Instant Pot Chicken Gnocchi Soup

4.92 from 34 votes

Pillowy gnocchi, ground chicken and veggies in a creamy broth for 233 calories a bowl. Copycat Olive Garden, ready in 25 minutes.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 233kcal

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 4 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 with salt and pepper as needed. A little cayenne is a great addition as well.
Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.

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.
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. Adjust with salt and pepper as needed. A little cayenne is a great addition!

Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook until browned, breaking it into bite-size pieces, about 5 minutes.
Transfer the chicken to the slow cooker. Add the salt, pepper, basil, oregano, paprika, garlic, onion, carrots, celery and broth. Stir to combine.
Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
About 20 minutes before serving, stir in the gnocchi and cook until they float to the top. Stir in the spinach, peas, corn and half and half. Cover until the spinach wilts and everything is heated through.

Nutritional information is an estimate and will vary with substitutions.
Use any ground meat you like.
To up the protein, use bone broth or double the meat. Add about an extra cup of broth if you double the meat.
Beef broth, vegetable broth or bone broth can replace the chicken broth.
Add any fresh or frozen vegetables you like.
Refrigerated gnocchi holds its shape best. If yours tends to get mushy, skip pressure cooking it and simmer it on sauté after you remove the lid, until it's cooked through.