and add the half-and-half, shredded carrots, baby spinach, and gnocchi.
- Cook for 2 minutes.
- Remove the bay leaf. Serve immediately and enjoy!