This instant pot chicken gnocchi soup is the coziest meal! If you are looking for a way to change it up from your classic chicken noodle soup, this will be your new go-to. Using the instant pot for this soup recipe means this meal only requires 30 minutes to make, making it perfect for a weekday dinner or meal prep. The instant pot is one of my favorite appliances because it is a quick way to make soup that tastes like it has been simmering on the stove for hours. This soup is packed with veggies and the pillowy gnocchi adds a delicious and comforting touch. The creamy and rich broth makes it a satisfying, filling meal. This soup is also easily made gluten free and dairy free! It is perfect for a fall or winter gathering or a hearty family dinner!
Why You’ll Love This Recipe
This soup is ready in 30 minutes!
It is a comforting and cozy meal.
This soup recipe is packed with veggies.
The broth is creamy and rich.
Using the instant pot makes this recipe so easy!
This recipe is easily adapted to be gluten free, dairy free and allergy friendly.
This soup is family-friendly.
Equipment Needed
All you need to make this delicious soup is an instant pot, cutting board and knife. My favorite cutting board lately is this Material Kitchen board. It is gorgeous and super sturdy! I am also
Ingredients Needed
Carrots: Carrots are the perfect addition to this instant pot chicken gnocchi soup because they are crunchy and packed with nutrients. They are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.
Onions: Onions add so much flavor to this soup. They are packed with nutrients and contain quercetin. My favorite onions to use here are sweet onions, but feel free to use any type of onion you prefer.
Garlic: Garlic is a great way to pack flavor into this soup. It has numerous health benefits.
Celery: Celery is a great addition to this soup because it is rich in various antioxidants! It is a great way to add some color into this soup.
Chicken: I like to use high-quality and organic meat whenever I can. My favorite place to get my meat is Butcher Box because they have organic and high-quality options and it gets delivered right to your door! Make sure the chicken is fully defrosted. This will help it cook faster.
Rosemary: I love the flavor that rosemary adds to this soup. Feel free to use fresh rosemary or dried. Rosemary is a rich source of antioxidants and anti-inflammatory compounds! I like to add tons of herbs to my food for the health benefits and flavor.
Dill: Feel free to use fresh dill or dried dill here as well. Dill is rich in antioxidants and a good source of vitamin C, magnesium, and vitamin A.
Salt: My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off their website.
Chicken Broth: I look for chicken broth with minimal ingredients and no fillers or added sugar, if possible. Bone broth is a great option here if you are able to tolerate it!
Gnocchi: This is the best part of the soup in my opinion! I am obsessed with gnocchi because it is pillowy and delicious. If you need a gluten free and dairy free option, make sure you are using gluten free and dairy free gnocchi.
Milk: If you are not dairy free, feel free to use cream here. If you need a dairy free option, use coconut milk for this instant pot chicken gnocchi soup!
Oil: This will be used in the bottom of the pot to saute the vegetables and chicken. I like to use avocado here!
Step-By-Step Instructions
Step 1: Gather all of your ingredients and equipment.
Step 2: Add oil to the bottom of the instant pot. Chop garlic, carrots, onion and celery and add to the instant pot and saute for 5 minutes, or until softened.
Step 3: Add in rosemary, dill and salt and stir.
Step 4: Slice chicken into small nuggets. Add the chicken to instant pot and saute for 7 minutes, or until chicken begins to lightly brown.
Step 5: Add chicken broth to the pot and pressure cook for 10 minutes.
Step 6: Add gnocchi and coconut milk and pressure cook for 2 more minutes. The gnocchi should be floating at the top of your pot. Serve immediately and enjoy!
Storage
Store this soup in an airtight container for 5 days in the refrigerator. I don’t recommend freezing this soup because the gnocchi will get soggy.
Recipe FAQ
Is there a specific instant pot you recommend using?
I love the Instant Pot Duo Crisp because it is an instant pot and an air fryer!
Is this soup similar to the Olive Garden chicken gnocchi soup?
This instant pot chicken gnocchi soup is similar to Olive Garden’s version, however it uses healthier and cleaner ingredients. I love that you can control what you put in your food when you cook at home!
Can I make this soup vegetarian?
If you are looking to make this soup vegetarian, feel free to omit the chicken and swap the chicken broth out for vegetable broth instead.
How do I know when the gnocchi is done cooking?
Gnocchi is done cooking when it floats to the top of the pot.
Can you overcook this soup?
Yes! This soup (and any soup) can be overcooked, so make sure you watch it carefully.
Do you have to slice the chicken prior to cooking?
Slicing the chicken prior to cooking it makes it cook faster and avoids having to shred the chicken later on! If you prefer to cook the chicken without cutting it, you will need to cook it for longer to ensure it is fully cooked. I would also recommend shredding it at the end.
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If you make this harvest bowl recipe, I would really appreciate a review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
Instant Pot Chicken Gnocchi Soup
Ingredients
- 4 carrots
- 4 celery stalks
- 2 cloves garlic
- 1/2 sweet onion
- 1 tsp rosemary, fresh or dried
- 1 tsp dill, fresh or dried
- Dash salt
- 1 package chicken breasts
- 6 cups chicken broth
- 1 package gnocchi (use gluten free and dairy free if needed)
- 1 cup milk (use coconut milk for dairy free)
- 1 tbsp oil
Instructions
- Gather all of your ingredients and equipment.
- Add oil to the bottom of the instant pot. Chop garlic, carrots, onion and celery and add to the instant pot and saute for 5 minutes, or until softened.
- Add in rosemary, dill and salt and stir.
- Slice chicken into small nuggets. Add the chicken to instant pot and saute for 7 minutes, or until chicken begins to lightly brown.
- Add chicken broth to the pot and pressure cook for 10 minutes.
- Add gnocchi and coconut milk and pressure cook for 2 more minutes. The gnocchi should be floating at the top of your pot. Serve immediately and enjoy!
This was yummy as usual! I used some leftover bison stock I had in my freezer along with the chicken broth and those flavors combined with the coconut milk pressure cooked into a warm thick soup! First time I’ve had soup in sooo long since I still can’t tolerate anything from a can! Thx!
Aw I’m so glad!
My husband and I both loved this soup! It’s super easy to make, an easy to follow recipe and really, really filling. I’ll definitely be adding this into our winter dinner rotation.
Aw yay! I’m so glad to hear that 🙂
Hi! I’m assuming you need to do a quick release after the 10 minutes and then pressurize the soup again for the 2 mins and do another quick release?
Yes!