Instant Pot Chicken Gnocchi Soup Recipe: Pillowy Dumplings in Rich Broth

This recipe delivers restaurant-quality soup with minimal effort, thanks to the Instant Pot’s efficiency. The broth becomes rich and aromatic while the gnocchi turn pillowy soft.

You’ll love how quickly this comes together—30 minutes start to finish—without sacrificing depth of flavor. Perfect for cozy weeknight dinners when you crave something hearty.

Ingredients for Instant Pot Chicken Gnocchi Soup

Rich broth, tender chicken, and pillowy gnocchi. Probably have most of this already.

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The chicken makes this dish. Boneless, skinless breasts stay tender in the Instant Pot—thighs work too but dark meat can shred. Costco has great pre-cut chicken for soups, or grab Perdue at the regular supermarket. For the gnocchi, shelf-stable De Cecco or Barilla holds up best (the refrigerated kind can get gummy). Look for potato gnocchi specifically—no substitutions here.

No heavy cream? Whole milk plus a tablespoon of flour gets you close. Out of fresh thyme? Dried at one-third the amount. The broth can be vegetable if you’re avoiding chicken, but the flavor won’t be as deep. Short on carrots? Sweet potatoes add a nice twist (peel and dice same size). The celery is optional but adds that classic mirepoix base.

Leftovers keep 3-4 days in the fridge—gnocchi soaks up broth so add a splash of water when reheating. Freezes for 2 months (without gnocchi, which gets mushy). I make a double batch of broth and freeze half for next time.

Step-by-Step Instructions for Instant Pot Chicken Gnocchi Soup

This method delivers tender chicken and pillowy gnocchi in a rich, velvety broth every time.

Step 1: Sauté Aromatics and Chicken

Set your Instant Pot to the Sauté function on Normal heat. Add the 2 tbsp unsalted butter and let it melt. Immediately add the finely diced yellow onion, diced carrots, and diced celery stalks. Cook for 4-5 minutes, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften.

Push the vegetables to the sides and add the 1 lb boneless skinless chicken breasts, cut into bite-sized pieces. Sauté for 3-4 minutes until the chicken loses its pink color on the outside. Stir in the 3 cloves minced garlic cloves, 0.5 tsp dried thyme, and 0.5 tsp dried rosemary, cooking for 30 seconds until fragrant.

Step 2: Deglaze and Pressure Cook

Sprinkle the 2 tbsp all-purpose flour over the chicken and vegetables, stirring to coat evenly. This creates a light roux that will thicken the soup beautifully. Cook for 1 minute to remove the raw flour taste.

Pour in the 4 cups chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Add the 1 whole bay leaf, 1 tsp salt, and 0.5 tsp black pepper. Secure the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes. The broth will transform into a rich, flavorful base.

Step 3: Release Pressure and Finish the Soup

Allow the pressure to release naturally for 5 minutes, then quick-release any remaining pressure. Open the lid carefully and remove the bay leaf. Stir in the 0.5 cup heavy cream—this adds a luxurious silkiness to the broth that perfectly complements the gnocchi.

Now add the 1 lb potato gnocchi and stir gently. Set the Instant Pot to Sauté on Low heat. Cook for 3-4 minutes, stirring occasionally, until the gnocchi float to the surface and become tender yet pillowy. Avoid over-stirring, as gnocchi can break apart easily.

Step 4: Adjust and Serve

Taste and adjust the seasoning if needed. The soup should be creamy but not overly thick—if it’s too rich, add a splash of warm water or additional chicken broth. Let it sit for 2 minutes off the heat to allow the flavors to meld together.

Ladle into bowls while hot, ensuring each serving has a generous portion of chicken, gnocchi, and vegetables. The gnocchi will continue to absorb the broth slightly, so serve promptly for the best texture. The result is a hearty, comforting soup with tender chicken and soft, dumpling-like gnocchi suspended in a velvety, herb-infused broth.

Common Mistakes When Making This Recipe

Overcrowding the Pot

Never exceed the two-thirds max fill line in your Instant Pot, especially with gnocchi that expand. I learned this the hard way when my soup boiled over and made a mess. Leave room for the ingredients to move during cooking. 🔥

Skipping the Deglaze

Always scrape the bottom after sautéing to release those flavorful browned bits. Those fond bits prevent the Burn notice and add depth. Use a wooden spoon and 1-2 tbsp broth to help lift them effectively.

If you see the Burn error, immediately release pressure, open the lid, and deglaze thoroughly before resuming.

Adding Gnocchi Too Soon

Gnocchi turn to mush if pressure cooked. Only add them after pressure cooking and releasing, during the final Sauté step. They need just 3-4 minutes to cook through perfectly.

Underseasoning the Broth

Taste before adding gnocchi and adjust seasoning. The broth should be bold enough to stand up to the cream and gnocchi. I often add an extra pinch of salt or black pepper at this stage.

Over-Stirring Gnocchi

Gnocchi are delicate. Stir just enough to distribute them in the broth, then let them cook undisturbed. Over-stirring causes them to break apart into a starchy mush. 💡

Frequently Asked Questions