You have to try this creamy chicken gnocchi soup that you can make in the Instant Pot. It is instantly satisfying, packed full of flavor, and the Instant pot takes all the stress away. What’s not to like?
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When it comes to instant pot soup recipes I think this one has to be up there with one of the family favorites. Beautifully succulent and tender chicken, lots of flavor from ingredients like thyme and garlic powder, and made extra comforting with the welcome addition of gnocchi. This is such a great dish that I think all members of the entire family are going to love it.
I know how busy weeknights can be and trying to find a recipe that uses simple ingredients can be difficult. But this instant pot recipe is one that is going to have your weeknights sorted, especially on those cold and dark nights. It is such a comforting meal. It is such a versatile recipe and once you have mastered it you can add things to it, or even substitute some of the ingreidents for others. I have suggested a few below. So let’s get right to it.
Ingredients needed for the Instant Pot Chicken Gnocchi Soup
- 1 tablespoon butter
- 1/2 white onion diced
- 1 tbsp garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- salt and cracked black pepper to taste
- 4 cups chicken broth
- 1-pound chicken breast, about 2 breasts
- 1 ½ cups of whole milk
- 2 teaspoons cornstarch
- 2 large carrots coarsely shredded
- 1 (16-oz) package of potato gnocchi uncooked
- 2 cups fresh baby spinach
Looking for more delicious Instant Pot recipes? Give these reader favorites a try:
Instant Pot Mashed Butternut Squash | Instant Pot Chili Con Carne | Instant Pot Chicken Enchilada Soup Chili’s Copycat | Instant Pot Lasagna Soup
How to make the Instant Pot Chicken Gnocchi Soup
Now that you have got all of the ingredients together it is time to make the dish.
Step 1: Sauté Onion and Garlic
Turn the Instant Pot on to sauté mode. When it has warmed up, add in the butter. When the butter has melted, add in the onions. Sauté for 3-5 minutes until onions are translucent. Next, add the minced garlic to the onions and sauté for about 30 seconds. Press cancel on your Instant Pot.
Step 2: Add seasoning and chicken
Add in the garlic powder, thyme, salt, pepper, chicken broth and chicken breasts.
Step 3: Pressure cook ingredients
Place the lid on the Instant Pot. Close the sealing valve and pressure cook on high for 10 minutes. Once time is done, do a quick release by opening the pressure valve to release all the pressure.
Step 4: Remove chicken and shred it
Remove the cooked chicken breasts. Shred the chicken with two forks and transfer it back to the Instant Pot.
Step 5: Stir in the slurry
Turn the Instant Pot on to sauté mode. In a separate small bowl, mix together the milk and corn starch to create a slurry. Stir the soup while slowly adding in the slurry mixture.
Step 6: Add in carrots and gnocchi
Add in the carrots and gnocchi. Allow them to cook for about 5 minutes or until carrots have softened and gnocchi are cooked through. Stir in spinach and cook for 1 minute or until spinach has wilted. Serve warm with a green salad and crusty bread on the side.
Recipe notes and tips
With many recipes, no matter the simplicity or ease of it, there will always be extra tips to take note of. It will help you to ensure that you can get the recipe right the first time. I have a couple of suggestions and notes that will help you when making this recipe.
- You will be using the instant pot at high pressure so make sure you use the natural release setting before you open the lid.
- This recipe will also work in a slow cooker. Just make sure you put it on so there is enough time to cook. 4 hours on high and 6-8 hours on low.
- Have all the ingreidents to hand to make this a speedy recipe to follow.
- You could use olive oil instead of butter.
- If you are unsure you will likely find gnocchi in the pasta aisle.
Variations to try
When it comes to any recipe it is always good to hear of any variations you could make and try. This is by no means an exact recipe, and you can do your own thing regarding what you add or how you make it. Here are a couple of recommended variations that you might want to try.
- You could use shredded chicken if you wish or have any leftover. The chicken won’t need cooking, so you might want to add it at the end.
- If you want, you could also make your own chicken stock and use that. This can be a great way to add an intensity of flavor.
- This recipe calls for thyme, but you could also add Italian seasoning as a great substitution.
- Try using vegetable broth for a different flavor. You could also omit the chicken and replace it with vegetables to make a vegetarian version. Things like mushrooms would work well.
- You could use turkey instead of chicken as a twist during the holiday season.
- Skinless chicken thighs will also work really well in this recipe.
FAQs
There will always be questions that people may have even though it may be seen as an easy recipe, so hopefully, I will have managed to answer some of the most commonly asked questions below.
What should I serve with this creamy soup?
It is a great dish to serve with crusty bread. You could also add some small dumplings as well if you wish. It is a really hearty soup recipe so doesn’t need much. Sprinkle some parmesan cheese over the top before serving.
Can you make this ahead of time?
This instant pot gnocchi soup is one that you don’t necessarily need to make ahead of time as the instant pot works fast. But you can prepare all of the ingredients ahead of time to make things easier when you are ready to make it.
What should I do with leftovers?
If you have any leftovers then make sure you let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave. Make sure you stir regularly.
I hope you enjoy your Instant Pot Chicken Gnocchi Soup.
Instant Pot Chicken Gnocchi Soup
Equipment
Ingredients
- 1 tablespoon butter
- 1/2 white onion
- 1 tbsp garlic minced
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- salt to taste
- black pepper to taste
- 4 cups chicken broth
- 1 pound chicken breast about 2 breasts
- 1 ½ cups milk
- 2 teaspoons cornstarch
- 2 carrots coarsely shredded
- 1 16-oz package potato gnocchi uncooked
- 2 cups baby spinach
Instructions
- Turn the Instant Pot on to sauté mode. When it has warmed up, add in the butter.
- When the butter has melted, add in the onions. Sauté for 3-5 minutes until onions are translucent.
- Next, add the minced garlic to the onions and sauté for about 30 seconds.
- Press cancel on your Instant Pot.
- Add in the garlic powder, thyme, salt, pepper, chicken broth and chicken breasts.
- Place the lid on the Instant Pot. Close the sealing valve and pressure cook on high for 10 minutes.
- Once time is done, do a quick release by opening the pressure valve to release all the pressure.
- Remove the cooked chicken breasts for the Instant Pot. Shred the chicken with two forks and then transfer it back to the Instant Pot.
- Turn the Instant Pot on to sauté mode.
- In a separate small bowl, mix together the milk and corn starch to create a slurry.
- Stir the soup while slowly adding in the slurry mixture.
- Add in the carrots and gnocchi. Allow them to cook for about 5 minutes or until carrots have softened and gnocchi are cooked through.
- Stir in spinach and cook for 1 minute or until spinach has wilted.
- Serve warm with crusty bread or rolls on the side.
Nutrition