Steam curls up from the valve and your stomach starts talking back to you. You catch that hiss of pressure releasing, and suddenly the kitchen feels like a good place again. It's sorta like a comforting hug when you walk in from a long day.
You remember the smells that float up, rich with chicken and garlic and a hint of herbs. The broth depth is so inviting, you can't help but peek inside that Instant Pot. It9s like a secret bubbling just for you.
Then you notice the tender pull of shredded chicken, and soft gnocchi waiting to soak up every drop. This soup9s a real winner for cozy nights, and it works real good when you gotta feed folks without fuss.
Why This Recipe Works Every Single Time
- Pressure cooking locks in flavor so the broth gets deep and rich fast.
- The chicken comes out tender every single time with just 12 minutes on high pressure.
- Gnocchi cooks perfectly right in the pot without getting mushy or falling apart.
- Saut e9 mode lets flavors bloom before you seal it up, adding extra yum.
- Natural pressure release keeps the meat juicy and soup clear, no weird textures.
- Easy to swap ingredients if you wanna try different herbs or chicken parts.
All the Pieces for This Meal
- 1 teaspoon olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 5 cups water plus 4 teaspoon Better Than Bouillon chicken base
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 2 medium carrots, grated or diced
- 3 celery ribs, sliced quarter inch
- 1 teaspoon dried oregano, 2 teaspoon dried basil, 1 teaspoon dried parsley, and 1 bay leaf
- 1 teaspoon black pepper and 1 teaspoon kosher salt
- 3 tablespoon cornstarch mixed with 3 tablespoon water for thickening
- 1 cup half and half, warmed
- 1 lb gnocchi
- 4 kale leaves
- ½ cup Parmesan cheese
- 6 pieces crispy bacon, crumbled (or 3 oz bacon bits)
All these come together to make a soup that9s creamy but not heavy, packed with veggies, and just enough bite from the gnocchi. You gotta prep the veggies right, chop, grate, and get those herbs ready before you start, trust me it makes it go smoother.
Walking Through Every Single Move
First, set your Instant Pot to saut e9 mode and heat up the olive oil. Once it9s warm, toss in the diced onion and minced garlic. Stir those around till the onion turns translucent and smells real good.
Now add your water and Better Than Bouillon chicken base. Give it a nice stir so the broth base dissolves nicely. Then put in your chicken breasts or thighs, grated carrots, sliced celery, oregano, and basil.
Seal the lid tight and set the pot to cook on high pressure for exactly 12 minutes. You9ll hear that valve hiss soon after, signaling pressure building up.
When it9s done, let the pressure release naturally for 10 minutes. This is real important or your chicken might get tough. Then do a quick release to get rid of any leftover steam cues.
Open the pot and remove the chicken. Use two forks to shred it apart, the tender pull here is what makes it so comforting. Put the shredded chicken back in, then stir in your gnocchi.
Switch your Instant Pot back to saut e9 and cook until the gnocchi float and feel tender. Usually takes about 3 to 5 minutes. Season with salt and pepper, then sprinkle in kale and Parmesan at the very end. Serve hot and get ready for some serious comfort.
Quick Tricks That Save Your Time
- Use pre-minced garlic if you9re in a rush, it still brings that flavor but cuts prep time.
- Grate carrots ahead and store in a zip-lock; it9s a real time saver for weeknight cooking.
- If you forgot to thaw the chicken, just add a few extra pressure minutes and check how it looks.
- Get your gnocchi from the refrigerated sectionit cooks quicker than frozen or dried.
These little hacks keep the whole process moving without stressing you out. And honestly, who wants to fuss when you're already hungry?
What It Tastes Like Fresh From the Pot
The first spoonful hits with a creamy softness that hugs your mouth. You get the warm, herbal notes mingling with garlic and onion in that rich broth depth. It9s kinda like a gentle flavor hug but with enough kick from black pepper.
Chicken is tender and juicy, just the way you want it in soup. And then the gnocchi show up, soft but with a slight chew, soaking up all that broth and giving you something to bite into.
Kale adds a fresh pop of green and a little texture contrast. The Parmesan sprinkles on top bring salty, cheesy bursts that kinda lift the whole thing. Every bite9s satisfying, warm, and feels like you finally made it home.
How to Store This for Later
If you got leftovers, you can store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or microwave, stirring often so gnocchi don9t get mushy.
For longer storage, freeze the soup without the gnocchi. The gnocchi tend to get pretty soft in the freezer. When you9re ready to eat, thaw and add fresh gnocchi into a pot with the soup and cook until tender.
Another trick is to freeze soup in individual portions. That way you only thaw what you need, which is real handy on busy days. Just warm it slowly and add kale and cheese fresh each time you reheat.
Everything Else You Wondered About
- Can I swap gnocchi for pasta? Yeah, sure you can. Just add it near the end and cook till tender on saut e9.
- What if I want it dairy-free? You can skip half and half and use coconut milk or another creamer you like.
- Can I use frozen veggies? You can, but fresh will always taste better and hold up nicer in pressure cooking.
- Is it okay to use chicken thighs instead of breasts? Yep, thighs give you juicier, richer chicken and work real good here.
- How do I know when gnocchi9s done? When they float and feel tender with a nice little chew, that9s your cue to stop.
- What9s the best way to thicken the soup? Mixing cornstarch with cold water then stirring in while on saut e9 helps thicken without lumps.
Instant Pot Chicken Gnocchi Soup
Ingredients
Ingredients
- 1 teaspoon olive oil
- 1 large onion diced
- 3 garlic cloves minced
- 5 cups water plus 4 teaspoon Better Than Bouillon chicken base
- 1.5 pounds boneless skinless chicken breasts or thighs
- 2 medium carrots grated or diced
- 3 ribs celery sliced quarter inch
- 1 teaspoon dried oregano
- 2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 bay leaf
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoon cornstarch mixed with 3 tablespoon water for thickening
- 1 cup half and half warmed
- 1 lb gnocchi
- 4 leaves kale
- 0.5 cup Parmesan cheese
- 6 pieces crispy bacon crumbled or 3 oz bacon bits
Instructions
Instructions
- Set your Instant Pot to sauté mode and heat up the olive oil. Once it’s warm, toss in the diced onion and minced garlic. Stir those around till the onion turns translucent and smells real good.
- Add water and Better Than Bouillon chicken base. Stir to dissolve. Add chicken breasts or thighs, grated carrots, sliced celery, oregano, and basil.
- Seal the lid tight and set the pot to cook on high pressure for exactly 12 minutes. You’ll hear the valve hiss signaling pressure build up.
- When done, let the pressure release naturally for 10 minutes, then do a quick release to remove leftover steam.
- Open pot and remove chicken. Use two forks to shred it apart. Put shredded chicken back in, then stir in gnocchi.
- Switch Instant Pot back to sauté and cook until gnocchi float and feel tender, about 3 to 5 minutes.
- Season with salt and pepper, then sprinkle in kale and Parmesan at the very end. Serve hot.
- Use cornstarch mixed with water and stir in while on sauté to thicken the soup without lumps.
- If needed, use pre-minced garlic or prepare carrots ahead to save time.
- Swap gnocchi for pasta or use coconut milk for a dairy-free option if desired.