Ingredients for Instant Pot Chicken Gnocchi Soup

Use the following to make about 4–6 servings:

• 1 tablespoon olive oil
• 1 lb lean ground chicken
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 4 cups low-sodium chicken broth
• 1 lb potato gnocchi
• 2 cups packed fresh spinach
• 1 cup frozen peas (about 130 g)
• 1 cup frozen corn (about 140 g)
• 1/2 cup fat-free half-and-half (approximately 115 g)

Optional toppings: fresh chopped parsley, freshly grated Parmesan, hot sauce.

How to Make Instant Pot Chicken Gnocchi Soup

Follow these steps for a creamy, well-balanced soup made entirely in the Instant Pot.

Step 1 — Sauté the chicken

Set the Instant Pot to Sauté. Add the olive oil and heat until shimmering. Add the ground chicken and brown it, breaking it into small pieces as it cooks, about 4–6 minutes. If your chicken is partially frozen, allow a bit more time until cooked through.

Step 2 — Season

Sprinkle in the salt, pepper, dried basil, oregano, and paprika. Stir so the spices coat the meat evenly.

Step 3 — Add aromatics and vegetables

Add the minced garlic, diced onion, carrots and celery. Sauté with the chicken for 1–2 minutes until the vegetables begin to soften and the garlic becomes fragrant.

Step 4 — Deglaze and add broth

Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. This prevents a burn notice and concentrates the flavor in the broth.

Step 5 — Add gnocchi

Stir in the potato gnocchi so they are submerged in the broth and evenly distributed.

Step 6 — Pressure cook

Secure the lid and set the valve to Sealing. Cook on Manual (High Pressure) for 4 minutes.

Step 7 — Release pressure

When the cook time ends, perform a quick release according to your Instant Pot’s instructions. Carefully remove the lid once the pressure has fully dropped.

Step 8 — Add greens and frozen vegetables

Set the pot back to Sauté. Stir in the fresh spinach, frozen peas and corn. Cook for 2–3 minutes until the spinach is wilted and the frozen vegetables are heated through.

Step 9 — Finish with cream

Lower the heat to maintain a gentle simmer and stir in the half-and-half. Heat for a minute or two until the soup is warmed through and slightly silky. Do not boil hard after adding dairy to avoid curdling.

Step 10 — Taste and serve

Taste and adjust seasoning as needed. Serve hot topped with chopped parsley and a sprinkle of Parmesan if you like.

Helpful Tips for Best Results

1. Prefer fresh gnocchi: Fresh gnocchi has a softer, pillowy texture; frozen works fine, but cook time and texture may vary slightly.
2. Boost nutrition: Add extra veggies such as zucchini, mushrooms or chopped kale to increase volume and nutrients.
3. Thicken the soup: If you want a thicker broth, dissolve 1 tablespoon cornstarch in 1–2 tablespoons cold water and stir it into the soup during the final sauté step until it thickens.
4. Prevent overcooking gnocchi: Use the short pressure time and quick release as written to keep gnocchi from becoming mushy.

Cooking Notes & Variations

• Protein swaps: Ground turkey or Italian sausage can replace ground chicken for a different flavor profile.
• Dairy-free option: Substitute coconut milk or unsweetened almond milk for half-and-half for a dairy-free version, though the flavor and texture will differ slightly.
• Broth choice: For deeper flavor, use a mix of chicken and vegetable broth or a higher-quality stock.

Serving Suggestions

This soup pairs well with crusty garlic bread, a light green salad, or simple roasted vegetables. A sprinkle of Parmesan or a dash of hot sauce can add a nice finishing touch.

Nutritional Information (approximate per serving)

• Calories: 233 kcal
• Protein: 18 g
• Carbohydrates: 22 g
• Fat: 8 g
• Fiber: 3 g

Values are estimates and will vary with ingredient brands and portion sizes.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water if the soup has thickened. The gnocchi will soften further after refrigeration; add a little extra broth when reheating if you prefer a looser consistency.

Frequently Asked Questions

1. Can I use different proteins?
   Yes — ground turkey, sausage, or shredded rotisserie chicken are all good alternatives.
2. Is this recipe dairy-free?
   Not as written, but you can use coconut milk or a neutral plant milk to make it dairy-free.
3. Can I freeze the soup?
   Yes, freeze in airtight containers for up to 3 months. Note that gnocchi texture may change slightly after thawing.
4. How can I make the soup thicker?
   Stir in a cornstarch slurry (1 Tbsp cornstarch mixed with 1–2 Tbsp cold water) and simmer until thickened.

Related Recipe Ideas

Other comforting, family-friendly recipes to try include sausage appetizer bites and hearty casseroles—both pair well with creamy soups and make great meal variations.

Conclusion

This Instant Pot Chicken Gnocchi Soup is a quick, satisfying weeknight meal that delivers creamy texture and comforting flavor without fuss. It’s adaptable, stores well, and is easy to customize with your favorite vegetables or protein. Give it a try and adjust the herbs and veggies to suit your taste—this one often becomes a family favorite.