Creamy Instant Pot chicken gnocchi soup is so cozy and super delicious. It tastes like Olive Garden’s soup but can be made in no time at home.
Chicken gnocchi soup is like a creamy version of chicken and dumplings with extra veggies added. It is creamy, comforting, and is sure to become a favorite soup at your house as well.
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The best part is that this recipe is made in an Instant Pot, so it is pretty simple to make. You can even start with frozen chicken breasts, so it is perfect for when you forgot to thaw something for dinner.
It is one of those soups that sticks to your ribs and is hearty enough to eat as a meal. My soup adverse husband even sang its praises and ate it for dinner without making a sandwich to go with it.
I know that doesn’t sound like much of an accomplishment, but it really is. Usually, chili is the only thing that is made in a soup pot and qualifies as a meal in his eyes.
What Are Gnocchi?
Gnocchi are essentially Italian potato dumplings. They are made from mostly mashed potato with some eggs and flour mixed in.
Of course, you can make homemade gnocchi. But you can find them in the pasta aisle at the grocery store as well.
They cook up in just a few minutes and add a nice texture contrast in the soup. They are tender, almost like little potato pillows.
Making the Soup
Luckily, the soup is pretty easy to put together, so it is a perfect weeknight meal. There is a little chopping to do with the vegetables, but it’s not too bad.
If you are really pressed for time, most grocery stores offer pre-prepped vegetables. So, you may be able to pick up a mix of chopped onion, celery, and carrots if you want.
Otherwise, it really just takes a few minutes to get everything cleaned, diced, and sliced. Toss it into the Instant Pot along with some chicken, a little broth, some garlic, and a few herbs.
About 10 minutes on high pressure is all it will take to get the veggies tender and the chicken cooked. If you are using frozen chicken, you may want to do 12 minutes instead.
Either shred or chop the chicken and add it back to the pot. Stir in a can of evaporated milk and a cornstarch slurry.
Add the gnocchi and turn the instant pot to sauté. After a minute or two of bubbling, the gnocchi will be cooked, and the cornstarch will have had a chance to thicken up the broth.
Stir in some baby spinach at the end. It wilts in and adds great color and, of course, added nutrition.
Adjust your seasonings to you liking and dig in! It is so good and really pretty easy.
I wouldn’t be surprised if it becomes a staple on your dinner menu during the cold weather months. I know it is going to make regular appearances at our table.
Frequently Asked Questions
How do I store chicken gnocchi soup?
Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, you can freeze the soup.
If you plan to freeze soup, be sure to leave room in the container for it to expand as it freezes. You can use ziploc bags and freeze the soup flat for more economical use of your freezer space.
Soups with dairy and cornstarch don’t always have the same texture once they have been frozen, so be aware of that. But we don’t want to let a single drop of this goodness go to waste, so it’s better than nothing.
Do I have to use evaporated milk?
Not necessarily. It is just a great way to get the creamy texture without having to use half and half or cream.
You can certainly use some half and half or cream. Or check out my ideas for substitutions for evaporated milk.
What do I do if my soup is too thick?
As it sits, the gnocchi will continue to soak up some of the liquid from the soup. If it gets too thick, just stir in a splash of milk, water, or broth to loosen it back up.
If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more? Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Instant Pot Chicken Gnocchi Soup
- 4 chicken breasts boneless, skinless
- 1 onion
- 2 carrots
- 4 celery stalks
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 2 teaspoons oregano
- 1 teaspoon thyme
- 14 ounces evaporated milk
- 3 Tablespoons cornstarch
- 16 ounces gnocchi
- 4 cups baby spinach packed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Dice the onion. Peel and slice the carrots and slice the celery.1 onion, 2 carrots, 4 celery stalks
- Put chicken, veggies, garlic, broth, and spices in the Instant Pot. Cook on high pressure for 10 minutes. (You may want to do 12 minutes if the chicken was frozen.)4 chicken breasts, 2 teaspoons minced garlic, 4 cups chicken broth, 2 teaspoons oregano, 1 teaspoon thyme, ½ teaspoon salt, ¼ teaspoon black pepper
- Quick release the pressure. Chop or shred the chicken.
- Stir in the evaporated milk. Make a slurry with the cornstarch and little bit of water. Add the slurry and the gnocchi to the Instant Pot.14 ounces evaporated milk, 3 Tablespoons cornstarch, 16 ounces gnocchi
- Use sauté function to cook the soup. Stir frequently until the mixture is bubbling and thickened.
- Stir in the spinach until wilted. Taste and adjust the seasoning to your liking.4 cups baby spinach
- Serve hot. Store leftovers in the refrigerator.