Instant Pot Chicken & Gnocchi Soup

The coziest and creamiest Olive Garden copycat soup! This Chicken and Gnocchi soup has juicy chicken, potato gnocchi, carrots, celery, and spinach. It’s garnished with parsley and parmesan cheese. It’s easy, delicious, and better than the original. It will be a family favorite.

Usually, when I go to Olive Garden, this is my go-to soup. This comforting soup pairs well with their garlicky breadsticks and side salads. You can’t beat it. It’s so delicious and flavorful.

Recreating this copycat soup from home is so satisfying. Especially when you can bring the taste of Olive Garden into your kitchen. Your whole family will enjoy it and it makes for great leftovers.

Wrap up in a blanket and enjoy a warm bowl of this soup.

Ashlee

Instant Pot Chicken & Gnocchi Soup

This Chicken & Gnocchi soup has juicy chicken, potato gnocchi, carrots, celery, and spinach. It's garnished with parsley and parmesan cheese. It's easy, delicious, and better than the original. It will be a family favorite.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Instant Pot, Main Dishes, Soups

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

For Soup:

• 1 Tbsp olive oil
• 2 Tbsp unsalted butter
• 1/2 onion, diced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 chicken breasts, boneless (frozen or raw)
• 1 cup carrots, chopped
• 2 tsp dried thyme
• 1 tsp Kosher salt
• 1/4 tsp ground pepper
• 1 (16 oz) pkg potato gnocchi
• 1 cup baby spinach, chopped
• 2 cups half and half
• Kosher salt and ground pepper, to taste

For Slurry:

• 2 Tbsp cornstarch
• 1 Tbsp water

For Garnish:

• dried parsley, for garnish
• parmesan, for garnish

Method

 

For Soup:

1. Wash and prepare all produce. Set aside.
2. Select Saute setting on pressure cooker. Heat oil and melt butter. Add onion and celery, cook for about 2 minutes until onions are translucent. Add garlic and cook until fragrant, about 1 minute. Turn off Saute setting.
3. Add chicken broth, chicken breasts, carrots, dried thyme, Kosher salt and ground pepper.
4. Put on lid on pressure cooker. Select Manual/Pressure Cook setting, set time for 8 minutes. Set spout to Sealing, not Venting.
5. After done cooking, do a Quick-Release, according to manufacturer's instructions. Remove lid from pressure cooker. Remove and transfer chicken to a bowl. Using two forks or a hand-mixer, shred chicken. Set aside.
6. Select Saute setting on pressure cooker. Add potato gnocchi and cook until it floats to the top, about 2-3 minutes. Turn off Saute setting.
7. Add in half and half, baby spinach, and shredded chicken. Stir until the spinach starts to wilt. Prepare the slurry.

For Slurry:

1. While soup is simmering, make the slurry. In a small bowl, add cornstarch and water. Mix together. Add to the soup and allow soup to start thickening.

For Garnish:

1. Serve immediately. Garnish with parsley and parmesan cheese, if desired.

Notes

Suggested Sides:

• Breadsticks or Garlic Bread
• Green Salad