Instant Pot Chicken Gnocchi Soup

Bowl of creamy chicken gnocchi soup with carrots and spinach sitting in front of an Instant Pot.

This creamy chicken gnocchi soup recipe is easy to put together. You can even start with frozen chicken breasts. It is a copycat recipe for Olive Garden's chicken gnocchi soup and tastes just like the real thing.

Prep Time10

Cook Time20

Total Time30

Servings: Servings

Author: Carlee

Ingredients

4 chicken breasts boneless, skinless
1 onion
2 carrots
4 celery stalks
2 teaspoons minced garlic
4 cups low sodium chicken broth
2 teaspoons oregano
1 teaspoon thyme
½ teaspoon salt
¼ teaspoon black pepper
14 ounces evaporated milk
3 Tablespoons cornstarch
16 ounces potato gnocchi
4 cups baby spinach packed

US Customary - Metric

Instructions

Dice 1 onion. Peel and slice 2 carrots and slice 4 celery stalks.
Put 4 chicken breasts, veggies, 2 teaspoons minced garlic, 4 cups low sodium chicken broth, 2 teaspoons oregano, ½ teaspoon salt, ¼ teaspoon black pepper and 1 teaspoon thyme in the Instant Pot. Put on the lid and make sure the vent is close. Pressure cook on high pressure for 10 minutes. (You may want to do 12 minutes if the chicken was frozen.)
Quick release the pressure. Chop or shred the chicken.
Stir in 14 ounces evaporated milk. Make a slurry with 3 Tablespoons cornstarch and little bit of water. Add the slurry and 16 ounces potato gnocchi to the Instant Pot.
Use sauté function to cook the soup. Stir frequently until the mixture is bubbling and thickened.
Stir in 4 cups baby spinach until wilted. Taste and adjust the seasoning to your liking.
Serve hot topped with a little Parmesan cheese, if desired. Store leftovers in the refrigerator.

Notes

This recipe was developed and tested in a 6 qt. Instant Pot.
You can use skinless chicken thighs in place of the breasts if you prefer dark meat.

Nutrition

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