Chicken Gnocchi Soup – Instant Pot

Yet another tried and true Neiman family favorite, adapted for the INSTANT POT ! My kids are obsessed with Chicken Gnocchi Soup – Instant Pot version or stovetop, it doesn’t even matter. My recipe has way more action than what you’ll find at Olive Garden – it’s totally packed with chicken, vegetables, and delicious gnocchi. It makes a hearty meal with salad and bread and reheats beautifully. Here we go!

Chicken Gnocchi Soup – Instant Pot


  • 1 lb. boneless, skinless chicken breasts
  • 8 c. chicken broth
  • 2 c. half & half
  • 1 medium onion, diced
  • 2 large carrots, peeled and diced
  • 3 c. fresh spinach, chopped
  • 3 cloves garlic, minced
  • 1/8 t. nutmeg
  • 1 t. seasoned salt
  • 2 boxes gnocchi
  • 3 T. butter


  1. Set the Instant Pot to Sauté and add butter, onion, garlic, and carrot. Sauté until onion is translucent.
  2. Add chicken breasts and chicken broth to pot and hit cancel to get out of Sauté mode. Seal Instant Pot and pressure cook on "Poultry" setting for 30 minutes. Manually release pressure (use a towel over the valve) and open lid. Shred chicken and return chicken to pot.
  3. Add gnocchi to pot and pressure cook on "Soup" setting for 5 minutes to cook gnocchi. Once again, release pressure and open lid. Hit cancel and then change setting to Sauté. Add spinach, seasonings, and half & half and allow spinach to wilt and soup to heat through. Turn off Instant Pot and serve!
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The original recipe for Chicken & Gnocchi Soup, posted right here a couple of years ago, calls for chicken breast from a rotisserie chicken. The Instant Pot eliminates the need for that extra expense, because it cooks the chicken right in the broth pretty quickly, however, you can still use a rotisserie chicken if you prefer! Just skip the “cook for 30 minutes on Poultry setting” step. 

If you haven’t joined the Instant Pot craze yet, what are you waiting for? This little gadget is such a timesaver. We make baked potatoes in it at least once a week, and it takes just ten minutes! Macaroni and cheese from scratch in the same time it would take you to make the boxed kind. And so much better! If you’re on the fence, let me push you right off so you can join the madness. Check it out:

Worth every cent – I use mine almost every day! Occasionally I’ve had a total FAIL, so it’s not always foolproof! I will continue to share great recipes as I find them/create them. Enjoy!

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  1. Adrianna says:

    We just made this! It was dope, dude.
    Thank you!

    1. Laura Neiman says:

      Yay! I’m glad you liked it.

  2. Gina says:

    How would you make this with frozen chicken breasts?

    1. Wendy says:

      I think the recipe calls for 30 minutes cook time in the IP that’s more than enough time to cook your chicken breasts from frozen

    2. Tonya says:

      I just add an extra 5 minutes.

    3. Jamie says:

      Same way. I just did frozen tenders (all I had). Turned out great!

  3. TantaPenny says:

    This was amazing! I’ve tried a slow cook version and wasn’t impressed. This was perfect and so easy to prep. Thank you for sharing!

  4. Tonya says:

    I found this too thin for our liking, so I mixed corn starch and water together and thickened it up during the saute stage. Both my kids who like the gnocchi soup at Olive Garden also love this. They say it isn’t exactly the same, but it’s close enough.

  5. Scott says:

    How much is in a gnocchi ‘box’?

    1. Laura Neiman says:

      I’m not even sure? I’ve only ever seen one size package of gnocchi in the supermarket. I think it’s around a pound. Here’s an idea of what I buy on Amazon:

  6. Evelyn Thai- Uyen Nguyen says:

    can I leave out half and half since I don’t have it?

    1. Rebecca says:

      I have made this a few times now. I like it creamier so I use heavy whipping cream plus I add more chicken. This is super easy to make and it’s great for those cold winter days. Love love love this recipie!!!

      1. Laura Neiman says:

        Yay! I’m so glad you like it.

  7. Autumn luster says:

    Any experience freezing this soup?

    1. Laura Neiman says:

      Yes! It actually freezes beautifully. I haven’t frozen it long term, but usually I ladle some into a couple of small storage containers and freeze for my lunch a few weeks later.

  8. Hilary morgan says:

    I just made this and my whole family loved it. I used evaporated milk and it turned out just fine. Very yummy soup!

    1. Laura Neiman says:

      Yay! Really glad you liked it.

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