Instant Pot Chicken Gnocchi Soup Olive Garden Copycat

If you’ve ever found yourself craving that creamy, comforting bowl of Olive Garden’s famous Chicken Gnocchi Soup, you’re in for a treat. This Instant Pot version is a game-changer—packed with tender chicken, fluffy gnocchi, fresh veggies, and a luscious broth that comes together in a fraction of the time. It’s the perfect weeknight dinner or cozy meal for any day you want to indulge in something warm and satisfying without spending hours in the kitchen. Plus, it’s made with simple, wholesome ingredients you probably already have on hand. Let’s dive into everything you need to know to make this delicious soup at home!

Why This Recipe Is a Must-Try

This Instant Pot Chicken Gnocchi Soup is a must-try for so many reasons. First, it captures the essence of that beloved Olive Garden classic, with all the creamy goodness and hearty flavors, but in a much quicker, fuss-free way. Thanks to the Instant Pot, the chicken cooks perfectly tender, and the flavors meld beautifully without constant stirring or babysitting on the stove.

It’s also incredibly versatile and customizable, so you can tweak it to suit your taste or dietary preferences. Whether you like it with extra veggies, a touch of spice, or want to swap in dairy-free options, this recipe is a fantastic base. The gnocchi adds a wonderful pillowy texture that brings the whole dish together, making every bite comforting and satisfying.

Lastly, this soup is a complete meal that’s perfect for cooler months, meal prepping, or anytime you want a hearty, flavorful bowl without a lot of hassle. From its rich broth to the fresh spinach, shredded carrots, and tender chicken, it’s a well-rounded dish that will quickly become a favorite in your recipe rotation.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 yellow onion, diced
• 1 stalk celery, chopped
• 2 cloves garlic, crushed
• 4 cups low sodium chicken stock
• 2 chicken breasts, boneless and skinless
• 1 cup carrots, shredded
• 2 teaspoons fresh thyme
• 1 teaspoon salt, or to taste
• ¼ teaspoon ground black pepper
• 1 package (16 ounces) potato gnocchi (fresh, dried, or frozen)
• 1 cup fresh spinach (baby spinach or roughly chopped spinach leaves)
• 2 cups half and half

How To Make Instant Pot Chicken Gnocchi Soup Olive Garden Copycat

Step 1: Sauté the Aromatics

Turn your Instant Pot to the sauté setting and add the olive oil and butter. Once the butter has melted and is sizzling, add the diced yellow onion and chopped celery. Cook for about 3-4 minutes or until the vegetables soften and the onions become translucent. Add in the crushed garlic and sauté for another 30 seconds until fragrant.

Step 2: Add Chicken and Broth

Place the boneless skinless chicken breasts directly into the pot. Pour in the chicken stock, making sure the chicken is mostly submerged. Sprinkle in the fresh thyme, salt, and ground black pepper. Stir gently to combine. Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes.

Step 3: Shred the Chicken

When the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully do a quick release for any remaining pressure. Open the lid and remove the chicken breasts to a cutting board. Use two forks to shred the chicken into bite-sized pieces.

Step 4: Add Carrots and Gnocchi

Return the shredded chicken to the pot. Stir in the shredded carrots and potato gnocchi. Switch the Instant Pot back to sauté mode and cook for about 3-5 minutes, stirring occasionally, until the gnocchi float to the surface and are tender.

Step 5: Finish with Spinach and Half and Half

Turn off the sauté function. Stir in the fresh spinach and half and half. The residual heat will wilt the spinach and warm the soup through without curdling the dairy. Taste and adjust seasoning with additional salt and pepper if needed.

Step 6: Serve and Enjoy

Ladle the soup into bowls and serve immediately. This soup pairs beautifully with crusty bread or a light side salad for a complete meal.

Expert Tips

• Use fresh thyme for the best flavor, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
• Don’t overcook the gnocchi—once they float to the surface, they’re done!
• If you prefer a thicker soup, you can stir in a slurry of cornstarch and water before adding the half and half.
• Shredding the chicken after cooking ensures it stays tender and juicy.
• For a richer soup, substitute half and half with heavy cream or a mix of cream and milk.
• If you’re using frozen gnocchi, add an extra minute to the cooking time.
• Always check the seasoning at the end—sometimes the broth you use can affect saltiness.

Variations and Customizations

• Vegetable Boost: Add diced potatoes, corn, or peas for extra texture and nutrition.
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Dairy-Free Option: Use coconut milk or any plant-based milk instead of half and half.
• Herb Swap: Try rosemary or oregano instead of thyme for a different flavor profile.
• Protein Variation: Substitute chicken breasts with turkey breasts or even shredded rotisserie chicken.
• Gnocchi Alternatives: Use tortellini, small pasta shapes, or even rice for a different texture.

How to Store Leftovers

Store leftover chicken gnocchi soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to prevent the dairy from curdling. You may need to add a splash of chicken broth or water to loosen the soup if it thickens too much. Avoid freezing this soup as the texture of the gnocchi and cream may change and become grainy upon thawing.

FAQ

Can I use frozen chicken breasts for this recipe?

Yes! You can use frozen chicken breasts in the Instant Pot. Just increase the cooking time to 15 minutes on high pressure and allow a natural release for 10 minutes before shredding.

What if I don’t have an Instant Pot?

You can make this soup on the stovetop! Sauté the vegetables in a large pot, add the chicken and broth, then simmer until the chicken is cooked through. Remove the chicken to shred, return it to the pot, add carrots and gnocchi, and cook until tender. Finish with spinach and half and half.

Can I make this soup ahead of time?

Absolutely! This soup actually tastes great the next day as the flavors develop. Just reheat gently on the stove, stirring occasionally.

Is this soup gluten-free?

Traditional gnocchi contains wheat flour, so it’s not gluten-free. However, you can find gluten-free gnocchi at many grocery stores or substitute with gluten-free pasta.

Conclusion

This Instant Pot Chicken Gnocchi Soup Olive Garden Copycat is the perfect blend of creamy, hearty, and fresh flavors that will warm you from the inside out. With its effortless preparation and rich taste, it’s a recipe you’ll want to make again and again. Whether you’re feeding a family or just need a comforting solo meal, this soup delivers all the cozy vibes and deliciousness you crave. Grab your Instant Pot and get ready to enjoy a bowl of homemade comfort that rivals your favorite restaurant’s version—right in your own kitchen!