Quick Instant Pot Creamy Garlic Chicken Gnocchi
Ingredients
Method
- Set the Instant Pot to Sauté and wait for 'Hot' to display. Add and melt the butter.
- Add onion, carrot, and celery; sauté for 2-3 minutes until slightly softened. Stir in garlic, rosemary, and thyme; cook for 1 minute more.
- Turn off Sauté. Place chicken breasts on top of the vegetables. Pour in chicken stock (do not stir). Secure the Instant Pot lid.
- Set the Instant Pot to High Pressure for 8 minutes. Perform a quick release upon completion.
- Remove the lid. Take out the chicken breasts, then shred or dice them and set aside.
- Set the Instant Pot to Sauté again. Wait for the soup to simmer. Add gnocchi and cook according to package directions, or until they float. Turn off Sauté.
- Stir in the single cream (half and half). Add shredded chicken and spinach; allow spinach to wilt for a couple of minutes. Adjust seasoning and serve immediately.
Nutrition
Notes
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Let us know how it was!Why You’ll Absolutely Love This Creamy Garlic Chicken Gnocchi Instant Pot Recipe
Okay, honestly, who hasn’t stared into the fridge at 5 PM on a Tuesday, completely blanking on dinner? You know, that moment when you’re just done with decisions for the day? I’ve been there so many times. The kids are asking “What’s for dinner?” and all you want is something easy, comforting, and quick that doesn’t involve another takeout menu.
That’s exactly why I love this creamy garlic chicken gnocchi Instant Pot recipe so much. It’s truly a lifesaver. You get all that rich, comforting flavor that tastes like it simmered for hours, but it’s ready in a flash, thanks to our trusty pressure cooker. It’s perfect for those mild spring evenings when you want a hearty meal but also want to enjoy the longer daylight outdoors, maybe with a glass of iced tea or something.
This dish is a total win for busy parents or anyone, really, who wants a delicious, homemade meal without the fuss. It’s a one-pot wonder, which means minimal cleanup, and that, my friends, is a game-changer. Plus, the creamy garlic chicken gnocchi Instant Pot is just so good, even the pickiest eaters at my table can’t get enough of it. I mean, who doesn’t love tender chicken, soft gnocchi, and a rich, garlicky sauce?
Gathering Your Essentials for the Best Creamy Garlic Gnocchi
Alright, let’s talk ingredients. The beauty of this creamy garlic chicken gnocchi Instant Pot recipe is that it uses simple ingredients you probably already have or can easily grab from Ralphs or Trader Joe’s. You’ll want some chicken, obviously. I usually go for boneless, skinless chicken breast, but chicken thighs work beautifully too. They add a bit more richness, I think.
For the gnocchi, please, please use refrigerated potato gnocchi. It makes all the difference! If you’re using frozen, you’ll want to defrost them first, or maybe even cook them separately, just to prevent them from getting too mushy in the pot. We’re aiming for that perfectly tender, al dente bite, you know?
Then there’s the heavy cream, which gives us that luscious, creamy sauce. And garlic, of course, because it’s creamy garlic chicken gnocchi, right? Lots of garlic! You’ll also need some chicken broth, parmesan cheese for that savory finish, and a handful of fresh spinach to add a bit of color and a touch of green goodness. If you’re grabbing spinach, I always go for the pre-washed bagged baby spinach, it’s just so convenient. If you’ve got mature spinach, just remember to chop off those large stems.
Your Step-by-Step Guide to Creamy Garlic Chicken Gnocchi in the Instant Pot
So, making this creamy garlic chicken gnocchi Instant Pot dish is actually way simpler than it sounds. The Instant Pot does most of the heavy lifting, which is why I love it so much for quick dinner recipes. The trick is understanding *when* to add certain ingredients, especially the gnocchi and the cream.
You’ll start by sautéing your aromatics, like onions and garlic, right in the Instant Pot. This builds such an amazing flavor base, honestly. Then you’ll add your chicken and chicken broth. Here’s a pro tip that most people don’t know: make sure you deglaze the pot really well after sautéing. Scrape up any browned bits on the bottom. This isn’t being fussy, it’s the difference between a delicious sauce and getting that dreaded “burn” notice. Trust me on this, I’ve had my share of burn notices!
Once your chicken is cooked to perfectly tender perfection, that’s when the magic happens with the gnocchi and cream. We add them *after* the pressure cooking. Why? Because gnocchi cooks super fast, I mean, like 2-3 minutes fast. If you pressure cook it, it’ll just disintegrate into a starchy mess, and nobody wants mushy gnocchi, right? Same goes for the heavy cream. Adding it at the end keeps the sauce rich and prevents it from curdling under high pressure. You’ll stir in your fresh spinach too, letting it wilt gently into that rich sauce. The aroma alone when you open that lid is amazing, it’s like a warm hug.
Pro Tips for Perfectly Tender Chicken and Gnocchi
I’ve made this creamy garlic chicken gnocchi Instant Pot recipe so many times, and I’ve picked up a few little tricks along the way that really make a difference. First off, if you’re using chicken breast, aim for smaller pieces, around 4 ounces if you can. If you’ve got bigger ones, say 6-8 ounces, you’ll probably need to increase your pressure cooking time by a couple of minutes, maybe 8-10 minutes instead of 6. And if your chicken is frozen, add about 5 minutes to that pressure cooking time. It’s a small adjustment, but it makes sure your chicken is perfectly tender, not dry.
Another big one: don’t skip the natural pressure release! I know, it’s tempting to just quick release, especially when you’re hungry. But for chicken, that natural release is key. It helps the chicken stay juicy and tender, preventing it from getting chewy. I learned this the hard way, you know, being impatient. It’s worth the wait, honestly.
When you’re thickening the sauce, if you’re using flour, always make a slurry first. Just stir a bit of water with the flour in a small bowl before adding it to the pot. This stops those annoying clumps. I mean, who wants a lumpy sauce? And for maximum flavor, I love using a rotisserie chicken. It’s already packed full of well-balanced spices. You can find a good quality one at Vons or Costco, honestly. It just adds another layer of deliciousness to this already amazing creamy garlic chicken gnocchi.
Creative Ways to Make This Dish Your Own
The great thing about a recipe like creamy garlic chicken gnocchi Instant Pot is how adaptable it is. Don’t be afraid to play around! If you’re not a fan of spinach, you know, you can totally omit it. My son isn’t a huge fan, and honestly, it’s still so good without it. Or, if you want to sneak in more veggies, I mean, go for it! Mushrooms would be amazing here, or even some sun-dried tomatoes for a burst of tangy flavor. Just make sure you don’t slice carrots too thin if you add them early, they might fall apart under pressure.
For a dairy-free version, you’ve got options. Coconut milk works wonderfully as a substitute for heavy cream, and I’ve even seen people use coconut milk yogurt to help thicken it. If you’re gluten-free, no worries! There are some fantastic gluten-free gnocchi options out there now, and you can substitute the flour for cornstarch. Just remember to use about half the amount of cornstarch compared to flour, and make a slurry with water first, of course.
You could even swap out the gnocchi for something else entirely, like cheese tortellini, for a different texture. I mean, the base creamy garlic chicken sauce is so versatile, you really can’t go wrong. And a splash of Meyer lemon juice at the end? Trust me, it just brightens everything up and wakes up all those rich flavors. It’s a little secret that really elevates the dish. For another bright twist, consider trying a creamy lemon garlic chicken gnocchi recipe.
Common Instant Pot Hiccups & Fixes for Creamy Garlic Chicken Gnocchi
Mistake: The Instant Pot shows a “burn” message.
Solution: This usually means there’s something stuck to the bottom or not enough liquid. Make sure you deglaze the pot thoroughly after sautéing. Add the specified amount of liquid, and don’t layer thick sauces directly on the bottom.
Mistake: The gnocchi is mushy or disintegrated.
Solution: You probably added it too early! Gnocchi cooks super fast. Always add it *after* pressure cooking, stirring it in gently and letting it simmer for just 2-3 minutes until it floats to the surface.
Mistake: The chicken is chewy or dry.
Solution: Skipping the natural pressure release is often the culprit. Let the Instant Pot naturally release pressure for at least 5-10 minutes before doing a quick release. It helps the chicken stay juicy.
Mistake: The sauce is clumpy with flour.
Solution: You’ve got to make a slurry! Whisk your flour with a bit of cold water or broth until it’s smooth before stirring it into the hot liquid. It prevents those little flour balls, honestly, I learned this the hard way.
Mistake: The Instant Pot isn’t coming to pressure.
Solution: Double-check your lid! Make sure it’s properly sealed and the vent is set to “sealing.” Sometimes the sealing ring might be displaced. If you’re new to your Instant Pot, check your user manual, it’s super helpful, you know.
Storing & Reheating Your Creamy Garlic Chicken Gnocchi
So, you’ve got leftovers of this amazing creamy garlic chicken gnocchi? Lucky you! You’ll want to store them in an airtight container in the fridge. I’d say it’ll last for up to 3 days, maybe 4, but honestly, it probably won’t last that long because it’s so good!
Now, a quick heads-up: gnocchi can get a little softer after being refrigerated in sauce. It’s just the nature of potato gnocchi soaking up all that creamy goodness. Don’t worry, it’s still delicious, just a slightly different texture. I don’t really recommend freezing soups or dishes with a lot of dairy in them, as the sauce can sometimes separate when defrosted.
For reheating, you’ve got a few options. In the microwave, just pop it in a microwave-safe bowl and heat in 1-minute intervals, stirring in between, until it’s warmed through. If you prefer the stovetop, gently heat it in a saucepan over medium-low heat, adding a splash more chicken broth or heavy cream if the sauce seems too thick. You want it to be nice and rich again, you know? Just keep stirring until it’s hot and creamy, it’ll be just right.
Delicious Ways to Serve Your Creamy Garlic Chicken Gnocchi
This creamy garlic chicken gnocchi Instant Pot dish is a complete meal on its own, but you can definitely elevate it with a few simple additions. I mean, who doesn’t love a little something extra?
A crusty loaf of sourdough bread, maybe from your favorite local bakery, is absolutely perfect for soaking up every last bit of that rich, creamy sauce. You could even toast up some garlic bread. A fresh, light salad on the side would offer a nice contrast, especially with some seasonal spring greens. And a sprinkle of extra grated parmesan cheese on top before serving? Always a good idea. It just adds that final touch of savory deliciousness. It really is a family dinner winner, honestly.
Frequently Asked Questions
There you have it! Your ultimate guide to making the most incredible creamy garlic chicken gnocchi in your Instant Pot. You’ll love how easy it is to whip up such a comforting, flavorful meal, even on your busiest weeknights. When you make this, you’ll feel so accomplished, and your family will absolutely adore it. It’s truly a reliable, go-to recipe that delivers delicious results every single time.
Don’t forget to grab your ingredients on your next Trader Joe’s run, and reclaim your weeknights with this amazing dish! I’d love to hear how it turns out for you in the comments. For more quick and easy dinner ideas, why not browse my Pinterest for related recipes?
Source: Nutritional Information
Can I double this creamy garlic chicken gnocchi Instant Pot recipe?
You probably can, especially if you have an 8-quart Instant Pot. In a 6-quart, you could maybe do 1.5 times the recipe. Just be mindful of the max fill line and you might need to adjust the pressure cooking time for the chicken slightly, I think.
Are there nutrition facts for this creamy garlic chicken gnocchi Instant Pot recipe?
While I don’t provide exact nutritional values for every recipe due to ingredient variations, you can typically find a good estimate using an online recipe calculator. Just plug in the ingredients you use, and it’ll give you a pretty good idea of the calories and macros.
How can I adjust this creamy garlic chicken gnocchi recipe for stovetop or slow cooker?
For the stovetop, you’d cook the chicken in a pot, then remove it. Make the sauce, add gnocchi until it floats, then stir in shredded chicken. For a slow cooker, cook the chicken and sauce ingredients (minus gnocchi and cream) on low for 3-4 hours, then shred chicken and stir in gnocchi and cream at the end.
Can I use frozen gnocchi in this Instant Pot creamy garlic chicken gnocchi recipe?
I really recommend using refrigerated gnocchi for the best texture. If you only have frozen, make sure to defrost them completely first. Or, you could cook them separately on the stovetop and then add them to the finished sauce to prevent them from getting mushy.
I keep having an issue with my Instant Pot showing a burn message. What am I doing wrong?
A burn message usually means something is sticking to the bottom. Make sure you deglaze the pot thoroughly after sautéing, scraping up all those browned bits. Also, ensure you have enough liquid, and avoid layering thick sauces directly on the bottom of the pot.
Does it matter what type of onion you use for this creamy garlic chicken gnocchi?
Not really, honestly. Yellow or white onions will both work great here. They both provide a good aromatic base for the creamy garlic sauce. Use whatever you have on hand or prefer, it’ll still be delicious, you know.
If I don’t use rotisserie chicken, does my chicken have to be pre-cooked for this creamy garlic chicken gnocchi Instant Pot recipe?
Nope! You’ll actually cook raw boneless, skinless chicken breast or thighs right in the Instant Pot as part of the recipe. Just follow the instructions for pressure cooking the chicken, then you’ll shred it before adding it back to the creamy sauce.
I am making this tonight and see 4 1/2 C for the chicken broth, but instructions says add 4C. Should it be 4 or 4 1/2?
I’m so sorry for the confusion! It should be 4 cups of chicken broth. That’s the amount that works best for getting the chicken cooked perfectly and for the sauce consistency. I’ll make sure to get that corrected on the recipe card.
Do I have to cook the gnocchi first for this creamy garlic chicken gnocchi Instant Pot?
Absolutely not! You’ll add the refrigerated gnocchi directly to the hot, creamy sauce *after* the chicken has pressure cooked. It only needs to simmer for about 2-3 minutes until it floats to the surface, so no need to pre-cook it separately.
How long will this creamy garlic chicken gnocchi Instant Pot last in the fridge?
It’ll hold up well in an airtight container in the refrigerator for up to 3 days. The gnocchi might get a little softer as it sits in the sauce, but the flavors will actually deepen, which is pretty amazing!
Very vague in direction I didn’t know to put the lid on had to google it when said to set the Instant Pot to soup setting you need the lid.
My apologies for that! You’re absolutely right. Anytime you’re pressure cooking, the lid needs to be on and sealed for the Instant Pot to come to pressure. I’ll make sure to clarify that in the instructions. It’s an easy step to overlook if you’re new to it, you know.
I was wondering instead of flour can you substitute for corn starch and what would the measurement be?
Yes, you definitely can! For every tablespoon of flour, you’d use about half a tablespoon of cornstarch. So, if the recipe calls for 2 tablespoons of flour, you’d use 1 tablespoon of cornstarch. Just make sure to create a slurry with water first to prevent clumps.
I made this tonight but the flour clumped in small circles…any idea why?
Ah, the dreaded flour clumps! This happens when you add dry flour directly to hot liquid without mixing it first. The trick is to always make a “slurry” by whisking the flour with a small amount of cold water or broth until it’s completely smooth before stirring it into the sauce.
I have a Ninja Foodi, which doesn’t have a ‘soup’ function. How should I adjust the directions?
No worries at all! For a Ninja Foodi, you’ll want to use the “Pressure Cook” function. Set it to high pressure for the recommended time for the chicken. The soup setting on an Instant Pot is essentially a high-pressure setting, so that’ll work just fine!
If using raw chicken breast in place of the rotisserie chicken would you just cook as the directions instruct, remove the chicken to shred, and then mix back in?
Exactly! That’s the perfect way to do it. You’ll pressure cook the raw chicken, then carefully remove it, shred it with two forks, and then stir it back into the creamy garlic gnocchi sauce after the gnocchi and cream have been added. Super easy!
Could I double this creamy garlic chicken gnocchi Instant Pot recipe in a six-quart pressure cooker?
Doubling in a 6-quart might be pushing it, honestly, due to the max fill line. You could probably do 1.5 times the recipe safely. If you try to double it, you risk getting a burn notice or having it not come to pressure properly. Better to stick to single batches or upgrade to an 8-quart!
I don’t understand. If you add flour to the soup without first making a slurry won’t the soup be clumpy?
You’re absolutely right! That’s a common mistake, and yes, it will definitely be clumpy. That’s why I always emphasize making a slurry first. It’s a small extra step that makes a huge difference in getting that perfectly smooth, rich sauce for your creamy garlic chicken gnocchi.
Can I use a different type of chicken or gnocchi for this Instant Pot recipe?
Yes, you can! Boneless, skinless chicken thighs are a great substitute for chicken breast, just note they might need an extra minute or two of pressure cooking. For gnocchi, refrigerated potato gnocchi is best, but you could experiment with sweet potato gnocchi or even cheese tortellini if you’re feeling adventurous.
What are some common mistakes to avoid when cooking quick creamy garlic chicken gnocchi in the Instant Pot?
The biggest ones are adding gnocchi or cream before pressure cooking, which leads to mushiness or curdling. Also, not deglazing the pot well can cause a “burn” notice. And skipping the natural pressure release for the chicken can make it a bit chewy, honestly.
How long does creamy garlic chicken gnocchi Instant Pot last in the refrigerator?
You can safely store leftovers of this creamy garlic chicken gnocchi in an airtight container in the refrigerator for up to 3 days. While the gnocchi might soften a bit, the flavors actually meld and become even more delicious the next day, you know.
Can I make this one-pot creamy garlic chicken gnocchi recipe without an Instant Pot?
Absolutely! You can adapt it for the stovetop. You’d brown the chicken, then simmer it in the broth until cooked through. Remove and shred the chicken, then prepare the creamy sauce in the same pot, adding the gnocchi and shredded chicken at the end until everything is just right.
Shouldn’t steps 4 & 5 be switched in the instructions for this creamy garlic chicken gnocchi?
I appreciate you catching that! I’ve reviewed the recipe and can confirm the steps are in the correct order for optimal results. The chicken needs to be pressure cooked first to get perfectly tender, and then the gnocchi and cream are added at the end, I promise.
I don’t have a pressure cooker, how can I adjust this creamy garlic chicken gnocchi recipe for stovetop?
On the stovetop, you’d cook your chicken in a large pot until done, then remove and shred. Make your sauce in the same pot, bring to a simmer, then add the gnocchi and cook until they float. Stir in the cream and shredded chicken at the very end. It’s a great option!
4 Responses
This Instant Pot chicken gnocchi soup is an absolute winner! It truly is comfort food in a bowl and so incredibly quick to make. My family devoured it, and it definitely rivals the Olive Garden version. Thank you for this fantastic recipe!
This recipe was a lifesaver on a busy weeknight! The garlic and rosemary really shine through. My only small note is that I felt the soup could have used a little more stock for my preference, it was quite thick. Still incredibly tasty though!
I made this last night and it was delicious! The chicken was so tender, and the gnocchi was perfectly soft. I used half-and-half as suggested and it gave it a lovely creamy texture. Have you ever tried adding a different kind of leafy green, like kale, instead of spinach, and if so, when would you recommend adding it?
Michael, I