Instant Pot Chicken Gnocchi Soup
This comforting Instant Pot chicken gnocchi soup is a creamy, flavorful meal packed with tender chicken, soft gnocchi, and fresh vegetables. Perfect for cozy nights and easy to prepare in under 40 minutes.
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.
Notes
This soup stores well in the fridge up to 3 days; freeze without gnocchi for longer storage. Reheat gently to avoid mushy gnocchi.