Instant Pot Tomato Gnocchi Soup

This instant pot tomato gnocchi soup is rich, creamy, and comforting. Made in the instant pot in under 20 minutes!

What I love most about this instant pot tomato gnocchi soup is the fact that there is not a lot of chopping or roasting involved. I highly recommend using fresh gnocchi from the refrigerated section in the supermarket.

Fresh gnocchi has great flavor and cooks very quickly, so keep that in mind while purchasing gnocchi. I love to serve this soup with some fresh herbs, parmesan cheese, and some croutons. Although a plain bowl of soup will certainly hit the spot without all the extra toppings.

Why this instant pot tomato gnocchi soup recipe is so good

• This is the ultimate weeknight meal because it’s super easy to make and cooks in under 30 minutes.
• Although tomatoes can be acidic the chicken broth, heavy cream, and brown sugar help balance out the acidity.
• Super filling and satisfying for those cold winter days.
• Bursting with flavor and a low-cost recipe that’s sure to please the entire family.

How to make instant pot tomato gnocchi soup

1. Press the saute function on the instant pot and add the butter. Once the butter melts, add the onions and cook for 2-3 minutes or until translucent.
2. Turn off the saute function and stir in the fresh garlic. Let the garlic and onion sit for about 20 seconds.
3. Add the chicken stock and crushed tomatoes. Using a wooden spoon, scrape the bottom of the pot to loosen the stuck bits at the bottom.
4. Add the tomato sauce, Italian seasoning, basil, oregano, brown sugar, granulated garlic, salt, and pepper.
5. Place the lid on the Instant Pot, and make sure the pressure valve is set to ‘sealing’.
6. Press the soup button, and let the Instant Pot cook the soup.
7. When the Pot is done, it will beep and go to ‘off’.  Do a quick release – With a potholder, and carefully, turn the pressure valve from ‘SEALING’ to ‘VENTING’, and release the pressure from the pot – this may take a couple of minutes.  When the pressure is completely released, the float valve will dropdown.  MAKE SURE THE FLOAT VALVE IS DOWN, BEFORE OPENING THE LID.
8. Once the float valve is down, remove the lid to the Instant Pot.  Add the 1/3 cup of heavy cream, and stir.  Add the Gnocchi, and stir into the soup.
9. Most fresh Gnocchi only needs to cook for 1 – 2 minutes.  After a couple of minutes, the Gnocchi should be done, tender, but still a little firm.  Place in a soup bowl to serve, and sprinkle generously with Parmesan cheese.  Serve with your favorite croutons, bread or crackers. Enjoy!

Top Tip:

• DO NOT put the Parmesan cheese (or any cheese or milk) in the Instant Pot – it will curdle!  And, ruin your soup.  Any time you’re cooking a recipe in the Instant Pot that calls for cheese or any milk product, always add it after you’ve cooked the dish in the Instant pot, and removed the lid, and not during cooking.

More delicious soup recipes you’ll enjoy:

• Cuban Chicken Noodle Soup

• Detox Cabbage Soup

• Instant Pot Chicken Noodle Soup

You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

Instant Pot Tomato Gnocchi Soup

Print Recipe Pin Recipe

Course: Main Entree

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4

Calories: 528kcal

Author: Julie Maestre

Rich and comforting tomato gnocchi soup made in the instant pot. An easy weeknight meal made in under 30 minutes!

Equipment

• ▢
  Instant Pot

Ingredients

• ▢ 16 ounces fresh gnocchi
• ▢ 2 tbsp butter
• ▢ 1/2 cup diced onions
• ▢ 2 garlic cloves
• ▢ 4 cups chicken stock
• ▢ 28 ounces crushed tomatoes
• ▢ 6 ounces tomato sauce
• ▢ 1/2 tbsp Italian seasoning
• ▢ 1 tbsp Fresh basil
• ▢ 1 tsp oregano
• ▢ 1/4 cup brown sugar
• ▢ 1/3 cup heavy cream
• ▢ salt and pepper to taste

Instructions

• Press the saute function on the instant pot and add the butter. Once the butter melts, add the onions and cook for 2-3 minutes or until translucent. 
• Turn off the saute function and stir in the fresh garlic. Let the garlic and onion sit for about 20 seconds.
• Add the chicken stock and crushed tomatoes. Using a wooden spoon, scrape the bottom of the pot to loosen the stuck bits at the bottom.
• Add the tomato sauce, Italian seasoning, basil, oregano, brown sugar, granulated garlic, salt, and pepper.
• Place the lid on the Instant Pot, and make sure the pressure valve is set to 'sealing'.
• Press the soup button, and let the Instant Pot cook the soup.
• When the Pot is done, it will beep and go to 'off'.  Do a quick release - With a potholder, and carefully, turn the pressure valve from 'SEALING' to 'VENTING', and release the pressure from the pot - this may take a couple of minutes.  When the pressure is completely released, the float valve will dropdown.  MAKE SURE THE FLOAT VALVE IS DOWN, BEFORE OPENING THE LID.
• Once the float valve is down, remove the lid to the Instant Pot.  Add the 1/3 cup of heavy cream, and stir.  Add the Gnocchi, and stir into the soup.
• Most fresh Gnocchi only needs to cook for 1 - 2 minutes.  After a couple of minutes, the Gnocchi should be done, tender, but still a little firm.  Place in a soup bowl to serve, and sprinkle generously with Parmesan cheese.  Serve with your favorite croutons, bread or crackers. Enjoy!

Notes

Please read the instant pot manual before using. 

Nutrition

Calories: 528kcal | Carbohydrates: 83g | Protein: 15g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 1275mg | Potassium: 1037mg | Fiber: 8g | Sugar: 29g | Vitamin A: 1104IU | Vitamin C: 24mg | Calcium: 152mg | Iron: 8mg

Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!