Instant Pot Chicken Gnocchi Soup Olive Garden Copycat

I make this Instant Pot Chicken Gnocchi Soup on busy weeknights and when friends come over expecting comfort food without fuss. It hits the same cozy notes as the restaurant version — soft pillowy gnocchi, tender chicken, and a creamy broth — but takes far less time and mental energy. The pressure cooker shortens the simmering and gives you a deep, developed flavor without babysitting a pot for hours.

This post walks you through the recipe exactly as I cook it, plus practical notes so you get consistent results every time. I keep the instructions straightforward and the technique forgiving. If you’re comfortable using the sauté and pressure functions on your Instant Pot, you’ll be done in under an hour with most of that being hands-off time.

I’ve included the ingredient breakdown, step-by-step directions taken straight from the recipe, sensible substitutions, common mistakes to avoid, and storage tips. No fluff — just what helps this become a reliable weeknight favorite in my kitchen.

Ingredient Rundown

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Ingredients

• 1 tablespoon olive oil — helps prevent the butter from burning during the initial sauté and adds a touch of fruitiness.
• 2 tablespoons butter — builds richness and a glossy mouthfeel in the base of the soup.
• 1 yellow onion, diced — provides aromatic sweetness; dice small so it softens quickly during sauté.
• 1 stalk celery, chopped — adds subtle savory brightness and texture to balance the cream.
• 2 cloves garlic, crushed — adds depth; crushing releases more garlic oil and flavor than slicing.
• 4 cups low-sodium chicken stock — the liquid backbone. Low-sodium lets you control final seasoning.
• 2 boneless, skinless chicken breasts — cooks quickly in the Instant Pot and shreds easily; cook to internal temperature before shredding.
• 1 cup shredded carrots — sweetness and color; shredding speeds cooking so they soften during pressure time.
• 2 teaspoons fresh thyme — bright herbal note; fresh works best here for a subtle floral lift.
• 1 teaspoon salt — foundational seasoning; you can add more at the end to taste.
• 1/4 teaspoon ground black pepper — a mild peppery background taste.
• 1 package (16-ounce) potato gnocchi (fresh, dried, or frozen) — the soup’s signature: pillowy dumplings. Cooked after the chicken to avoid overcooking during pressure phase.
• 1 cup fresh spinach (baby spinach or roughly chopped) — freshness and color; wilts quickly once added and blends into the creamy broth.
• 2 cups half and half — gives the soup its creamy, silky texture. Added at the end to prevent curdling under high heat.

From Start to Finish: Instant Pot Chicken Gnocchi Soup Olive Garden Copycat

1. Press SAUTE on the Instant Pot. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted and the oil is hot, add 1 diced yellow onion and 1 chopped stalk celery; cook, stirring, until the onion is soft and translucent (about 2 minutes).
2. Add 2 crushed garlic cloves and cook, stirring, for 1 minute. Press CANCEL to turn off SAUTE.
3. Pour in 4 cups low-sodium chicken stock. Add 2 boneless, skinless chicken breasts, 1 cup shredded carrots, 2 teaspoons fresh thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine and make sure nothing is blocking the steam release.
4. Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH and set the time for 7 minutes. (The Pot will take several minutes to come to pressure.)
5. When the cooking program ends, perform a quick release: carefully turn the vent to VENTING to release steam, wait until the float valve drops, then remove the lid, tilting it away from you.
6. Remove the chicken breasts to a cutting board. Dice or shred the chicken, then set it aside.
7. Press SAUTE and set it to LOW. Add the entire 16-ounce package potato gnocchi to the pot and stir so pieces are separated. Simmer on LOW until the gnocchi float and reach the doneness recommended on the package, stirring occasionally.
8. Press CANCEL to turn off SAUTE. Stir in 2 cups half and half, 1 cup fresh spinach, and the shredded/diced chicken. Gently stir until the spinach wilts and the soup is heated through. Do not let the soup boil after adding the half and half.
9. Taste and adjust seasoning if desired, then serve immediately.

What Sets This Recipe Apart

This version leans on the Instant Pot to deliver concentrated savory flavor with minimal hands-on time. Pressure cooking the chicken in the seasoned stock extracts flavor quickly and efficiently; you don’t need to brown the chicken first to get a rich broth. The brief pressure time keeps chicken tender without drying it out.

The gnocchi step is key. Instead of pressure-cooking the gnocchi (which can make them gummy or fall apart), this method cooks them gently using the sauté function after pressure release. The result is gnocchi that stay pillowy and hold their shape inside the creamy soup.

Using half and half at the end gives a silky finish without making the soup so heavy it sits like a brick. Adding the dairy after the pressure work preserves creaminess and prevents it from breaking under high heat. Finally, baby spinach added at the end gives a fresh lift and a vibrant color contrast to the pale broth.

Substitutions by Category

• Protein — Swap the fresh chicken breasts for leftover rotisserie chicken (shredded) to skip the pressure step. If using cooked chicken, add it at the same time as the half and half so it just warms through.
• Gnocchi — Fresh, dried, or frozen gnocchi all work; follow package timing during the sauté phase. If you only have small pasta (like orecchiette), cook it separately and add to bowls when serving.
• Dairy — If you don’t have half and half, use a mix of 1 cup heavy cream + 1 cup milk to approximate the same richness. For a lighter bowl, use whole milk, but expect a thinner body.
• Stock — Low-sodium chicken stock is preferred so you can control salt. If you must use regular stock, taste before adding salt and reduce additional salt accordingly.
• Herbs & Veg — Thyme can be swapped for Italian seasoning or 1/2 teaspoon dried thyme. If you don’t have spinach, stir in a handful of chopped kale, but blanch it slightly first so it softens.

Tools of the Trade

• Electric pressure cooker/Instant Pot — You need the sauté and pressure functions.
• Wooden spoon or heatproof spatula — For stirring gnocchi and scraping browned bits gently.
• Tongs — Convenient for removing the hot chicken breasts.
• Cutting board and sharp chef’s knife — For the onion, celery, and shredding/dicing the cooked chicken.
• Measuring cups and spoons — For accurate salt, thyme, and liquid amounts.

Steer Clear of These

• Pressure-cooking the gnocchi — It sounds efficient, but gnocchi quickly overcook, become mushy, or disintegrate under pressure. Follow the recipe: add them after the pressure step using the sauté set to LOW.
• Boiling after adding half and half — High heat can cause the dairy to break and make the broth grainy. Keep the pot on LOW and warm gently until the dairy is incorporated.
• Over-salting early — The stock, butter, and half and half all carry salt; use low-sodium stock and adjust salt at the end.
• Not separating gnocchi pieces — Dumping the package in and not stirring allows clumps to stick and cook unevenly. Stir right after adding so pieces separate.

Better Choices & Swaps

• Choose low-sodium stock — It’s the easiest way to control final seasoning and prevent a salty bowl.
• Fresh thyme over dried — If available, fresh brightens the soup. Use dried at half strength if needed (about 1 teaspoon dried).
• Gnocchi quality matters — Fresh or higher-quality potato gnocchi will give a better texture than inexpensive dried versions. If budget forces a dried option, follow package directions closely.
• Use whole chicken breasts — They shred nicely and remain moist; thin cutlets can dry out under pressure if overcooked.

Recipe Notes & Chef’s Commentary

This is a forgiving soup, but a few small choices make a big difference. First, sauté the aromatics only until soft — you don’t want color beyond translucency. That keeps the broth clean and lets the thyme shine. Crushing the garlic rather than finely mincing releases more flavor during the brief sauté window.

When pressure cooking, make sure nothing blocks the steam release and that the sealing ring is properly seated. The quick release at the end will stop the chicken cooking immediately; this helps maintain tender texture. If you prefer shredding with two forks, remove the breasts to a board and pull them apart when cool enough to handle. If you prefer bite-sized dices, slice against the grain into neat pieces.

Gnocchi cooking timing varies by brand and state (fresh vs. frozen vs. dried). Watch for them to float and then check one for doneness. They should be tender but not falling apart. After adding half and half, stir gently. Keep heat low and patient — the soup needs a few minutes to come together but boiling risks breaking the dairy.

If you want a thicker soup, you can mash a few gnocchi against the pot to release some potato starch while sautéing; that thickens naturally. If you accidentally over-salt, a splash of lemon juice or an extra cup of low-sodium stock can help rebalance the bowl.

Shelf Life & Storage

• Refrigerator — Store in an airtight container for 3–4 days. The gnocchi will continue to soften in the fridge; plan to reheat gently.
• Freezing — I don’t recommend freezing this soup with gnocchi inside; the texture will degrade. If you must freeze, pressure-cook the base and chicken, freeze the broth and chicken separately, and add fresh gnocchi when reheating.
• Reheating — Rewarm gently on low heat on the stovetop. Avoid high heat to keep the half and half from separating. If the soup is too thick after refrigeration, stir in a splash of chicken stock or milk as it warms.

Instant Pot Chicken Gnocchi Soup Olive Garden Copycat FAQs

• Can I use frozen chicken breasts? — You can, but the pressure time and thawing behavior change. The recipe’s 7-minute cook time is optimized for thawed breasts. If using frozen, increase pressure time and follow your Instant Pot’s guidance for frozen protein.
• Will the gnocchi get gummy? — If pressure-cooked, yes — they can become gummy or break apart. That’s why this method cooks them after pressure release on LOW sauté until they float and are tender.
• Can I make this dairy-free? — Use full-fat coconut milk or a thick plant-based creamer instead of half and half for a dairy-free version. Be aware this will change the flavor profile noticeably.
• How do I avoid curdling? — Don’t let the soup boil after adding half and half. Gently warm on LOW and stir until incorporated. Also, temper very cold dairy by warming slightly before adding if possible.
• Is there a way to make it thicker? — Mash a couple of gnocchi into the pot while sautéing to release starch. Alternatively, whisk a small slurry of cornstarch and water and stir it in on LOW, then heat until thickened.

Final Thoughts

This Instant Pot adaptation keeps the comfort you expect from an Olive Garden-style chicken gnocchi soup while shaving off the passive cooking time. Follow the order: pressure-cook the chicken and vegetables, simmer the gnocchi separately, then finish with the half and half and spinach. Small steps — like using low-sodium stock and avoiding boiling after dairy — make the difference between a good bowl and a great, restaurant-style one. Make a pot on a chilly night, and enjoy the leftovers warmed gently the next day.

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Instant Pot Chicken Gnocchi Soup Olive Garden Copycat

A copycat Instant Pot version of Olive Garden's chicken gnocchi soup: tender chicken, gnocchi, spinach, carrots, and a creamy broth made quickly in a pressure cooker.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Servings: 8 servings

Ingredients

Ingredients

• ?1 tablespoonolive oil
• ?2 tablespoonsbutter
• ?1 yellow oniondiced
• ?1 stalkcelerychopped
• ?2 clovesgarliccrushed
• ?4 cupslow sodium chicken stock
• ?2 chicken breastsboneless skinless
• ?1 cupcarrotsshredded
• ?2 teaspoonsfresh thyme
• ?1 teaspoonsaltto taste
• ?1/4 teaspoonground black pepper
• ?1 package16-ouncepotato gnocchifresh dried, or frozen
• ?1 cupfresh spinachbaby spinach or roughly chopped spinach leaves
• ?2 cupshalf and half

Instructions

Instructions

• Press SAUTE on the Instant Pot. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted and the oil is hot, add 1 diced yellow onion and 1 chopped stalk celery; cook, stirring, until the onion is soft and translucent (about 2 minutes).
• Add 2 crushed garlic cloves and cook, stirring, for 1 minute. Press CANCEL to turn off SAUTE.
• Pour in 4 cups low-sodium chicken stock. Add 2 boneless, skinless chicken breasts, 1 cup shredded carrots, 2 teaspoons fresh thyme, 1 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine and make sure nothing is blocking the steam release.
• Secure the lid and set the vent to SEALING. Select PRESSURE COOK/MANUAL on HIGH and set the time for 7 minutes. (The Pot will take several minutes to come to pressure.)
• When the cooking program ends, perform a quick release: carefully turn the vent to VENTING to release steam, wait until the float valve drops, then remove the lid, tilting it away from you.
• Remove the chicken breasts to a cutting board. Dice or shred the chicken, then set it aside.
• Press SAUTE and set it to LOW. Add the entire 16-ounce package potato gnocchi to the pot and stir so pieces are separated. Simmer on LOW until the gnocchi float and reach the doneness recommended on the package, stirring occasionally.
• Press CANCEL to turn off SAUTE. Stir in 2 cups half and half, 1 cup fresh spinach, and the shredded/diced chicken. Gently stir until the spinach wilts and the soup is heated through. Do not let the soup boil after adding the half and half.
• Taste and adjust seasoning if desired, then serve immediately.

Equipment

• Instant Pot

Notes

Make sure that you don’t slice the carrots too thin as they will be pressure cooked, and might fall apart.
If you’re using frozen gnocchi, then I recommend taking them out of the freezer 1 hour prior to cooking.
The potato gnocchi are done when they float to the surface.
I like to use baby spinach leaves, but if you’re using ordinary spinach then chop it roughly before adding it to the soup.
To make this soup dairy-free, substitute half and half with soy milk or coconut milk.
To make this soup vegetarian omit the chicken, and use vegetable stock.
If using rotisserie chicken, add it after pressure cooking and reduce the pressure cooking time to 3 minutes.
If the soup is not thick enough, you can thicken it by adding 2 tablespoons of cornstarch mixed with 1 tablespoon of water. Stir until the soup is thickened (keep in mind that the soup will thicken even more when it cools down).