Quick, delicious, and hearty enough to be a main, it’s Instant-Pot Chicken Gnocchi Soup!
Ah, soup season. One of my favorite times of the year, when the temps cool down and the humidity finally starts to decrease. Bring on the soup, cardigans, and PSL! On an ideal weekend afternoon, I would have a pot of soup simmering on the stove for hours, and my family and I would enjoy its slow-cooked goodness at dinner. However, the reality is that our weekends are filled with sports practices and tournaments! That’s where my Instant Pot is worth its weight in gold.
The beauty of Instant Pot cooking is that I can get that slow-cooked flavor in much less time. For a soup like Instant Pot chicken gnocchi soup, that means we can be out and about all day and still enjoy a hearty, delicious meal at home. The chicken broth, pillowy gnocchi, chicken pieces, and veggies make for a rich, filling soup that everyone in my family loves.
Instant Pot chicken gnocchi soup is a wonderful recipe to get to know, whether your weekends and evenings are busy, or you just want to spend less time in the kitchen. It’s a rustic, filling soup that can be rounded out with breadsticks and a green salad or saved as a packable lunch for the office.
Making this soup gluten-free
Instant Pot chicken gnocchi soup can be a delicious gluten-free soup. Three ingredients in particular can make this happen. First, look for gluten-free potato gnocchi. Most supermarkets carry it. Secondly, make sure your cornstarch is 100% pure cornstarch, which is naturally gluten-free, and check that your chicken broth doesn’t contain any gluten, too. Once you make those swaps, this soup is perfect for anyone following a gluten-free diet!
How do I store leftovers?
Store leftover soup in an airtight container. It can be refrigerated for up to 3 to 4 days. You can also freeze it. To freeze it, pour the cooled soup into a resealable freezer bag that is standing up in a bowl. Flash-freeze standing up for about 30 minutes, spread out the semi-frozen soup in the bag, and lay flat to store. Freeze for up to 3 months.
Serving suggestions
To serve Instant Pot chicken gnocchi soup as a main, all you need is your favorite bread and a good salad. Our family loves these make-ahead Olive Garden Breadsticks. For a salad, a simple Caesar Salad or the elegant Mediterranean Salad work well. For leftovers, or if you’re making this soup for meal prep lunches, I like to pack a sleeve of crackers for the soup plus some fresh veggies and hummus for dipping. Easy and delicious!
Instant Pot Chicken Gnocchi Soup
Ingredients
- 1 tablespoon butter
- 1 small onion diced
- 3 cloves garlic minced
- 2 ribs celery sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Salt and cracked black pepper to taste
- 4 cups chicken broth
- 4 small chicken breasts 4 ounces each
- 2 teaspoons cornstarch
- 1 1/3 cups milk warmed
- 2 cups shredded carrots
- 1 16-ounce package potato gnocchi
- 2 cups fresh baby spinach
- Grated Parmesan cheese for garnish (optional)
Instructions
- Set your Instant Pot to sauté and melt the butter. Add the diced onion, garlic, and celery. Cook for 2-3 minutes until the onion softens, stirring in the garlic powder, oregano, thyme, rosemary, salt, and pepper.
- Pour in the chicken broth and add the chicken breasts, ensuring they are covered. Lock the lid and pressure cook on high for 6 minutes.
- Let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Remove the chicken and shred it with two forks before returning it to the pot.
- Mix the cornstarch with the warmed milk and stir it into the soup along with the shredded carrots and gnocchi. Set the Instant Pot to sauté mode and simmer for 2-3 minutes until the gnocchi float. Finally, stir in the spinach until it wilts. Serve hot, garnished with Parmesan cheese if desired.
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