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Chicken Gnocchi Soup Instant Pot recipe in a black bowl

Chicken Gnocchi Soup Instant Pot

Chicken Gnocchi Soup Instant Pot recipe tastes even better than the Olive Garden's Chicken Gnocchi Soup. It's so creamy, thick, & delicious. Your whole family will enjoy this Instant Pot Olive Garden Copycat Chicken Gnocchi Soup.
5 from 2 votes
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Course: Soup
Cuisine: Italian
Keyword: Chicken Gnocchi Soup Instant Pot, Instant Pot Olive Garden Chicken Gnocchi Soup, Pressure cooker chicken gnocchi soup recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people
Calories: 450kcal
Author: Meghna
Cost: $5


  • 1 pound Gnocchi **16 ounce. We used Shelf-stable Gnocchi.
  • 2 cups Pre-cooked chicken **diced into ½ inch cubes. About 1 pound chicken.
  • 1 cup onion **yellow onion roughly chopped.
  • ½ cup celery **roughly chopped.
  • ½ cup carrots **roughly diced into half moons or use shredded carrots.
  • 2 tbsp garlic **minced
  • 4 cups baby spinach **use 2 cups if you do not prefer greens.
  • 2 tbsp Butter
  • ¼ cup Parmesan Cheese
  • salt **according to your taste preference.




  • 3 tbsp Cornstarch **diluted in 3 tbsp water to form a slurry.


  • Saute Aromatics: Set the Instant Pot on SAUTE function & keep it on HIGH heat. Add Butter, when it melts add the onion and the garlic and saute until the onion begins to turn limp. Add Salt to quicken the process.
  • Saute Veggies: Add the carrots and the chopped celery and saute very well for about 3-4 minutes. Add all the dry seasonings like oregano, Italian seasoning, black pepper powder, chili flakes and saute for 30 seconds.
  • De-glaze Pot: CANCEL the SAUTE function. Pour the Chicken stock, add the Worcestershire sauce and the dijon mustard paste. Give everything a good stir and de-glaze the pot really well by scraping the sides & the bottom of the pot with the help of a spatula. This is to prevent the BURN error.
  • Pressure Cook Gnocchi: Gently dump the shelf stable gnocchi. Stir them well. Make sure that they are all submerged in the liquid. Secure the lid of the Instant Pot. Seal the valve and PRESSURE COOK on HIGH for just 1 minute.
  • Quick Pressure Release: Once, the Pressure cooking cycle is over immediately perform a quick release (QPR) by manually moving the Valve from the SEALING to the VENTING position. Open the lid carefully when the metal pin drops.
  • Add Dairy: CANCEL the PRESSURE COOK function and hit the KEEP WARM FUNCTION. Pour the milk. Add the pre-cooked chicken cubes and give everything a good stir. Next, add the heavy whipping cream and give everything a good stir.
  • Thicken Soup: Hit the SAUTE function and keep it at LOW heat. Add the cornstarch slurry and mix it well with the soup by stirring well. Bring the soup to a gentle simmer to thicken the soup to your preferred consistency.
  • Add Spinach & Cheese: TURN OFF the Instant Pot. Now, add the parmesan cheese and keep stirring until the cheese completely melts and uniformly blends into the soup. If you do not stir the cheese will clump up, if you forget to turn off the IP the cheese will curdle and the soup will turn grainy.
  • Serve Soup: Finally add the baby spinach and mix well with the soup. The residual heat will beautifully wilt and cook down the spinach leaves. Serve the Chicken Gnocchi Soup Instantly. Enjoy!

How to make Chicken Gnocchi Soup in Slow Cooker?

  • Slow Cook Chicken: Add the chicken breasts, mirepoix, and all the seasonings mentioned above in the "Seasonings" section of the ingredients list in the slow cooker. Use 2 chicken breasts.
  • Thicken Soup: Once the cook time is over fish out the cooked chicken breasts and either shred them or dice them. Set them aside. Add milk, heavy cream and the corn starch slurry. Mix well. Add Gnocchi, cover and cook on HIGH until the gnocchi is cooked through.
  • Serve: Transfer cooked chicken - cubed or shredded, add baby spinach. Give everything a good stir. Cook another 5 minutes. Serve hot enjoy!



  1. Thin Chicken Gnocchi Soup: Add 6 cups water. Keep some extra milk or stock handy to thin out the soup to your preferred liking. You can also use 2 tbsp cornstarch instead of 3. It's totally upto you! We love the soup slightly on the thicker, creamier side!
  2. Seasonings: You can always add more or less seasonings according your personal liking.
  3. If you hate greens: Add only 2 cups baby spinach instead of 4 cups.
  4. De-glaze the pot well: This is so IMPORTANT & always prevents the BURN error! Make sure there's absolutely no food particles stuck at the bottom of the pot before you begin the pressure cooking cycle.
  5. Adding the Cheese: DO NOT forget to turn off the instant pot before you add the cheese. This is VERY IMPORTANT. Otherwise, thee cheese will curdle and turn the soup grainy. It's so frustrating!
  6. Can I use Rotisserie Chicken? Yes you can use left over rotisserie chicken to make the soup. Either shred the chicken or dice it into ½ inch small cubes.
  7. Veggies: Chop the celery and the carrots into small pieces and saute them for at least 3-4 mins otherwise they won't cook down in 1 minute (Pressure Cook time). They'll remain crunchy!


We suggest !



Calories: 450kcal | Carbohydrates: 47g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 77mg | Sodium: 738mg | Potassium: 533mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4544IU | Vitamin C: 10mg | Calcium: 185mg | Iron: 4mg