This healthy instant pot gnocchi soup with chicken is made in an Instant Pot to make an insanely delicious recipe that the whole family will enjoy.
Ok, so something you should understand about my household: soup is not typically considered a main meal by all adults.
BUT, I put that theory to the test when I made the best healthy instant pot baked potato soup, and, even furthermore put to the test when I made this healthy instant pot creamy chicken gnocchi soup.
What ingredients do you need to make chicken gnocchi soup?
- Milk
- Corn starch
- Olive oil
- Carrots
- Celery stalk
- White or yellow onion
- Garlic cloves
- Dried Basil
- Salt
- Thyme
- Chicken broth
- Chicken breast
- Dry potato gnocchi
- Baby spinach
I am happy to report now that soups have been enjoyed as main meals, and even repeat requested!
Lately, I find myself having less and less time to make dinner, and thought of getting lots of pans dirty in the process makes it even less appealing. One setting I recently discovered on my Instant Pot is the sauté setting.
It’s awesome, you can sauté and then add other ingredients in and a few minutes later (literally, that’s all it takes) you have yourself a meal! And there’s potato gnocchi, YUM!
What are the benefits of an Instant Pot?
- My absolute favorite part of an Instant Pot is making soups because they only take a fraction of the time and not much prep work.
This soup uses milk and cornstarch to give it a nice cream texture and is full of incredible flavors that come together in 10 minutes in an instant pot, you’ll love it and be enjoying it for cozy meals all season long.
Other recipes you might enjoy similar to this chicken gnocchi soup:
- 5 ingredient Chicken Gnocchi with Alfredo Pesto
- Butternut Squash Gnocchi Recipe
- 5 Ingredient Instant Pot Chicken Alfredo
Instant Pot Chicken Gnocchi Soup
Ingredients
- 2 cups milk I used 2% but you can use any kind you'd like
- 3 tablespoons corn starch
- 1 teaspoon olive oil
- 2 carrots large, diced (about 3/4 cup)
- 1 celery stalk diced (about 1/2 cup)
- 1/2 onion white or yellow , small , diced (about 1/2 cup)
- 2 garlic cloves minced
- 1 teaspoon basil dried
- 1 teaspoon salt
- 1 teaspoon thyme I like using fresh thyme
- 4 cups chicken broth
- 1 lb boneless skinless chicken breast cut into 1 inch cubes
- 1 dry potato gnocchi 17 oz package
- 2 cups baby spinach
Instructions
- In a bowl mix together the milk and corn starch, whisking until incorporated. Set aside, but whisk before adding into the soup at a later time.
- Select the Saute setting on a 6 quart Instant Pot and pour in the olive oil, then add in the diced carrots, celery and onion and stir occasionally for 3 minutes, then add in garlic, basil, salt and thyme and stir, cooking for another 2 minutes.
- Add in the chicken broth, milk and cornstarch mixture, chicken breast, potato gnocchi and spinach and stir to combine, scraping down the sides of the pot.
- Secure the lid and set the pressure release to Sealing. Press the Cancel button to reset the cooking program, then select the Stew or Poultry setting and set the cooking time for 8 minutes at high pressure.
- When the timer goes off, turn the valve from Sealing to Venting to release the pressure. This will make a hissing sound and the steam will come out which takes a few minutes. When it is done releasing steam, open the lid and stir.
Jess Fout says
I am SO GLAD this recipe popped up in my inbox today!
This is now the plan for tonight’s dinner — only substitutions I will need to make are chopped potatoes for the gnocchi & leftover rotisserie chicken for the raw chicken. I even have a baguette we need to use up that will be perfect on the side. Can’t wait to try this! Your recipes are always a hit in my house!
Sweetphi says
I hope you absolutely love this soup – it’s so comforting and delicious – and I love those substitution you mentioned. Thank you so much for your kind words, truly appreciate it!!!
Meagab says
This turned out super tasty, I will definitely make it again.
I did however have any issue after it finished cooking, your recipe suggests a quick release but when I did this I got the dreaded splurting of milky liquid out of the knob. I think this soup definetely needs a few minutes of natural release before quick release to avoid this.
Sweetphi says
Thank you so much for the feedback, so glad you liked the recipe. I will definitely add your note to the recipe, because this happened to my cousin as well. No idea why it’s not happening when I make this lol, but I will add this in case others are having the same thing!
Kim Kidd says
I don’t have an Instant Pot. This will work in regular stock pot on stove right ? Just cook it all till done. Right ? I have all the ingredients for today. Frozen chicken. But I can figure that out. Thanks for your help !
Sweetphi says
Yes, it will totally work on the stovetop! Let me know how it turns out for you, many people have loved this soup!!! Thanks for commenting
Rachael K says
I just made this soup and holy moley is it DELISH, Phi!!! Your photos are so true to what the food actually looks like! I love it! This recipe (and the instant pot baked potato soup) are SO GOOD. I love soup but it always seemed so time consuming to make! These take less than 30 minutes! Making this again for sure! 🙂
Sweetphi says
THANK YOU SOOOO MUCH for your sweet comment and awesome feedback Rachel! I truly appreciate all your support and absolutely love talking about kitchen stuff and cooking with you. It was your genius idea from which this recipe came, so I truly appreciate it and am so glad you liked it! I too am kinda obsessed with my Instant Pot. I seriously use it so much now because one can make such flavorful things without spending hours over the stove, stirring and stirring. It’s just ‘set-it’ and literally walk away lol. Thanks again for commenting, it made my day!
shawnna Griffin says
hey girl- this soup looks so tasty! yummy!
Sweetphi says
Thank you so much for commenting!! This soup is definitely a new winter fave (I love cooking in my Instant Pot now!)