Instant Pot Olive Garden Chicken Gnocchi Soup
This Olive Garden Chicken Gnocchi Soup recipe is easy to make and tastes just like the original version, ready in minutes using a pressure cooker.
Servings 4
Calories 744kcal
Ingredients
- 1 tablespoon oil
- 1-1/2 lbs chicken breast cubed
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 cups chicken broth
- 1 cup matchstick carrots
- 1 teaspoon thyme
- 3 cups half and half
- 1 package 16 oz, gnocchi
- 2 cups fresh spinach
Instructions
- Place oil, chicken, onion, and celery into your pressure cooker. Saute the ingredients until meat is brown.
- Add chicken broth, carrots, and thyme and mix well. Place the lid onto the instant pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 4 minutes. When the cooking cycle is complete, quick release pressure and open the lid.
- Set the Instant Pot to saute and carefully stir in spinach, half and half and gnocchi. Continue to heat the soup on the saute function until boiling. Boil and stir frequently for about 3 minutes or until gnocchi is done. Serve immediately.
Notes
*Cooking time doesn't include the time it takes for pressure cooker to come to pressure.
*Slow Cooker Instructions: Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!