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Chicken Gnocchi Soup title

Instant Pot Chicken Gnocchi Soup

Plump gnocchi, shredded chicken and vegetables in a rich chicken broth. Very easy recipe in the Instant Pot.
Course Main Course, Soup
Cuisine American, Italian
Keyword chicken gnocchi soup, instant pot chicken gnocchi soup, italian gnocchi soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 1-cup servings (8 1/4 cups total yeild)
Calories 310kcal
Author Toni Dash


  • 3 tablespoons olive oil
  • 6 Slices bacon chopped
  • 1 Onion chopped
  • 2 Carrots chopped
  • 2 Garlic cloves minced
  • 1 8-10 ounce boneless skinless Chicken breast
  • 4 cups Chicken broth low sodium
  • 1 Rosemary sprig
  • 2 teaspoons Italian seasoning
  • ¼ teaspoon dried thyme
  • ½ teaspoon Salt
  • ¼ teaspoon ground Black Pepper
  • 1 Pound fresh Gnocchi regular or gluten-free
  • 2 cups fresh Spinach chopped
  • ½ cup Heavy cream
  • cup shredded Parmesan cheese


  • Set the Instant Pot on the SAUTE setting. Add the olive oil and heat.
  • Add the chopped bacon and cook until cooked thoroughly, around 5 minutes.
  • Add the onions and carrots and cook until the onion is slightly translucent, around 5 minutes more.
  • Add the garlic, rosemary sprig, thyme and Italian seasoning and cook until fragrant, around 1 minute.
  • Pour in a little bit of the stock and scrape any stuck food particles that are sticking to the bottom of the Instant Pot insert. NOTE: this will prevent a BURN warning.
  • Add the chicken breast and rest of the stock.
  • Close the lid and valve and set on high pressure for 10 minutes.
  • Allow a NATURAL RELEASE for 5 minutes. Then perform a QUICK RELEASE to release any remaining pressure.
  • Remove the chicken breast and rosemary sprig.
  • Select the SAUTE setting and add the gnocchi. Cook until all the gnocchi have floated to the top of the soup (2-3 minutes).
  • While cooking the gnocchi use two forks to shred the chicken breast.
  • After the gnocchi is done cooking turn off the Instant Pot. Stir in the cheese and spinach. Stir for 1 minute until the spinach begins to wilt.
  • Add the shredded chicken and stir in the heavy cream. Serve hot!


Calories: 310kcal | Carbohydrates: 26g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 572mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3511IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 3mg