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.
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).
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).