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Instant Pot Gnocchi Soup

gnocchi soup with bread
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Instant Pot Gnocchi Soup is packed full of fluffy gnocchi, tender vegetables and a creamy broth that will have you returning for seconds. We love this Instant Pot Gnocchi Soup all year long but especially as the leaves start to fall and frost blankets the grass each morning, there is truly nothing quite like this cozy, soul warming soup to give you that food hug we all long for.

ingredients for instant pot gnocchi soup

Ingredients:

  • 2 packs of 16 oz Potato Gnocchi
  • 3 1/2 cups chopped fresh Spinach
  • 2 cups Carrots, diced
  • 1 Cup Celery, diced
  • 1 large Onion, diced
  • 2 tsp dried Thyme
  • 2 tsp Italian Seasoning
  • 1 tsp Black Pepper
  • 2 tsp Salt
  • 2 tsp minced Garlic
  • 3 Tbsp Butter
  • 2 cups Heavy Whipping Cream (half and half if you want it lighter)
  • 6 cups Chicken or Vegetable broth
  • 2 Bay Leaves
  • (optional) a pinch of crushed red pepper for a little extra kick

Directions:

Start by placing your diced carrots, onions, celery and butter into the Instant Pot and press Saute. While Sautéing add in the minced garlic, dried thyme, black pepper, salt, Italian seasoning and bay leafs. Continue to sauté until the onions are translucent.

Then add in the broth and potato gnocchi; stir and seal. Pressure cook on High for 1 minute followed by a Quick Release.

Carefully remove the lid and add stir in the heavy cream and chopped spinach. Place the Instant Pot back onto Sauté while stirring for 1-2 minutes until the spinach goes limp but not soggy. Remove from heat and enjoy.

adding in the heavy cream and spinach

We love to serve our Instant Pot Gnocchi Soup next to our Hawaiian Sweet Bread.

gnocchi soup with sweet Hawaiian bread
gnocchi soup ready to eat
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gnocchi soup with bread

Instant Pot Gnocchi Soup


  • Total Time: 20 minutes
  • Yield: 10 people 1x

Description

Instant Pot Gnocchi Soup is packed full of fluffy gnocchi, tender vegetables and a creamy broth that will have you returning for seconds.


Ingredients

Scale
  • 2 16oz packs of Potato Gnocchi
  • 3½ cups Spinach (fresh and chopped)
  • 2 cups Carrots (diced)
  • 1 cup Celery (diced)
  • 1 large Onion (diced)
  • 2 tsp dried Thyme
  • 2 tsp Italian Seasoning
  • 1 tsp Black Pepper
  • 2 tsp Salt
  • 2 tsp Minced Garlic
  • 3 Tbsp Butter
  • 2 cups Heavy Whipping Cream (half and half if you want it a little lighter )
  • 6 cups Chicken Broth (Vegetable Broth can be substituted)
  • 2 Bay Leaves
  • pinch Crushed Red Pepper (OPTIONAL- for a little extra kick)

Instructions

  1. Start by placing your diced carrots, onions, celery and butter into the Instant Pot and press Saute. While Sautéing add in the minced garlic, dried thyme, black pepper, salt, Italian seasoning and bay leafs. Continue to sauté until the onions are translucent.
  2. Then add in the broth and potato gnocchi; stir and seal. Pressure cook on High for 1 minute followed by a Quick Release.
  3. Carefully remove the lid and add stir in the heavy cream and chopped spinach. Place the Instant Pot back onto Sauté while stirring for 1-2 minutes until the spinach goes limp but not soggy. Remove from heat and enjoy.
  4. We love to serve our Instant Pot Gnocchi Soup next to our Hawaiian Sweet Bread.
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Category: Main Course, Soup
  • Cuisine: American

Nutrition

  • Calories: 477

Keywords: Instant Pot, soup


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