Instant Pot Cheesy Chicken Gnocchi Soup is an easy weeknight dinner recipe loaded with gluten free gnocchi and boneless skinless chicken breast.

This Cheesy Chicken Gnocchi Soup recipe takes less than thirty minutes from start to finish and serves six people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this Instant Pot Cheesy Chicken Gnocchi Soup, I started by cutting some boneless, skinless chicken breasts into one inch chunks.

Then I set my Instant Pot to Saute Less for seven minutes.

I added a bit of olive oil to the Instant Pot and then dumped the chicken breast chunks in.

I left the chicken breast chunks to cook, stirring occasionally, until the Instant Pot turned off.  

While the chicken was cooking I took out the gluten free gnocchi.  The brand I found on Amazon is pictured below.

The chicken was still slightly pink when the Instant Pot turned off.

Then I added some chicken broth to the Pot and used it to deglaze by scraping all the brown bits off the bottom.

Next I added in the water and then spread the gnocchi evenly in the Pot.  I did not stir.

After the gnocchi I added in some almond milk, salt, pepper, garlic powder and onion powder.  I did not stir.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for three minutes.

When the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position and did a quick release.

I removed the lid from the Pot, dumped in the frozen peas and stirred the contents well.

At this time I decided I wanted a thicker soup so I made a slurry with corn starch and a bit of water and with the Pot on Saute Less I stirred it into the soup until it thickened a bit.  

Whether or not you thicken the soup is purely up to individual taste and you may not find it necessary to complete this step.

Then I added some bacon bits and shredded mozzarella cheese to the Pot and stirred until the cheese had melted.

Then the Cheesy Chicken Gnocchi Soup was ready to serve.

This Cheesy Chicken Gnocchi Soup has an extra creamy sauce.

If you are looking for a simple and delicious Instant Pot pasta recipe, then you need to try this Instant Pot Cheesy Chicken Gnocchi Soup loaded with bacon bits and peas.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Soups You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Instant Pot Cheesy Chicken Gnocchi Soup:

• 2 tbsp olive oil
• 1.5 lb boneless, skinless chicken breasts
• 1 cup chicken broth
• 2 1/2 cups water
• 500 grams gluten free gnocchi
• 10 oz almond milk
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 2 1/2 tbsp garlic powder
• 2 1/2 tbsp onion powder
• 3 cups frozen peas
• 2 cups bacon bits
• 3 cups shredded mozzarella cheese
  Optional:
• Corn starch slurry

How to Make Instant Pot Cheesy Chicken Gnocchi Soup:

1. Cut chicken breast into approximately 1 inch chunks.
2. Set Instant Pot to Saute Less for 7 minutes and add the olive oil to the Pot.
3. Add the chicken breast chunks to the Pot.
4. Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off. The chicken will still be slightly pink.
5. Add the chicken broth to the Pot. Scrape the bottom of Pot to remove any brown bits.
6. Add the water to the Pot.
7. Add the gluten free gnocchi to the Pot and spread it out evenly.
8. Do not stir!
9. Add the almond milk, salt, pepper, garlic powder and onion powder to the Pot.
10. Do not stir!
11. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
12. When the Instant Pot is done cooking, immediately turn the steam release handle to the venting position and do a quick release.
13. Remove the lid, add the frozen peas to the Pot and stir the contents well.
14. Leave the soup to sit for a few minutes to allow the peas to cook.
15. At this time you can make a slurry with corn starch and a bit of water if you want a thicker soup. Turn the saute function back on and stir in the slurry until the sauce thickens.
16. Then add the shredded mozzarella cheese and bacon bits to the Pot. Stir until the cheese is melted.
17. Serve and enjoy!