Name: Instant Pot Chicken Gnocchi Soup
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 Tbsp. olive oil; 1 lb. lean ground chicken; 1 medium yellow onion (diced); 2 carrots (peeled and diced in rounds); 2 stalks celery (diced); 4 cloves garlic (minced); 1 tsp. salt; 1/2 tsp. pepper; 1 tsp. dried basil; 1 tsp. dried oregano; 1/2 tsp. paprika; 4 cups low sodium chicken broth; 1 lb. potato gnocchi; 2 cups fresh spinach (packed); 1 cup frozen peas (130g); 1 cup frozen corn (140g); 1/2 cup fat-free half-and-half (115g); fresh chopped parsley; fresh grated Parmesan cheese; hot sauce

Look no further, you're new favorite soup is here! This Instant Pot Chicken Gnocchi Soup has a creamy broth filled with ground chicken, nutritious veggies, and a blend of flavorful seasonings. This soup is easy to make with simple ingredients, ready in no time, and makes a ton of leftovers to have for the week.

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Why you’ll love this recipe

Low fat, high protein, and large servings make this Olive Garden copycat recipe a win.
This soup takes only 5 minutes to pressure cook in the instant pot!
Customize your chicken gnocchi soup to how you want it! Your bowl…your rules.

Instant Pot Creamy Chicken Gnocchi Soup

My soup obsession is alive and kickin’ and this Instant Pot Chicken Gnocchi Soup hits all my soup-filled dreams. With bites of pillowy gnocchi, fresh veggies, tender chicken and a touch of fat free half and half, this is my favorite soup of all time and is one the whole family is going to go crazy for.

What is gnocchi?

Gnocchi is the best. It’s absolutely my number 1 pasta of choice. Except it’s not technically pasta! Traditionally, gnocchi is made with potatoes, flour, and egg and is really more of a small potato dumpling than pasta. Gnocchi is soft, chewy, thick, and perfect for adding depth, flavor, and texture to this instant pot chicken gnocchi soup.

Why use the Instant Pot

If you’ve been with me for a while you know my love of the instant pot. It makes cooking and clean up a breeze. I use the Instant Pot 6qt Duo Pressure Cooker and have had it for years. Hasn’t failed me yet!

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How to make this gnocchi soup on the stove

STOVE TOP Instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces, about 5 minutes.

Add the seasonings to the chicken, stirring to coat evenly. Mix in the garlic, onions, carrots, and celery, sautéing for about 2-3 minutes until the vegetables start to soften and the garlic becomes fragrant.

Pour in the chicken broth, making sure to stir well, scraping any bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.

Add the gnocchi and continue to simmer until they rise to the surface and are cooked through, approximately 3-4 minutes.

Stir in the spinach, peas, and corn. Allow them to cook for a few minutes until the spinach has wilted and the peas and corn are warmed through. Mix in the fat-free half-and-half, stirring well. Let the soup simmer for a few more minutes until everything is heated through.

How to make this creamy soup in the slow cooker

SLOW COOKER Instructions: In a large skillet, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces. This will take about 5 minutes.

Transfer the browned chicken to the slow cooker. Add seasonings, garlic, onions, carrots, celery, and chicken broth. Stir to combine.

Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.

About 30 minutes before serving, add the gnocchi to the slow cooker. Stir well. 10 minutes before serving, add in the spinach, peas, corn, and fat-free half-and-half. Stir well and cover, allowing the spinach to wilt and the peas and corn to heat through.

To make gluten and dairy-free:

Gnocchi is not typically gluten-free as it’s made with potato and wheat flour. However, there are gluten-free versions out there for you to try like cauliflower gnocchi from Trader Joe’s. This instant pot gnocchi soup recipe is dairy-free if you replace the fat-free half-and-half with full-fat coconut milk and omit or substitute parmesan cheese for a dairy-free version.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for instant pot chicken gnocchi soup.

Ground Chicken: can be substituted with any ground protein: beef, turkey, pork, rotisserie chicken or shredded chicken.
Fresh Veggies
Frozen Veggies
Chicken Broth: I used low sodium. Vegetable broth, beef broth or bone broth can be substituted here.
Garlic
Spices
Gnocchi: I used De Cecco Potato Gnocchi 401 pack. Any brand or gluten-free gnocchi works as well.
Fat-Free Half and Half: adds creaminess to the soup. Omit, if desired or use Greek yogurt, full fat coconut milk or heavy cream in its place.

How to make Instant Pot Chicken Gnocchi Soup

Step 1: Sauté chicken in instant pot

Set your Instant Pot to the sauté setting. Add the olive oil, once hot, add the ground chicken. Cook until browned, breaking into bite-size pieces. This takes about 5 minutes. If using frozen ground chicken do the same this may just take longer to cook.

Step 2: Add seasonings and veggies

Add the seasonings to the chicken. Stir to evenly coat. Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and the garlic is fragrant.

Step 3: Add chicken broth and gnocchi

Pour in the chicken broth, stirring well to combine and scrape any bits off the bottom of the pot. This will prevent the “burn” warning. Add the gnocchi to the pot. Stir well to combine.

Step 4: Pressure cook and quick-release

Put the lid on the Instant Pot, set the valve to the sealing position, and cook on Manual High Pressure for 5 minutes. When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid.

Step 5: Return the instant pot to the sauté setting.

Set the Instant Pot back to the sauté setting. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through. Add in the fat-free half-and-half, stirring until well combined.

Step 6: Simmer until warmed through

Allow the soup to simmer for a few more minutes until it’s heated through and the peas and corn are warm. Taste and adjust seasonings as needed and serve.

What to serve with your bowl of soup

Nothing goes better with this creamy chicken gnocchi soup than a side of crusty bread and a little side green salad. So simple, but so complete.

How to store

Store your leftover soup in an airtight container in the fridge or freezer-safe container for up to 3 months. Soup gets better the next day and this is no exception. Heat your chicken gnocchi soup on the stovetop or microwave. If you find the gnocchi have soaked up some of the liquid, add a little milk, fat-free half and half or broth to the pot while it heats up.

If you like this recipe be sure to check out some of our other instant pot meals!

Instant Pot Chicken Gnocchi Soup

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Prep Time 10

Cook Time 15

Course Main Course

Servings servings

Calories 258 kcal

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Equipment

Instant Pot

Ingredients

1 Tbsp. olive oil
1 lb. lean ground chicken
1 medium yellow onion diced
2 carrots peeled and diced in rounds
2 stalks celery diced
4 cloves garlic minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. paprika
4 cups low sodium chicken broth
1 lb. potato gnocchi
2 cups fresh spinach packed
1 cup frozen peas 130g
1 cup frozen corn 140g
1/2 cup fat-free half-and-half 115g

Optional Toppings

fresh chopped parsley
fresh grated Parmesan cheese
hot sauce

Instructions

Set your Instant Pot to the sauté setting. Add the olive oil, once hot, add the ground chicken. Cook until browned, breaking into bite size pieces. This takes about 5 minutes. If using frozen ground chicken do the same this may just take longer to cook.
Add the salt, pepper, basil, paprika and oregano to the chicken. Stir to evenly coat.
Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and garlic is fragrant.
Pour in the chicken broth, stirring well to combine and to scrape any bits off the bottom of the pot. This will prevent the "burn" warning.
Add the gnocchi to the pot. Stir well to combine.
Put the lid on the Instant Pot, set the valve to sealing position, and cook on Manual High Pressure for 5 minutes.
When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid.
Set the Instant Pot back to the sauté setting. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through.
Add in the fat-free half-and-half, stirring until well combined.
Allow the soup to simmer for a few more minutes until it's heated through and the peas and corn are warm.
Taste and adjust seasonings as needed.
Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.

Notes

All nutritional information is an estimate and will vary with substitutions.
Use any preferred ground meat for this gnocchi soup.
Beef broth, veggie broth or bone broth may be used in place of chicken broth.
Add any fresh or frozen vegetables you prefer.

Stove top instructions: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces, about 5 minutes. Add the salt, pepper, basil, paprika, and oregano to the chicken, stirring to coat evenly.

Mix in the garlic, onions, carrots, and celery, sautéing for about 2-3 minutes until the vegetables start to soften and the garlic becomes fragrant. Pour in the chicken broth, making sure to stir well, scraping any bits from the bottom of the pot.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Add the gnocchi and continue to simmer until they rise to the surface and are cooked through approximately 3-4 minutes.

Transfer the browned chicken to the slow cooker. Add salt, pepper, basil, paprika, oregano, garlic, onions, carrots, celery, and chicken broth. Stir to combine.