Instant Pot Chicken Gnocchi Soup is a satisfying comfort food dinner made in just 30 minutes. The creamy soup is so nice with the healthy vegetables and the shredded chicken – quick, easy and delicious!
We love soup. I mean, we love soup.
And cake. Ahem.
But mostly we love soup, and especially so when it’s freezing cold outside.
My 15 month old will eat anything, but the preschooler is a bit more picky when it comes to soups.
Definitely not smooth blended ones (sad, because I adore a creamy pumpkin soup). She’s into brothy ones with lots of delicious things to pick out!
I’ve been trying to broaden my repertoire of favorite restaurant foods made at home, cough cough Olive Garden copycat cough cough, so we’ve been having a lot of chicken and gnocchi soup lately.
And I just have to say, this way of making it in the instant pot is by far the easiest and quickest I have found!
Best of all? Kid rating is 10/10. You can’t beat that.
My top tips to make this Instant Pot Chicken Gnocchi Soup absolutely foolproof:
- The chicken cooks fastest if it’s fully defrosted and the chicken breasts are on the smaller side. But the beauty of an instant pot is that you don’t need a lot of additional cooking time if you just happened to forget to defrost some chicken! Simply add around 5 minutes to the pressure cooking time. Make sure to check the meat before continuing with the recipe – depending on the thickness of the chicken breast it might need a little longer.
- Make sure to whisk very well when adding the liquid. Don’t get scared when the flour starts seizing up and it looks thick and pasty – you need to get all of the liquid in and whisk very well to avoid any lumps. Nobody likes lumpy soup! So don’t pour the liquid too slow and whisk constantly while doing so.
- Do NOT thicken the broth too much, 1 minute is enough. If you thicken it too much, it will catch on the bottom of the instant pot and start to burn.
- Your choice of milky liquid! I use whole milk because that’s what we always have on hand, and I don’t want to add 2 cups of expensive cream to a soup. You can use anything you like though! Milk, half-and-half, cream or a mix of any.
Really. Make this.
Even if you secretly love cake more than soup??
Yes, even then.
Get the printable Instant Pot Chicken Gnocchi Soup recipe:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 3 tablespoons flour
- 4 cups water OR chicken broth
- 1 tablespoon thyme leaves OR 1 teaspoon dried thyme
- 1 pound chicken breast
- Salt and pepper
- 2 cups whole milk
- 2 large carrots, shredded (about 2 cups, not packed)
- 1 cup fresh spinach OR kale
- 1 16 ounce package potato gnocchi
- Sauté onion and garlic: Set your instant pot to sauté and melt the butter and olive oil in it. Add the onion and garlic and cook until softened, about 3 minutes.
- Make a roux: Add the flour, whisking vigorously, just until it stops foaming. Immediately pour in the chicken broth and whisk well to get out any lumps. Stir in thyme. Simmer until it thickens just slightly, about 1 minute.
- Pressure cook chicken: Add the chicken breasts to the liquid in the instant pot and, making sure it’s fully submerged, cook on high pressure for 6 minutes. Allow to naturally release pressure for 5 minutes, then release the remaining pressure manually. Check the chicken for doneness, then shred it with two forks and add it back to the soup.
- Finish soup: Stir the milk and carrots into the soup and simmer for 1-2 minutes. Add the spinach and gnocchi and simmer until gnocchi are cooked. Check for seasoning and serve immediately.
Nutrition (this is an estimate)
It’s the first 30 Minute Thursday of 2018!
After a bit of a break for the holiday season, we’re back with a small round for January.
I hope you enjoy these other quick and easy dinner recipes just as much as my Chicken Gnocchi Soup:
Our Favorite Easy Oven Baked Salmon from Kristine’s Kitchen
Easy Shepherd’s Pie from Pumpkin ‘N Spice