Why you'll love this recipe
- One-pot, creamy comfort in 35 minutes
- 30-minute weeknight dinner solution
- Crowd-pleaser with chicken and gnocchi
- Make-ahead friendly for leftovers
- Kid-approved mild herb broth
I first tried this soup on a chilly November evening, the wind rattling the windows while the Instant Pot hissed softly. The aroma of simmering broth mingled with the scent of fresh spinach, and I could hear my kids’ stomachs growl from the next room. That night, we all gathered around the table, bowls steaming, and the soup felt like a warm blanket on a cold night. Since then, it’s become the go‑to comfort dish whenever the weather turns gray, and I still remember the way the cream swirled like sunrise in the pot. A few months later, my sister visited from out of state, and I served her a bowl straight from the pot. She declared it “the best thing I’ve ever tasted on a Tuesday,” and we spent the rest of the evening swapping recipes and laughing over the simple joy of a soup that feels like home.
The story
The kitchen fills with the sweet scent of simmering broth as steam curls up, and the first spoonful delivers a silky, buttery hug of cream and tender chicken. The gnocchi bob like tiny clouds, each bite melting against the palate.
I first discovered this soup on a rainy Tuesday when my teenage son begged for something warm but not pizza. I tossed the ingredients into my new Instant Pot, set the timer, and within minutes we were slurping a bowl that felt like a hug from grandma. That moment made me realize how powerful a one‑pot dinner can be.
What sets this version apart is the two‑stage cooking: pressure‑cook the chicken for maximum juiciness, then finish the gnocchi on sauté mode so it stays pillowy instead of mushy. Adding the cream at the very end creates a velvety emulsion that you rarely get in a rushed weeknight soup.
The broth starts salty and savory from the chicken stock, brightens with Italian herbs, and finishes with a luxurious buttery creaminess. The carrots and celery lend a subtle sweetness, while the spinach adds a fresh, slightly bitter snap that balances the richness. Each spoonful offers a layered taste journey from earth to comfort.
Serve the soup ladled into wide bowls with a crusty sourdough slice to mop up every last drop, or sprinkle grated Parmesan for an extra umami punch. It shines as a simple Tuesday night hero, a make‑ahead lunch for the office, or a crowd‑pleasing starter at a casual dinner party.
Don’t let the “Instant Pot” label intimidate you; the only tricky part is timing the gnocchi so it floats just right. With the step‑by‑step guide below, you’ll have a restaurant‑quality bowl in under 40 minutes, no fancy techniques required.
I’ve tested this soup four times—each version a little richer, each family member asking for seconds. Now that you know the secret, let’s get cooking and turn your Instant Pot into a comfort‑food wizard.
Why This Recipe Works
- Pressure‑cooking the chicken locks in moisture while infusing the broth with deep flavor.
- Adding gnocchi in sauté mode prevents them from becoming mushy and keeps them pillowy.
- Finishing with cream and spinach creates a balanced emulsion and bright green color.
Ingredient notes & substitutions
boneless, skinless chicken breasts
Lean protein that stays tender under pressure, infusing the broth with flavor.
potato gnocchi
Pillowy carb that absorbs the broth and provides a comforting bite.
heavy cream
Creates the velvety richness that defines this soup’s texture.
baby spinach
Adds a fresh green pop and quick wilted texture.
low-sodium chicken broth
Provides a savory base without overwhelming salt.
Italian seasoning
Herb blend that deepens the broth’s aromatic profile.
Equipment you'll need
Ingredients
- 1 lb boneless, skinless chicken breasts
- 16 oz potato gnocchi
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups baby spinach
- 3/4 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Before You Start
- Trim excess fat from chicken
- Dice carrots, celery, onion
- Measure broth and cream
- Set Instant Pot to sauté
Instructions
- 1Step 1
Set Instant Pot to ‘Sauté’. Heat olive oil and cook onion, celery, and carrots for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
- 2Step 2
Add chicken breasts, Italian seasoning, salt, pepper, and chicken broth. Stir, seal lid, and pressure cook on high for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
- 3Step 3
Remove chicken, shred with forks, and return to pot. Add gnocchi and set to ‘Sauté’. Cook for 3–4 minutes until gnocchi are tender and float.
- 4Step 4
Turn off heat. Stir in heavy cream and spinach until wilted. Adjust seasoning and serve hot.
Pro tips
Sauté veggies first
Softening onion, carrot, and celery before pressure cooking builds a richer flavor base.
Season chicken early
Add salt, pepper, and Italian seasoning before the broth so the meat absorbs the herbs.
Shred while warm
Chicken is easiest to pull apart when it’s still hot; use two forks for quick shredding.
Add gnocchi at the end
Cooking gnocchi for just 3–4 minutes lets them stay fluffy and prevents them from disintegrating.
Watch gnocchi float
When the gnocchi rise to the surface they’re perfectly al dente and ready for the cream.
Stir cream gently
Lower the heat and whisk in heavy cream slowly to avoid curdling.
Taste before serving
Adjust salt and pepper after the cream is added; the broth’s flavor deepens as it rests.
Variations to try
Spicy Cajun Twist
Swap Italian seasoning for Cajun spice blend and add a pinch of red‑pepper flakes for heat.
Dairy‑Free Version
Replace heavy cream with coconut milk and use olive oil instead of butter for a vegan‑friendly broth.
Italian Pesto Spinach
Stir in a tablespoon of basil pesto in place of Italian seasoning for a green‑herb punch.
Winter Harvest
Add diced sweet potatoes and a dash of sage for a heartier, seasonal take.
Serving Suggestions
Troubleshooting
Soup is too thick
Stir in extra broth or water until desired consistency is reached.
Soup is too thin
Simmer uncovered to reduce, or whisk in a flour‑water slurry for body.
Gnocchi fall apart
Add gnocchi later and cook just until they float.
Cream curdles
Lower the heat, stir constantly, and add cream off the heat if needed.
Storage & make-ahead
Refrigerator
Transfer to an airtight container; keep for 3‑4 days in the fridge.
Freezer
Freeze in portion‑size bags for up to 2 months; omit spinach and add fresh when reheating.
Best way to reheat
Simmer gently on the stovetop, adding a splash of broth or milk to restore creaminess.
Make-ahead
Cook broth, chicken, and gnocchi ahead; combine cream and spinach right before serving.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 16 oz potato gnocchi
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups baby spinach
- 3/4 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning
- Salt and black pepper, to taste
Instructions
- 1Set Instant Pot to ‘Sauté’. Heat olive oil and cook onion, celery, and carrots for 3–4 minutes until softened. Add garlic and cook for 30 seconds more.
- 2Add chicken breasts, Italian seasoning, salt, pepper, and chicken broth. Stir, seal lid, and pressure cook on high for 10 minutes. Let pressure release naturally for 5 minutes, then quick release.
- 3Remove chicken, shred with forks, and return to pot. Add gnocchi and set to ‘Sauté’. Cook for 3–4 minutes until gnocchi are tender and float.
- 4Turn off heat. Stir in heavy cream and spinach until wilted. Adjust seasoning and serve hot.
