This Instant Pot Chicken Gnocchi Soup Recipe is going to knock your warm, fuzzy socks off this fall and winter! If you love curling up with a nice hot bowl of soup, then this Instant Pot Chicken Gnocchi Soup recipe is for you!
Instant Pot Chicken Gnocchi Soup Recipe
This Instant Pot Chicken Gnocchi Soup Recipe is seriously close to the Olive Garden Chicken Gnocchi Soup that we all know and love...don't they have the perfect lunch special out of all of the chain restaurants? What is it, like $6.99 for all you can eat soup, salad and bread sticks? I love that place, not for their "Italian Food," but for that lunch special alone.
This is a hearty, filling soup and it is perfect for those lazy, chilly fall and winter days - or if you are in a climate like Miami, for those long stormy Sunday afternoons!
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How to Make This Instant Pot Chicken Gnocchi Soup Recipe
Instant Pot Chicken Gnocchi Soup Ingredients
- 2 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 cup veggies (diced carrots and peas)
- 1 tablespoon dried mixed herbs
- 1 lb. chicken breast, cubed
- 3 cups reduced salt chicken broth
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 16 oz packet spinach gnocchi
- 2 tablespoon corn flour
- ½ cup heavy cream
- 1 cup fresh whole basil leaves
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
Optional garnishes to serve: grated Parmesan, chopped basil etc.
Instant Pot Chicken Gnocchi Soup Recipe
Set the instant pot to sauté mode. Add the olive oil, onions, garlic and sauté for 1 minute.
Add the vegetables, dried herbs and sauté for 1 minute.
Add the chicken cubes, chicken broth, salt and black pepper. Mix well.
Cancel the sauté settings. Close the lid of the instant pot and turn the valve to seal position. Pressure cook on high pressure for 6 minutes.
When done, naturally release the pressure for 10 minutes, the quickly release the rest of the pressure.
Turn on the sauté mode again. Add the gnocchi and cook until gnocchi floats, about 2 minutes.
Meanwhile, mix the corn flour into the heavy cream. Mixture will be lumpy. Add the corn flour mixture into the instant pot. Sauté for 1 minute.
Add the fresh basil and sauté for 1 more minute. Turn off the Instant Pot.
Serve immediately garnished with freshly grated Parmesan cheese, chopped fresh basil etc.
Notes on this Instant Pot Chicken Gnocchi Soup Recipe
You can use plain gnocchi!
The vegetables can be switched around: peas, carrots, celery, beans etc. You can also use frozen veggies, no need to thaw first.
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To print this Instant Pot Chicken Gnocchi Soup Recipe, simply click the recipe card below!
I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Instant Pot Chicken Gnocchi Soup
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 cup veggies diced carrots and peas
- 1 tablespoon dried mixed herbs
- 1 lb. chicken breast cubed
- 3 cups reduced salt chicken broth
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
- 16 oz packet spinach gnocchi
- 2 tablespoon corn flour
- ½ cup heavy cream
- 1 cup fresh whole basil leaves
- Optional garnishes to serve: grated parmesan chopped basil etc.
Instructions
- Set the instant pot to sauté mode. Add the olive oil, onions, garlic and sauté for 1 minute.
- Add the vegetables, dried herbs and sauté for 1 minute.
- Add the chicken cubes, chicken broth, salt and black pepper. Mix well.
- Cancel the sauté settings. Close the lid of the instant pot and turn the valve to seal position. Pressure cook on high pressure for 6 minutes.
- When done, naturally release the pressure for 10 minutes, the quickly release the rest of the pressure.
- Turn on the sauté mode again. Add the gnocchi and cook until gnocchi floats, about 2 minutes.
- Meanwhile, mix the corn flour into the heavy cream. Mixture will be lumpy. Add the corn flour mixture into the instant pot. Sauté for 1 minute.
- Add the fresh basil and sauté for 1 more minute. Turn off the Instant Pot.
- Serve immediately garnished with freshly grated parmesan cheese, chopped fresh basil etc.
Notes
The vegetables can be switched around: peas, carrots, celery, beans etc. You can also use frozen veggies, no need to thaw first.
As most of you know, the economy for blogging is not doing so great right now, so I’m working double time trying to get my reader visits up! I don’t really do sponsored posts on my blog anymore, so I rely on advertising revenue as a source of income.
More readers means more advertising revenue…which means more bills being paid during this awful Covid-19 pandemic!
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Ian says
Can this be done in the crock pot? I dont have an instant pot
Jenn says
You can still use a crockpot, but this is a pressure cooker recipe. I would suggest cooking it for 6-8 hours in a slow cooker.