Instapot Gnocchi Soup Recipes

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And let’s be real, sometimes “cooking” means opening a delivery app. But what if I told you there’s a magical potion (okay, soup) that’s ridiculously easy, super cozy, and made in that shiny Instant Pot currently gathering dust on your counter? Get ready for the easiest, most comforting Instant Pot Gnocchi Soup of your life. Seriously, it’s so good, you’ll wonder why you ever bothered with all those complicated recipes.

Why This Recipe is Awesome

Because it’s practically idiot-proof, even I didn’t mess it up! No, really. We’re talking minimal chopping, one pot (hello, easy cleanup!), and a ridiculously short cook time that’ll make you feel like a culinary wizard without actually having to, you know, *cook* all day. This soup is creamy, dreamy, packed with flavor, and those little gnocchi pillows? Pure bliss. It’s perfect for those chilly nights when you just want a warm hug in a bowl, but also for those “I forgot to meal prep and now I’m starving” moments. It’s comfort food, fast food style, but without the guilt. Win-win-win, if you ask me!

Ingredients You’ll Need

Gather your troops, folks! Here’s what you’ll need to whip up this bowl of joy:

• 1 tbsp Olive Oil: Because everything good starts with a little fat, right?
• 1 Yellow Onion, diced: Prepare for tears of joy… or just from chopping.
• 2 cloves Garlic, minced: The more, the merrier, IMO. Don’t be shy.
• 4 cups Chicken or Vegetable Broth: Your soup’s liquid backbone.
• 1 (14.5 oz) can Diced Tomatoes, undrained: For a little tangy kick.
• 1 tsp Dried Italian Seasoning: The secret handshake for flavor.
• 1/2 tsp Salt & 1/4 tsp Black Pepper: To taste, obviously.
• 1 lb shelf-stable Potato Gnocchi: Those pillowy clouds of deliciousness. Make sure it’s shelf-stable, not frozen for this recipe!
• 5 oz Fresh Spinach: Because we’re adults and need veggies. Plus, it wilts down to almost nothing.
• 1/2 cup Heavy Cream (or half-and-half): For that luscious, creamy finish. Don’t skimp!
• Parmesan cheese, for serving: Optional, but highly recommended for extra happy vibes.

Step-by-Step Instructions

Okay, let’s get this party started! Your Instant Pot is about to become your new best friend.

1. Hit that ‘Sauté’ button on your Instant Pot and drizzle in the olive oil. Wait for it to say ‘Hot’ – like your future soup.
2. Toss in the diced onion and cook until they get all translucent and shy, about 3-5 minutes. Give them a stir every now and then.
3. Add the minced garlic and cook for another minute until you can really smell that amazing aroma. Try not to drool yet.
4. Pour in the broth and use a wooden spoon to scrape up any bits stuck to the bottom of the pot. This crucial step is called deglazing and prevents the dreaded “BURN” notice!
5. Stir in the diced tomatoes (with their juices!), Italian seasoning, salt, and pepper. Give everything a good mix.
6. Now, close the lid and set the vent to ‘Sealing.’ Hit ‘Manual’ or ‘Pressure Cook’ and set the timer for 5 minutes on high pressure.
7. Once the timer beeps, do a Quick Release (QR) of the pressure. Just carefully turn the vent to ‘Venting’ and stand back!
8. When the pin drops, open the lid. Stir in the gnocchi and spinach. The residual heat will cook the gnocchi and wilt the spinach in just a few minutes.
9. Finally, pour in the heavy cream and stir until everything is perfectly combined and heated through.
10. Serve hot, topped with a generous sprinkle of Parmesan cheese if you’re feeling fancy. Go on, you deserve it!

Common Mistakes to Avoid

Don’t be that person. Learn from others’ (and my own past) mistakes!

• Forgetting to Deglaze: As mentioned, this is how your Instant Pot yells “BURN” at you. Those little browned bits on the bottom need to be scraped up. Don’t make your IP angry.
• Adding Cream/Milk Before Pressure Cooking: Dairy + high heat = curdled sadness. Trust me, it’s not a good look. Always add the cream *after* the pressure cooking phase.
• Using Frozen Gnocchi Directly: While shelf-stable gnocchi is a star here, if you’re using frozen, it might need a quick thaw or a slightly longer “resting” period in the hot soup to cook through properly without turning mushy. Stick to shelf-stable for this recipe’s ease, FYI.
• Over-stirring the Gnocchi: Once those gnocchi are in, be gentle. They’re delicate little pillows and too much stirring can turn them into… well, less-than-pillowy mush.

Alternatives & Substitutions

Feeling adventurous? Or just missing an ingredient? No worries, we can totally make this work!

• Protein Power-Up: Want to make it heartier? Sauté some Italian sausage (sweet or spicy, your call!) with the onions, or shred some leftover rotisserie chicken and stir it in at the end. Even canned cannellini beans work great for a vegetarian boost!
• Veggie Swap: Not a fan of spinach? (We can still be friends, promise!) Swap it for fresh kale (add it with the gnocchi) or even some diced carrots and celery (add them with the onions for extra cooking time).
• Dairy-Free Dream: For a dairy-free version, use unsweetened full-fat coconut milk or your favorite unsweetened plant-based cream (like cashew or oat cream) instead of heavy cream. It might taste slightly different, but still delicious!
• Gnocchi Variations: While potato gnocchi is classic, feel free to experiment with sweet potato or cauliflower gnocchi if you’re feeling fancy. Just be mindful of their cooking times – some might be more delicate than others.

FAQ (Frequently Asked Questions)

• Can I make this vegetarian? Absolutely! Just use vegetable broth instead of chicken broth. Easy peasy.
• My gnocchi turned to mush, what happened? Ah, a classic! You probably added it before pressure cooking, or pressure cooked it for too long. Gnocchi is a diva; it just needs a quick swim in the hot soup *after* pressure cooking.
• How long does this soup last in the fridge? It’s best within 3-4 days. Store it in an airtight container, but be warned: the gnocchi might get a little softer. Still tasty though!
• Can I freeze this soup? You can, but fair warning: gnocchi tends to get pretty mushy after freezing and thawing. If you plan to freeze, maybe omit the gnocchi and add freshly cooked gnocchi when reheating.
• My Instant Pot says “BURN!” What do I do? First, don’t panic! This usually means something is stuck to the bottom. Carefully turn it off, do a QR, and check. You likely need to deglaze better next time. Sometimes it’s a false alarm, sometimes it’s a real warning to scrape.
• Can I use fresh tomatoes instead of canned? Sure, if you’re feeling extra fancy! Dice up about 1.5 cups of fresh tomatoes and add them at the same time as the broth. The flavor will be a bit different, but still good!

Final Thoughts

So there you have it, folks! An Instant Pot Gnocchi Soup recipe that’s so simple, even your cat could probably make it (if they had opposable thumbs and an interest in cooking, that is). This soup is a total game-changer for busy weeknights or when you just need a culinary hug. It’s warm, comforting, and ridiculously delicious. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!