This flavor-packed Instant Pot Chicken Gnocchi Soup with Mushrooms is loaded with fresh veggies, shiitake mushrooms, pillowy gnocchi and creamy-dreamy goodness. Best of all? It's on the dinner table in under an hour!JUMP TO RECIPE
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When you're craving a warm, creamy and comforting meal- this Instant Pot Chicken Gnocchi Soup with Mushrooms has got you covered. Made entirely in the Instant Pot pressure cooker, this creamy soup is an easy weeknight dinner that's on the table in under an hour!
Quick easy and creamy soup
This soup is SOUPER easy to make! All bad puns aside, this soup is made start to finish in your Instant Pot.
First, you'll start by sautéing the veggies and mushrooms in a bit of olive oil and butter in the Instant Pot. Next, you'll add the garlic and spices, and cook a minute, until just fragrant.
Once the veggies are softened and the spices are toasted/activated, you'll add the chicken stock, whole chicken breast, and artichoke hearts. Then just take a second to scrape up any brown bits in the bottom of the pan. Close the lid, and set to high pressure for 12 minutes.
After the 12 minutes of cooking are up, you'll let the soup naturally release for 5 minutes. Once the time is up, release the pressure and open the pot.
At this point, you just need to add the spinach, gnocchi and cream, and let everything cook on sauté. In about 8 minutes, soups on!
While this rich and creamy soup is great all on it's own, it's also great served with some crusty bread or beer bread on the side. I mean, if we're going for comfort food, let's go all the way, right?
Want to give this recipe a try?
If you make my Instant Pot Chicken Gnocchi Soup with Mushrooms, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Instant Pot Chicken Gnocchi Soup with Mushrooms
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 3 green onions, sliced thinly
- 2 medium carrots, sliced thinly
- 3.5 oz shiitake mushrooms, sliced thinly, stems removed
- 1 rib celery finely diced
- salt and fresh ground black pepper, to taste
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 teaspoon garlic powder
- 32 oz chicken stock
- 1 medium-large chicken breast
- 1 12 oz jar marinated artichoke hearts, drained and rough chopped
- 1 16 oz package of prepared gnocchi
- 1 cup frozen chopped spinach
- 2 cups fat free half and half
- ½ cup heavy cream
- a dash of fresh grated nutmeg
- ¼ cup grated parmesan cheese
- Set Instant pot to sauté. 2. Add butter and olive oil to the pot and cook until butter is fully melted. 3. Add green onions, carrots, mushrooms, and celery the the pot with the butter and oil, season with salt and pepper, and stir to coat. 4. Cook, stirring occasionally, until softened and mushrooms reduce in size- about 5 -7 minutes. 5. Add the garlic, oregano, thyme, red pepper flakes, and garlic powder to the pot and cook 1 minute. 6. Turn off Instant Pot. 7. Add the chicken stock, whole chicken breast, and chopped drained artichoke hearts. 8. Scrape up and browned bits from the bottom of the pot. 9. Cover and cook on high pressure for 12 minutes. 10. Allow to natural release for 5 minutes, then do a quick release to release remaining pressure. 11. Remove chicken breast from the pot, and shred with 2 forks. Return shredded chicken to the pot. 12. Set pot to sauté, and add the frozen spinach and gnocchi. Cook for 3-5 minutes, until gnocchi is cooked through- stirring occasionally to make sure gnocchi doesn’t stick. 13. Add the cream, half and half, nutmeg and parmesan and stir well to combine. Taste and season with more salt and pepper, if needed. Allow to cook 5 minutes more. 14. Turn off pot and serve hot with additional grated parmesan and crusty bread!
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