This creamy Instant Pot Chicken Gnocchi Soup Olive Garden Copycat Recipe is a delicious and hearty Italian-inspired soup made with tender pieces of chicken, soft potato gnocchi dumplings, fresh vegetables, and a creamy broth. It’s a comforting and filling dish perfect for cold weather or craving a satisfying and wholesome meal.
If you love Olive Garden, like me and my family, you will love this copycat soup recipe!
So, fire up your Instant Pot and get ready to savor the flavors of Olive Garden with this delightful copycat olive garden chicken gnocchi soup instant pot!
If you are looking for even more Instant Pot Soup Recipes, some of my favorites are INSTANT POT HOMEMADE TOMATO SOUP, HOW TO MAKE VEGETABLE BROTH IN THE INSTANT POT, NINJA FOODI SOUTHWESTERN CHILI, and INSTANT POT CHILI CON CARNE
Ingredients Needed For Olive Garden Gnocchi Soup Instant Pot
Here are the simple ingredients, you will need:
Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.
- Raw Chicken Breasts or Thighs: Boneless, skinless chicken breasts or thighs are the protein base of this soup.
- Potato Gnocchi: Soft and pillowy potato dumpling add a delightful texture and a touch of indulgence to the soup.
- Carrots, Celery, and Onions: A classic trio of vegetables that provides a depth of flavor and aromatic richness to the soup’s base.
- Garlic: Minced garlic adds a warm and savory aroma while infusing the broth with its delicious flavor.
- Herbs: Typically, thyme or rosemary is used to season the soup, lending a subtle earthy and herbaceous note.
- Chicken Broth or Chicken Stock: A flavorful chicken broth forms the base of the soup, enhancing its taste and providing a comforting warmth.
- Heavy Cream or Half-and-Half: Creaminess is achieved by adding heavy cream, whole milk, or half-and-half, creating a velvety texture and rich flavor.
- Spinach or Kale: Fresh baby spinach or kale is added for a burst of color and nutrition, contributing a vibrant green contrast to the soup.
- Parmesan Cheese: Grated cheese is the perfect finishing touch, providing a salty and nutty element to garnish each bowl.
- Kosher Salt and Pepper: To taste, salt and pepper are used to season the soup, allowing you to adjust the flavor to your preference.
How to Make Instant Pot Chicken Gnocchi Soup
Here are the step-by-step directions for the best Olive Garden Chicken Gnocchi Soup.
Sauté Vegetables: Turn on the Instant Pot to the saute function or saute setting. Add a drizzle of olive oil and sauté the diced onions, carrots, celery, and minced garlic until they soften, about 3-4 minutes.
Add Chicken: Add the cubed chicken to the Instant Pot and cook until it’s no longer pink outside about 3-4 minutes.
Season: Sprinkle the dried thyme or rosemary over the sautéed ingredients and season with salt and pepper to taste.
Pressure Cook: Pour in the chicken broth and add the potato gnocchi. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set the cook time to 5 minutes on high pressure.
Quick Release: Once the cooking cycle is complete, quickly release pressure by carefully turning the release valve to the venting position. Wait for the remaining pressure to fully release before opening the lid.
Shred Chicken: Remove the chicken pieces from the pot and shred or dice them into bite-sized chunks.
Add Cream and Greens: Return the shredded chicken to the pot, and pour in the heavy cream or half-and-half. Stir in the chopped spinach or kale. Select the “Sauté” function again and cook for 2-3 minutes until the greens are wilted and the soup is heated.
Adjust Seasoning: Taste the soup and add more salt and pepper if needed.
Serve: Ladle the hot Chicken Gnocchi Soup into bowls, garnish with grated Parmesan cheese, and enjoy your delicious homemade meals!
Instant Pot Chicken Gnocchi Soup Olive Garden Copycat Recipe Tips
- Sauté for Flavor: Don’t rush the sautéing step at the beginning. Allowing the onions, carrots, celery, and garlic to cook until softened and slightly caramelized will enhance the overall flavor of the soup.
- Season at Each Stage: Season the soup in stages. Add a pinch of salt and pepper when sautéing the vegetables, another pinch when seasoning the chicken, and adjust the seasoning once the soup is fully cooked to achieve a well-balanced taste.
- Use Homemade Broth: Use homemade chicken broth for the best flavor.
- Quick Release Carefully: Use a long utensil or oven mitt to turn the release valve when performing a quick pressure release after pressure cooking.
- Avoid Overcooking Gnocchi: Be cautious when adding the gnocchi back into the soup after pressure cooking.
- Add Greens at the End: To preserve the vibrant green color and freshness of spinach or kale, stir them into the hot soup before serving.
- Thicken as Needed: If you prefer a thicker soup, make a slurry by mixing cornstarch or flour with a small amount of cold water and then adding it to the soup.
- Garnish with Cheese: Sprinkle-grated Parmesan cheese on top of each serving just before serving.
- Lemon Zest for Brightness: If you want to add a burst of freshness, consider adding lemon zest.
- Make It Ahead: This soup reheats well, so consider making it in advance and storing it in the refrigerator.
Instant Pot Chicken Gnocchi Soup Olive Garden Copycat Recipe Faqs
Can I use frozen chicken in this recipe? It’s best to use thawed chicken for even cooking. Frozen chicken may take longer to cook, and the texture could be affected—other great options include rotisserie chicken or boneless, skinless chicken thighs.
Can I use chicken thighs instead of chicken breasts? Yes, boneless, skinless chicken thighs are a suitable alternative. They can add a slightly richer flavor to the soup.
Can I omit the cream or use a substitute? You can use a lighter cream substitute like half-and-half or milk to reduce the fat content.
What if I don’t have an Instant Pot? You can still make Chicken and Gnocchi Soup on the stove top or slow cooker. Sauté the vegetables and chicken in a large pot, add the broth and gnocchi, and simmer on medium heat until cooked. Then, stir in the cream and greens and serve.
Can I freeze this soup for later? While you can freeze this soup, remember that the gnocchi’s texture may change upon thawing and reheating. For the best results, freeze the soup without the gnocchi and add freshly cooked gnocchi when reheating.
How can I make the soup gluten-free? To make this soup gluten-free, use gluten-free potato gnocchi and ensure that all other ingredients, including the broth and seasonings, are gluten-free.
What’s the difference between thyme and rosemary in the recipe? Thyme offers a slightly earthy and subtle herbal flavor, while rosemary has a more pronounced piney and savory taste. You can choose the herb that suits your preference or use a combination of both for added depth of flavor.
Can I make this soup in a different type of pressure cooker? Yes, you can adapt this recipe for other electric pressure cookers with similar settings and features to the Instant Pot. This Olive Garden’s Chicken Gnocchi Sup can easily be adapted for the Ninja Foodi Pressure Cooker.
How long will leftovers last in the refrigerator? Leftover Chicken and Gnocchi Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave.
Can I customize the vegetables in the soup? Absolutely! Feel free to add or substitute vegetables based on your preferences. Some options include peas, corn, bell peppers, or mushrooms.
More Instant Pot Recipes
- NINJA FOODI COPYCAT MAC & CHEESE
- INSTANT POT COPYCAT NORDSTROM’S TOMATO BASIL SOUP
- INSTANT POT COPYCAT OLIVE GARDEN SPINACH ARTICHOKE DIP
- AIR FRYER STARBUCKS CRANBERRY BLISS BARS COPYCAT RECIPE
Instant Pot Chicken Gnocchi Soup Olive Garden Copycat
Description
Ingredients
- 1 pound boneless, skinless chicken breasts , or boneless chicken thighs, cubed
- 16 ounces potato gnocchi
- 2 stalks carrots, peeled and diced
- 2 stalks celery , diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme , or rosemary
- 6 cups chicken broth
- 1 cup heavy cream , or half-and-half
- 2 cups fresh spinach or kale, or kale–chopped
- 1/2 cup grated Parmesan cheese, grated
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Sauté Vegetables: Turn on the Instant Pot to the “Sauté” function. Add a drizzle of olive oil and sauté the diced onions, carrots, celery, and minced garlic until they begin to soften, about 3-4 minutes.
- Add Chicken: Add the cubed chicken to the Instant Pot and cook until it’s no longer pink on the outside, about 3-4 minutes.
- Season: Sprinkle the dried thyme or rosemary over the sautéed ingredients and season with salt and pepper to taste.
- Pressure Cook: Pour in the chicken broth and add the potato gnocchi. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set the timer for 5 minutes on high pressure.
- Quick Release: Once the cooking cycle is complete, perform a quick pressure release by carefully turning the release valve to the venting position. Wait for the pressure to fully release before opening the lid.
- Shred Chicken: Remove the chicken pieces from the pot and shred or dice them into bite-sized chunks.
- Add Cream and Greens: Return the shredded chicken to the pot, and pour in the heavy cream or half-and-half. Stir in the chopped spinach or kale. Select the “Sauté” function again and cook for an additional 2-3 minutes, just until the greens are wilted and the soup is heated through.
- Adjust Seasoning: Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve: Ladle the hot Chicken Gnocchi Soup into bowls, garnish with grated Parmesan cheese, and enjoy your delicious homemade meal!
Equipment
- Instant Pot, Or Pressure Cooker, or Ninja Foodi Pressure Cooker
- Wooden Spoon
Nutrition
Share this recipe
We can’t wait to see what you’ve made! Mention @forktospoon or tag #forktospoon!
