Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

Traditionally, chicken and gnocchi soup has heavy cream, but I choose not to use dairy to make it a little lighter. Cooking the soup in the Instant Pot® cuts down on the time.


Recipe Summary

30 mins
10 mins
1 hr
20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and swirl to coat the pot. Add onion, carrot, and celery. Cook until onion is soft and translucent, about 5 minutes. Stir in garlic, parsley, rosemary, thyme, oregano, and red pepper flakes; cook for 1 minute. Pour in chicken broth and stir to combine. Season with salt and pepper. Place chicken breasts into the liquid.

  • Close and lock the lid with the vent closed. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure naturally.

  • Unlock and remove the lid. Select Saute function. Add gnocchi and spinach and cook until gnocchi float to the top, 2 to 4 minutes. Remove the chicken to a cutting board and coarsely chop; return to the soup. Taste soup and adjust salt if necessary.

Nutrition Facts

173 calories; protein 11.3g; carbohydrates 16.3g; fat 7.1g; cholesterol 31mg; sodium 333.9mg. Full Nutrition