Instant Pot Chicken Gnocchi Soup Olive Garden Copycat
This Instant Pot Chicken Gnocchi Soup is a creamy, comforting copycat of Olive Garden's classic, made quickly with tender chicken, fluffy gnocchi, fresh veggies, and a rich broth. Perfect for a cozy weeknight meal or anytime you want a hearty soup without the fuss.
Servings: 4 servings
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
- 0.25 teaspoon ground black pepper
- 16 ounces potato gnocchi fresh, dried, or frozen
- 1 cup fresh spinach baby spinach or roughly chopped spinach leaves
- 2 cups half and half
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into bowls and serve immediately. This soup pairs beautifully with crusty bread or a light side salad for a complete meal.
Equipment
- Instant Pot
- Cutting Board
- Two Forks
Notes
Use fresh thyme for best flavor, but dried thyme can be substituted. Avoid overcooking gnocchi; they are done when they float. For thicker soup, add a cornstarch slurry before the half and half. Substitute half and half with heavy cream for richer soup, or use dairy-free milk alternatives. Frozen gnocchi may require an extra minute of cooking. Check seasoning at the end and adjust as needed.