Instant Pot Chicken Gnocchi Soup Recipe

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 recipe is for you! 

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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!

WHERE CAN I FIND THE RECIPE CARD FOR THIS Instant Pot Chicken Gnocchi Soup Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Instant Pot Chicken Gnocchi Soup Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned – like me! – and like to have a printed out recipe card.

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LOOKING FOR GREAT SLOW COOKER & instant pot SOUP RECIPES? CHECK THESE OUT!

• Slow Cooker Potato Soup Recipe
• Slow Cooker Barley Beef Soup Recipe
• Slow Cooker Split Pea Soup Recipe
• Slow Cooker Clam Chowder Recipe
• Slow Cooker Tomato Basil Soup Recipe

You can find some great slow cookers on Amazon, delivered right to your door!

How to Make This Instant Pot Chicken Gnocchi Soup Recipe

Instant Pot Chicken Gnocchi Soup Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 cup veggies (diced carrots and peas)
• 1 tbsp 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 tbsp 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. 

To print this Instant Pot Chicken Gnocchi Soup Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!

Instant Pot Chicken Gnocchi Soup Recipe

Print

Instant Pot Chicken Gnocchi Soup

Ingredients

• 2 tbsp olive oil
• 1 medium onion diced
• 4 garlic cloves minced
• 1 cup veggies diced carrots and peas
• 1 tbsp 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 tbsp corn flour
• ½ cup heavy cream
• 1 cup fresh whole basil leaves
• Optional garnishes to serve: grated parmesan chopped basil etc.

Instructions

1. Set the instant pot to sauté mode. Add the olive oil, onions, garlic and sauté for 1 minute.
2. Add the vegetables, dried herbs and sauté for 1 minute.
3. Add the chicken cubes, chicken broth, salt and black pepper. Mix well.
4. 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.
5. When done, naturally release the pressure for 10 minutes, the quickly release the rest of the pressure.
6. Turn on the sauté mode again. Add the gnocchi and cook until gnocchi floats, about 2 minutes.
7. 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.
8. Add the fresh basil and sauté for 1 more minute. Turn off the Instant Pot.
9. Serve immediately garnished with freshly grated parmesan cheese, chopped fresh basil etc.

Recipe Notes

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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