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4.94 from 45 votes

Instant Pot Chicken Gnocchi Soup Recipe

Chicken gnocchi soup is the coziest soup ever! A creamy soup made with tender chicken, potato gnocchi, and spinach. It's like chicken soup, but better as it's so comforting and satisfying.
Author Diana
Servings 8 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • Instant Pot


  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 yellow onion diced
  • 1 stalk celery chopped
  • 2 cloves garlic crushed
  • 4 cups low sodium chicken stock
  • 2 chicken breasts boneless skinless
  • 1 cup carrots shredded
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt to taste
  • ¼ teaspoon ground black pepper
  • 1 package 16-ounce potato gnocchi fresh, dried, or frozen
  • 1 cup fresh spinach baby spinach or roughly chopped spinach leaves
  • 2 cups half and half


  • Heat oil and melt butter in the Instant Pot using the SAUTE setting. Add the onions and celery, and cook for 2 minutes or until the onion is soft and translucent. Add garlic and cook for a minute. Switch off the saute setting.
  • Add chicken or vegetable stock, raw chicken breasts, carrot, fresh thyme, salt, and pepper.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 7 minutes at high pressure. The Instant Pot will take around 7-8 minutes to come to pressure and start cooking. When the cooking program ends, quickly release the steam.
  • Carefully remove the lid, and take the chicken out and dice or shred it into pieces then set aside.
  • On the Instant Pot choose the SAUTE-low setting, and add in the gnocchi and let the soup simmer until the gnocchi float to the top (the recommended cooking time is usually written on the package). Switch off the saute setting.
  • Stir in the half and half, spinach, and chicken. Give the spinach a few minutes to wilt, and the soup is ready to be served!


  • Make sure that you don't slice the carrots too thin as they will be pressure cooked, and might fall apart.
  • If you're using frozen gnocchi, then I recommend taking them out of the freezer 1 hour prior to cooking.
  • The potato gnocchi are done when they float to the surface.
  • I like to use baby spinach leaves, but if you're using ordinary spinach then chop it roughly before adding it to the soup.
  • To make this soup dairy-free, substitute half and half with soy milk or coconut milk.
  • To make this soup vegetarian omit the chicken, and use vegetable stock.
  • If using rotisserie chicken, add it after pressure cooking and reduce the pressure cooking time to 3 minutes.
  • If the soup is not thick enough, you can thicken it by adding 2 tablespoons of cornstarch mixed with 1 tablespoon of water. Stir until the soup is thickened (keep in mind that the soup will thicken even more when it cools down).


Calories: 310kcal | Carbohydrates: 28g | Protein: 19g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 652mg | Potassium: 494mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3389IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 3mg