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- 1 pound boneless, skinless chicken breasts - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 medium onion, diced - 4 cups low-sodium chicken broth - 1 pound store-bought gnocchi - 1 cup heavy cream - 1 cup baby spinach - 1 teaspoon dried thyme - 1 teaspoon dried basil - Salt and pepper to taste - Grated Parmesan cheese for serving When making Instant Pot creamy chicken gnocchi, the ingredients matter. You want fresh, quality items for the best taste. Start with chicken breasts. I prefer boneless and skinless. This cut cooks evenly and stays tender. Olive oil gives your dish depth. Use it to sauté the chicken and aromatics. Garlic and onion are key for flavor. Mince the garlic finely and dice the onion. These will fill your kitchen with a wonderful aroma. Chicken broth adds richness. I recommend low-sodium broth for a healthier option. It allows you to control the saltiness. Gnocchi is the star here. I choose store-bought for ease, but it tastes great! Heavy cream brings creaminess and a touch of luxury. Baby spinach adds color and nutrients. For seasoning, dried thyme and basil elevate the dish. You can adjust salt and pepper to your liking. Finally, a sprinkle of grated Parmesan cheese finishes it off. It adds a salty bite and pairs well with the creaminess. - Instant Pot - Cutting board and knife - Measuring cups and spoons - Stirring spoon Having the right tools makes cooking easier. An Instant Pot is essential for this recipe. It speeds up cooking and keeps flavors locked in. A good cutting board and knife help you prep your ingredients quickly. Use measuring cups and spoons for accuracy. This ensures your flavors balance well. A stirring spoon is a must for mixing everything together. With these tools, you’ll enjoy a smooth cooking process. - Set the Instant Pot to 'Sauté' mode. - Add 1 tablespoon of olive oil and heat it. - Take 1 pound of diced chicken breasts. Season with salt and pepper. - Sauté the chicken for about 5-6 minutes until it turns brown. - Next, add 3 minced garlic cloves and 1 diced onion. Cook for 2-3 more minutes. - Pour in 4 cups of low-sodium chicken broth. Make sure to scrape the bottom of the pot. - Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried basil. - Add 1 pound of store-bought gnocchi directly to the pot. Do not stir. - Close the lid and set the valve to ‘Sealing’. - Cook on 'Manual' high pressure for 3 minutes. - When the time is up, do a quick release. Move the valve to 'Venting'. - Open the lid and stir in 1 cup of heavy cream and 1 cup of baby spinach. Let the heat wilt the spinach for about 2 minutes. - Taste and add more salt and pepper if needed. Serve hot with grated Parmesan cheese on top. To get that rich, creamy texture, use heavy cream. It brings a velvety feel to the dish. If you want to adjust the thickness, add more or less cream. You can also mix in a little broth for a lighter sauce. Stir well to blend. Seasonings can make a huge difference. I recommend adding a pinch of garlic powder or onion powder. These boost flavor without extra effort. Fresh herbs are another great choice. Use basil or thyme for more punch. They add depth and freshness, making your meal pop. Be careful not to overcook the gnocchi. They only need a few minutes in the pot. If they get mushy, the dish loses its appeal. When sautéing chicken, cut it into small pieces. This helps it cook evenly. Make sure to brown the chicken well for added flavor. {{image_2}} You can swap chicken for shrimp or tofu. Shrimp cooks quickly, needing just 2-3 minutes on high pressure. Tofu takes longer, about 5 minutes, so use firm tofu for the best texture. Want to add more veggies? Try mushrooms or peas! If adding mushrooms, sauté them with the chicken for extra flavor. Peas can go in with the cream at the end. Keep an eye on cooking times. Add veggies that cook fast, so they don’t get mushy. If you're dairy-free, use coconut milk instead of heavy cream. It gives a rich taste. For cheese lovers, try vegan cheese on top. These swaps keep the dish creamy without dairy. Store your leftovers in an airtight container. Glass containers work best to keep the dish fresh. Let the meal cool before sealing. This helps prevent moisture buildup, which makes gnocchi soggy. To freeze creamy chicken gnocchi, pack it in freezer-safe bags or containers. Remove as much air as you can. This helps avoid freezer burn. When you want to eat it, thaw it in the fridge overnight. Reheat in a pot on low heat. Stir often until warm. You can add a splash of chicken broth to help with creaminess. In the fridge, this dish lasts about 3-4 days. If you freeze it, it stays good for up to 3 months. Check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it. Always trust your senses to keep your meals safe. Yes, you can use fresh gnocchi. Fresh gnocchi cooks faster than store-bought. If you use fresh, cook only for 2 minutes in the Instant Pot. This change helps keep your gnocchi tender and soft. Just remember to adjust the cooking time. To add heat, use crushed red pepper flakes. Start with half a teaspoon and taste. You can also add diced jalapeños or a dash of hot sauce. Spice level depends on personal taste, so adjust to your liking. Yes, you can cook this on the stove. Use a large pot to sauté the chicken, garlic, and onion. Then, add broth and gnocchi. Simmer for about 10 minutes until the gnocchi is soft. Stir in cream and spinach last. Each serving has about 450 calories. It contains 25 grams of protein and 20 grams of fat. You also get 30 grams of carbs. This dish gives you a good balance of nutrients. You can find more detailed facts by checking specific ingredients. This recipe for creamy chicken gnocchi is simple and satisfying. You learned the key ingredients and how to use your Instant Pot. We explored tips to enhance flavor and texture. I shared variations for protein and vegetables, plus storage tips. Now you can enjoy a delicious meal any day of the week. With a few tweaks, you can make this dish your own. I hope you feel ready to cook up this creamy delight!

Instant Pot Creamy Chicken Gnocchi

Satisfy your cravings with this Instant Pot Creamy Chicken Gnocchi recipe! This quick and easy dish features tender chicken, fluffy gnocchi, and a rich cream sauce with fresh spinach. Perfect for a busy weeknight dinner, it's ready in just 25 minutes! Discover the full recipe and learn how to make a creamy and delicious meal your family will love. Click to explore and elevate your dinner game!
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Ingredients
  

1 pound boneless, skinless chicken breasts, diced

1 tablespoon olive oil

3 cloves garlic, minced

1 medium onion, diced

4 cups low-sodium chicken broth

1 pound store-bought gnocchi

1 cup heavy cream

1 cup baby spinach

1 teaspoon dried thyme

1 teaspoon dried basil

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

Set your Instant Pot to 'Sauté' mode. Add olive oil and let it heat up.

    Add the diced chicken to the pot and season with salt and pepper. Sauté for about 5-6 minutes until browned.

      Add the minced garlic and diced onion to the pot and cook for an additional 2-3 minutes until the onion softens.

        Pour in the chicken broth, scraping any browned bits from the bottom of the pot for added flavor.

          Stir in the dried thyme and basil, then add the gnocchi directly to the pot (do not stir).

            Close the lid of the Instant Pot and set the valve to 'Sealing'. Cook on 'Manual' high pressure for 3 minutes.

              Once the time is up, do a quick release of the pressure by carefully moving the valve to 'Venting'.

                Open the lid and stir in the heavy cream and baby spinach, allowing the heat to wilt the spinach (about 2 minutes).

                  Taste and adjust seasoning with more salt and pepper if needed. Serve hot and sprinkle grated Parmesan cheese on top.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4