Pressure Cooker Chicken Gnocchi Soup is a rich and filling comfort food, with the moist chicken and the vegetables surrounded by creamy filling broth. Making this soup in an electric pressure cooker saves time and energy, making it perfect to enjoy year round.
Pressure Cooker Chicken Gnocchi Soup
Gnocchi is one of my favorite carbs. I can eat a plate full of gnocchi with nothing but butter salt and pepper and be a happy girl. Gnocchi, for those unfamiliar, are little potato filled dumplings. So basically they’re little bite sized pillows of comfort food.
My oldest asked me to make some creamy chicken soup. I love creamy soups, they are one of my favorite forms of comfort food. Making a creamy soup was no problem, but I was in the mood for some gnocchi. So, I decided to replace the noodles or rice that I would typically use with gnocchi. This Chicken Gnocchi Soup recipe adds one comfort food to another comfort food, yielding a heavenly combination that leaves you with a warm, full belly. The resulting soup is rich and filling, with the moist chicken and the vegetables surrounded by the creamy filling broth. Here’s how I make Pressure Cooker Chicken Gnocchi Soup.
Instant Pot Chicken Gnocchi Soup–A creamy soup with tender, moist bites of chicken, bacon crumbles, bright green leafy kale, Parmesan cheese and dumpling-like gnocchi.
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- electric pressure cooker (I used a 6 qt Mealthy MultiPot)
- measuring cups
- measuring spoons
- silicone cooking spoon
- silicone ladle
- 1.5 lbs uncooked boneless chicken breast
- 2x 10 oz bags frozen potato gnocchi
- 1x 10 oz bag frozen baby mixed vegetables
- 2 tbsp Italian seasoning
- 1 tbsp dried onion
- 5 cups chicken broth
- 2 cups light cream
- 1/4 cup dried parmesan cheese (the kind in the shaker)
- corn starch
Place about a third of the chicken broth into the pot.
Cut the chicken into bite sized pieces and add it into the pot.
Pour the remaining chicken broth into the pot.
Add in the seasonings and the dried parmesan cheese.
Place the frozen vegetables into the pot on top of the chicken.
Put the lid onto the pressure cooker and close it to seal.
Set the pressure cooker to cook on manual high pressure for 10 minutes.
Once the cooking cycle has finished, do a quick pressure release.
Set the pressure cooker to saute.
Pour the light cream into the pot and stir gently.
Place the frozen gnocchi into the pot.
Let the soup cook on saute for about 10 minutes, or enough time to let the gnocchi cook and soften.
Once the gnocchi is cooked you’re almost ready to serve. Decide if you like he texture of the soup as is or if you’d like it a bit thicker. I wanted mine to be thicker so I added about 2 tbsp of corn starch. If you add corn starch you’ll need to stir well gently, and press any remaining clumps of corn starch against the side to break them up.
Serve immediately once the soup has reached the consistency you desire.