Instant Pot Olive Garden Chicken Gnocchi Soup
This creamy Instant Pot Olive Garden Chicken Gnocchi Soup brings the restaurant favorite home! With tender chicken, pillowy gnocchi, and fresh spinach in a rich, garlicky broth - ready in just 30 minutes!
Servings: 6 servings
Calories: 467kcal
Equipment
- Instant Pot or Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 cup carrots diced
- ½ cup celery diced
- 1 pound boneless skinless chicken breasts cut in 1-inch pieces
- 4 cups chicken broth
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 pound potato gnocchi
- 2 cups half and half
- 2 tablespoons cornstarch
- ½ cup grated Parmesan cheese
- 2 cups fresh spinach
Instructions
- Turn your Instant Pot to SAUTÉ mode and add olive oil and butter. Once hot, add the diced onion, minced garlic, carrots, and celery. Cook for 4-5 minutes until the vegetables soften, and the onions become translucent.
- Add the diced chicken breast to the pot. Sauté until no pink remains on the outside, stirring occasionally to prevent sticking.
- Pour in the chicken broth, scraping any browned bits from the bottom of the pot with a wooden spoon. Add thyme, garlic powder, onion powder, salt, and black pepper. Secure the lid, set the valve to SEALING, and cook on HIGH pressure for 8 minutes.
- Once cooking completes, natural release for 5 minutes, then quick release any remaining pressure. Hit CANCEL, then turn on SAUTÉ mode again. Add the gnocchi and cook for 2-3 minutes until they float to the top.
- In a separate bowl, whisk together half and half and cornstarch until smooth. Pour into the pot along with the Parmesan cheese. Stir continuously until the soup begins to thicken.
- Add the fresh spinach and stir until just wilted. Taste and adjust seasonings if needed. Ladle into bowls and serve hot, garnished with additional Parmesan if desired.
Notes
- While store-bought gnocchi works perfectly, make homemade potato gnocchi from scratch if you're feeling ambitious.
- For extra flavor, add a Parmigiano-Reggiano rind to the soup when you add the chicken broth - but remove it before serving. This is a secret ingredient many Italian cooks swear by.
- Add your favorite vegetables to the soup.
- To save time, use a shredded rotisserie chicken.
Nutrition
Calories: 467kcal | Carbohydrates: 40g | Protein: 26g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1539mg | Potassium: 615mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5048IU | Vitamin C: 8mg | Calcium: 215mg | Iron: 4mg
