This Instant Pot Sausage and Gnocchi Soup is delicious and creamy.  It’s made with Italian sausage as well as flavorful spices along with chopped spinach and made in the Instant Pot.

Flavorful Instant Pot Sausage and Gnocchi Soup

This Instant Pot recipe takes a short amount of time and makes a really flavorful dish.  This recipe has fennel seeds which bring out the flavors in the sausage which is the star of this soup.  The gnocchi and spinach are added at the end and are sauteed for about 5 minutes and come out perfect!

Related: Instant Pot Chicken and Gnocchi Soup)  Olive Garden Copycat

Simple To Make

This Instant Pot Sausage and Gnocchi soup is made using the Saute feature and the pressure cook feature.  After sauteing the sausage, veggies, and spices, the broth is added and is pressure cooked for 10 minutes.  A natural release is performed afterward.

This step is really important because if a quick release is done, it will suck the moisture and the flavor out of the sausage!  It will not come out flavorful and will not be as tender.

A natural release should always be done where meat is involved for this very reason.  Once the natural release is done after the 10 minute wait time, the Instant Pot is turned back to Saute and the remaining ingredients are added and sauteed for 5 minutes.

The gnocchi is added at the end so that it does not overcook.  The gnocchi will pop to the top of the soup while sauteeing and that is how you know it is done!

I always add the slurry (cornstarch and water) at about 3 minutes remaining because it gives the soup a chance to thicken up right before serving.

Ingredients in Sausage and Gnocchi Soup

• Mild Sauasge (or hot)
• Potato gnocchi
• Garlic cloves
• Fennel seeds – enhances the flavor of the sausage
• Salt
• Pepper
• Onion
• Chicken broth
• Heavy Cream
• Spinach
• Cornstarch

How to Make Instant Pot Sausage and Gnocchi Soup

Brown the sausage- Set the Instant Pot to saute and add the sausage.

Season the sausage – Add the fennel seeds, salt, pepper, diced onion, and minced garlic.

Drain the grease – Press cancel and drain the grease from the inner liner and return the mixture back to the pot.

Add the liquids – Pour the chicken broth into the pot.

Pressure cook the soup- Set the Instant Pot to MANUAL/PRESSURE COOK for 10 minutes.

Allow the pot to naturally release pressure – Allow the Instant Pot to naturally release pressure for 10 minutes before releasing any remaining pressure and removing the lid.

Return the pot to saute – Remove the lid and set the Instant Pot to saute. Add the chopped spinach, heavy cream, and gnocchi. Create a slurry by mixing together the cornstarch and water. Add to the pot and cook for about 3-5 minutes.

Press cancel, stir the soup, and serve with mozzarella cheese.

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