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Pressure Cooker Chicken Gnocchi Soup

  • Author: Jessie
  • Total Time: 1 hour
  • Yield: 4-6 1x


This Pressure Cooker Chicken Gnocchi Soup is creamy, cozy, and cooked in the Instant Pot. The whole family will love it AND it makes great leftovers!


  • 1 tablespoon olive oil (affiliate)
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 3 large carrots, shredded
  • 2 garlic cloves, minced
  • 3 tablespoons butter (affiliate)
  • ¼ cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups chicken broth (affiliate)
  • 2 teaspoons dried thyme
  • 1 cup shredded chicken (a pre-cooked rotisserie chicken works great!)
  • 16 ounce package potato gnocchi (affiliate)
  • salt and pepper to taste


  1. In pressure cooker, saute onion, celery, carrots, and garlic in olive oil until starting to soften – about 4 minutes.
  2. Push veggies to the side of the pot and add butter and flour. Whisk together until it starts to brown and form a bubbly roux.
  3. Pour in half and half, chicken broth, and thyme, and mix everything together.
  4. Set to high pressure for 7 minutes with a quick release when time is up.
  5. Stir in cooked chicken, gnocchi, and salt and pepper to taste.
  6. Let simmer for 3 minutes until gnocchi is soft.
  7. Enjoy with crusty bread!


Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
  • Prep Time: 15
  • Cook Time: 45