This Instant Pot Chicken Gnocchi Soup is one of my favorite soups of all time, easy, tasty, family friendly and 100% delicious. A family hit for sure.

I love soups, whether it be winter, summer, spring of fall. I don’t really care about the month because I’m just a comfort food lover all round.

This Instant Pot Chicken Gnocchi Soup is one of our family favorites. I’ve been having people ask me for a long time how to make my regular version of this soup for the instant pot and here you go!

Olive Garden has always been a favorite of ours to go to and when I made my original recipe many years ago it became a instant hit with everyone.

I’ve had so many questions of different ways to make this Chicken Gnocchi Soup that I’m finally giving you the instant pot version that you’ve been waiting for.

WHY THIS RECIPE WORKS:

The instant pot is a great versatile kitchen tool and this recipe is made all in this pot.
Minimal ingredients and time help this whip up in no time.
This serve a whole family of 4-6 people.

Whenever we do go to Olive Garden this is the one soup that I always get, some of my other favorite recipes from Olive Garden include Pasta e Fagioli and Lemon Crumb Cake.

I love copycat recipes, they have always been some of my favorite because not only does it save you money, but they usually are really easy to make.

We make them often at home because we try not to eat out as much anymore these days, so we’ve tried creating so many of our favorite restaurant recipes you can make homemade.

HOW TO MAKE INSTANT POT CHICKEN GNOCCHI SOUP, STEP BY STEP:

Heat oil in an instant pot on sauté setting. Add the onion, carrots and celery and cook for two minutes. Add garlic and cook one more minute. Add the flour and cook for 1-2 minutes stirring constantly.
Pour the chicken broth in and stir to dissolve flour mixture.
Place the chicken breasts in the broth. Replace cover and lock lid into place, move the pressure valve to sealing position. Cook on manual pressure cook (high) for 15 minutes. Release pressure by moving the valve to “vent” when the timer goes off.
Remove the chicken from the instant pot and shred with two forks.
Place the chicken back into the instant pot and add the milk, spinach, salt and pepper.
Add the gnocchi to the broth and vegetables and set the pressure cooker on “Saute”. Cook the gnocchi according to the package directions, or until it starts to float.
Add your spinach, salt and pepper then pour in your milk and stir.
Turn off the instant pot and let it cool for 5 minutes before serving.

This Chicken Gnocchi Soup is one of our families favorite recipes to make, it is just super easy, either in the instant pot or in a regular pan, it just depends on our mood.

We have used regular sized gnocchi for this and mini as well, both work well and we like either, you can find the mini at your local grocer like Walmart, that is where we get ours.

This soups turns out to be just the right texture, if you feel that it is too thin you can thicken it up by mixing 1 Tbs of cornstarch with 1 Tbs of cold water and sautéing until it thickens.

HOW TO STORE:

Since this recipe has cream in it, it needs to be refrigerated. So if you do have any leftovers place in an airtight container and it should keep up to 3-4 days.

I do not recommend freezing this recipe as any soup that has cream in it tends to separate a little bit when you thaw it out. But you can freeze it if you like as long as you heat it up slowly.

To freeze place in an airtight container, it will keep for about 1 month stored in the freezer.

WHAT SIZE INSTANT POT SHOULD I USE?

We make this in our 6 quart instant pot. If you don’t own an instant pot and still want to make a variation of this sou please see my link above for the stovetop recipe.

We use this Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker. I really enjoy this instant pot because it is all digital.

There are other Instant Pot’s out there, and we have gone through many different ones as they really are a handy tool to have around the house.

So any 6 quart pressure cooker will work for this recipe.

HOW TO MAKE IN THE SLOW COOKER:

To make gnocchi soup in the slow cooker, start by sauteing the carrots, onions and celery over medium heat for 2-3 minutes.
Add the garlic and cook for one additional minute.
Place the vegetables, broth and chicken breasts in the slow cooker and set the temperature to low.
Cook for four hours, then remove the chicken and shred it with two forks.
Add the chicken back into the slow cooker with the gnocchi, cream, spinach salt and pepper and cook for one more hour.

This soup is really one of our favorite and everyone in our family loves it, now that you have methods to make it in the instant pot, slow cooker and stovetop you have no reason not to make it.

You really won’t regret this. If you want to save some money and make some recipes at home that you love from your favorite restaurant this Chicken Gnocchi Soup is one of the ones you need to whip up!

The flavors really mesh wall in this Instant Pot Chicken Gnocchi soup and we just absolutely can’t get enough, we literally make it at least once a month.

TRICKS AND TRICKS:

To thicken your soup mix together 1 Tbs water with 1 Tbs cornstarch and heat in instant pot on saute until thickened.
If you want a richer version of this you can use heavy cream or half and half.
If you are not the hugest fan of garlic, you can cut that back.
You can freeze this soup but it may become watery when defrosted.
We have instructions on how to make in the slow cooker above as well as the stove top linked at the top.
You can use kale in this soup, but we prefer spinach but either will work fine.

If you are looking for the perfect tasting, family-friendly comfort food recipe, this Instant Pot Chicken Gnocchi Soup needs to be on your must make list.