Instant Pot Cheesy Taco Chicken and Gnocchi is a delicious pressure cooker gnocchi recipe loaded with chicken, salsa, taco seasoning, and shredded cheese.

Instant Pot Cheesy Taco Chicken and Gnocchi is a quick and easy recipe that simplifies week night dinner planning.

This hearty dish, loaded with gluten free gnocchi, chicken, cheese and a sauce whose heat depends on your choice of salsa, serves 6 people.

Each bite of Cheesy Taco Chicken and Gnocchi is full of flavour and smothered in melted cheese.

Dress it up a bit by adding some extra salsa and some diced green pepper to each plate before serving.

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 start making Instant Pot Cheesy Taco Chicken and Gnocchi I cut up 4 chicken breasts into bite size pieces.

Then I added some olive oil to my Instant Pot, turned it to the Sauté Less function for 5 minutes and threw in the cut up chicken.  I stirred it occasionally while it cooked.

After 5 minutes the chicken pieces were still quite pink.

I removed them and placed them in my steamer basket. I set them aside.

Next I added about a cup of water to deglaze the Pot.  This important step of scraping off any bits from the bottom of the Pot is very important for avoiding the "Burn" message later when the Pot is coming to pressure.

After deglazing the Pot I added in more water and opened up the packages of gnocchi.  The gnocchi I used is pictured below.

I dumped 3 packages of gnocchi into the Pot.  

At this point I added an egg holder (my trivet) and placed the basket with the chicken on top.

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 3 minutes.

While the gnocchi and chicken were cooking I prepared the sauce by stirring together some salsa (your choice of heat) and a packet of gluten free taco seasoning.

Once the Instant Pot was done cooking, I immediately turned the steam release handle to the venting position to finish with a Quick Release.  I left it on the Keep Warm function.

Then I removed the lid and carefully lifted out the chicken.

Next I used a splatter guard, that I purchased from the Dollar Store, to strain any water from the Pot.

After straining the gnocchi I returned the chicken to the Pot.

Then I dumped in the sauce I had prepared earlier.

After stirring in the sauce you could serve it up to anyone that needs to avoid dairy.

After the sauce was incorporated I added in some shredded cheddar cheese blend.

With the Pot still on the Keep Warm function I stirred in the cheese until it had melted.

Instant Pot Cheesy Taco Chicken and Gnocchi is a great week night meal any time of the year!

This versatile recipe can be tweeked to suit your family's tastes by your choice of salsa or the ingredients you choose to dress it up with after plating.

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

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Ingredients You'll Need to Make this Instant Pot Cheesy Taco Chicken and Gnocchi:

• 2 tablespoon olive oil
• 4 chicken breasts (about 2 lbs)
• 750 grams gluten free gnocchi
• 4.5 cups water
• pinch of salt and pepper
  After cooking:
• 650 ml salsa of choice
• 35 grams gluten free taco seasoning mix
• 3 cups shredded cheddar cheese blend
  Optional:
• extra salsa
• diced green pepper

How to Make Instant Pot Cheesy Taco Chicken and Gnocchi:

1. Cut the chicken breasts into bite size pieces.
2. Add the olive oil to the Instant Pot and turn it to the Saute Less function for 5 minutes. Stir the chicken occasionally.
3. When the Instant Pot turns off the chicken will still be quite pink.
4. Remove the chicken and place it into a steamer basket or other Instant Pot safe dish.
5. Add a cup of the water to deglaze the Pot. This is a very important step to avoid the "Burn" message later when the Pot is coming to pressure. To deglaze you scrape any food bits from the bottom of the Pot.
6. Add the remaining water to the Pot.
7. Dump in the gnocchi.
8. Place an egg holder or trivet in the Pot and lower the basket with the chicken on top of it.
9. Sprinkle chicken with a pinch of salt and pepper.
10. 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.
11. While the chicken and gnocchi are cooking prepare the sauce by combining the salsa and the taco seasoning.
12. Once the Instant Pot is done cooking, immediately turn the steam release handle to the venting position to finish with a Quick Release.
13. Remove the lid and carefully lift out the chicken. Leave the Keep Warm Function on.
14. Strain the gnocchi. I use a large splatter guard I bought at the Dollar Store that fits perfectly over my Instant Pot.
15. Return the chicken to the Pot and stir in the prepared sauce.
16. Add the cheese and stir in until it melts. About 3 minutes.
17. Serve and enjoy!
18. An option is to spoon more salsa and some diced green pepper over each plate before serving.