Olive Garden’s Chicken Gnocchi Soup is one of those iconic dishes that keeps you coming back for more. With its creamy texture, rich flavor, and satisfying chunks of tender chicken and pillowy gnocchi, it’s a comforting bowl of heaven. If you’re like me, you’ve probably tried this soup at the restaurant and thought, ’Wow, I need to learn how to make this at home.’ Well, now you can. But instead of simmering away for hours on the stove, I’m going to show you how to make it in your Instant Pot – yes, you can make this delicious soup in a fraction of the time, all while retaining that classic, hearty goodness.
Not only does the Instant Pot bring everything together quickly, but it also helps to lock in all those flavors, giving you that homemade quality you crave without the stress. If you’re ready to dive into a creamy, comforting bowl of chicken gnocchi soup, let’s get started!
Olive Garden Chicken Gnocchi Soup Instant Pot Recipe
This Instant Pot version of Olive Garden’s Chicken Gnocchi Soup is a dream come true. It’s quick, it’s easy, and it tastes like you’ve spent hours perfecting it. Imagine a rich, velvety broth with tender chicken, fresh spinach, and soft gnocchi floating in the mix – all cooked to perfection in the Instant Pot. Let’s go through how you can pull it off.
Ingredients Needed
To make this soup, you don’t need any hard-to-find ingredients. You probably already have most of them in your pantry. Here’s what you’ll need:
- Chicken breast or thighs – Boneless, skinless chicken is best. Chicken breasts are leaner, but thighs bring a bit more flavor and moisture.
- Olive oil – For sautéing the chicken and vegetables, this is a must.
- Carrot – Adds a subtle sweetness and a nice crunch to the soup.
- Celery – Provides a light, earthy flavor that complements the other ingredients.
- Yellow onion – A classic aromatics base for any good soup.
- Garlic – Fresh garlic for that burst of savory flavor.
- Chicken broth – This forms the base of your soup, so make sure to use a good-quality broth.
- Half-and-half – To make the soup creamy, half-and-half gives that perfect balance of richness and smoothness without being too heavy.
- Heavy cream – Adds extra creaminess and thickness.
- Frozen gnocchi – The star of the show! These little potato dumplings cook up so well in the Instant Pot.
- Fresh spinach – For a burst of color and a healthy green addition.
- Salt and pepper – For seasoning, to taste.
- Italian seasoning – A mix of basil, oregano, and thyme gives that signature Italian flair.
- Parmesan cheese – Optional, but totally worth it for extra richness.
Cooking Instructions
Now, let’s get down to the nitty-gritty of making this amazing soup:
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Prepare Your Ingredients
- Dice your onion, carrot, and celery.
- Mince the garlic.
- Cut the chicken into bite-sized pieces.
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Sauté The Vegetables And Chicken
- Turn on the Instant Pot and set it to “Sauté” mode.
- Add a drizzle of olive oil.
- Once hot, sauté the onion, carrot, and celery for 2-3 minutes until softened.
- Add the garlic and cook for another minute, making sure it doesn’t burn.
- Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook until the chicken is no longer pink.
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Add The Liquids And Gnocchi
- Pour in the chicken broth, half-and-half, and heavy cream. Stir to combine.
- Add the frozen gnocchi to the pot – no need to thaw them first, they’ll cook perfectly in the pressure cooker.
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Cook Under Pressure
- Secure the Instant Pot lid and set the valve to “Sealing”.
- Cook on high pressure for 5 minutes.
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Release The Pressure
- When the cooking time is up, perform a quick release by turning the valve to “Venting”.
- Once the pressure is fully released, carefully open the lid.
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Finish It Off
- Stir in the spinach until it wilts down.
- Taste and adjust the seasoning if necessary, adding more salt, pepper, or Italian seasoning as desired.
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Serve
- Ladle the soup into bowls and top with freshly grated Parmesan cheese if you like.
Ingredient Insights
- Chicken: The chicken breast or thighs will give you that tender, juicy bite, but if you want a richer flavor, thighs are your best bet. They stay moist under pressure cooking, which makes them ideal for this recipe.
- Gnocchi: The frozen gnocchi is a game-changer. It’s super convenient, and once cooked in the Instant Pot, it absorbs all the delicious flavors from the broth. It’s soft but still slightly chewy, creating the perfect texture in every spoonful.
- Spinach: Not only does it add color, but spinach is also packed with nutrients. It wilts quickly in the soup, so it’s a great way to sneak in some greens without compromising the flavor.
- Cream: The combination of half-and-half and heavy cream gives the soup just the right amount of richness. If you’re looking for a lighter version, you could substitute the cream with more half-and-half or even milk, but you’ll lose some of that signature creaminess.
Expert Tips
- For extra flavor: Consider browning the chicken pieces a little longer when sautéing them to develop more flavor. This step isn’t necessary, but it can take the dish to the next level.
- Don’t overcook the gnocchi: One of the most important things in this recipe is to avoid overcooking the gnocchi. The Instant Pot does a great job of cooking it perfectly in just five minutes. If you cook it too long, you’ll have mushy gnocchi.
- Make it spicy: If you like a little heat, add some red pepper flakes or a dash of hot sauce while sautéing the vegetables.
- Prep ahead: You can prep the ingredients ahead of time and store them in the fridge for a couple of days. That way, when you’re ready to make the soup, you just need to dump everything in the Instant Pot.
Recipe Variations
If you’re looking to mix it up, there are plenty of ways to play with this recipe:
- Vegetarian version: Skip the chicken and substitute vegetable broth for the chicken broth. You can add more vegetables, like zucchini or mushrooms, to bulk it up.
- Swap the spinach: Kale is a great alternative if you prefer something heartier.
- Add some cheese: If you want an extra cheesy soup, stir in some cream cheese or mozzarella along with the Parmesan for a richer flavor.
- Herb changes: If you’re not a fan of Italian seasoning, you can replace it with fresh thyme, rosemary, or basil.
Final Words
This Chicken Gnocchi Soup is the ultimate comfort food, and making it in the Instant Pot makes it so much more accessible. You get that rich, creamy soup with tender chicken and soft gnocchi, all ready in less than 30 minutes. Whether you’re cooking for your family, meal prepping, or hosting friends for a cozy dinner, this soup is guaranteed to impress. Plus, it’s versatile enough to suit whatever flavor tweaks you want to throw in!
FAQs
What Ingredients Do I Need For Olive Garden Chicken Gnocchi Soup In The Instant Pot?
You will need boneless, skinless chicken breasts, chicken broth, heavy cream, olive oil, carrots, celery, garlic, spinach, gnocchi (store-bought or homemade), and seasonings like salt, pepper, thyme, and parsley.
Can I Use Frozen Chicken For This Instant Pot Recipe?
Yes, you can use frozen chicken breasts for this recipe. The Instant Pot will cook them thoroughly, but you may need to increase the cooking time by 5-10 minutes.
How Do I Cook The Chicken In The Instant Pot For The Soup?
To cook the chicken in the Instant Pot, set it to the ’Saute’ mode and sear the chicken breasts for a few minutes on each side to add flavor. Then, add the rest of the ingredients and set the Instant Pot to ’Pressure Cook’ for 10 minutes with a quick release.
What Type Of Gnocchi Should I Use For The Instant Pot Version?
You should use store-bought gnocchi, which is widely available in the pasta section of most grocery stores. Fresh or frozen gnocchi works best, as it will hold its shape and texture when pressure cooked.
Can I Make Olive Garden Chicken Gnocchi Soup Ahead Of Time?
Yes, you can make the soup ahead of time. The flavors will develop even more after sitting for a few hours or overnight in the fridge. Reheat it on the stovetop or in the Instant Pot on the ’Saute’ mode before serving.
How Do I Thicken The Soup If It’s Too Thin?
If your soup is too thin, you can thicken it by either simmering it on the ’Saute’ mode with the lid off to reduce the liquid or by adding a slurry of cornstarch and water. Start with 1 tablespoon of cornstarch mixed with 2 tablespoons of water and stir it into the soup.
Can I Use Half-and-half Instead Of Heavy Cream?
Yes, you can substitute half-and-half for heavy cream to make the soup slightly lighter. However, the soup will have a less rich and creamy texture compared to using heavy cream.
How Do I Add Spinach To The Soup Without It Wilting Too Much?
Add fresh spinach towards the end of the cooking process. After the Instant Pot has finished pressure cooking, switch to the ’Saute’ mode and stir in the spinach. It will cook down quickly but will retain its vibrant green color.
Can I Make This Soup With A Rotisserie Chicken?
Yes, using rotisserie chicken is a great time-saver. Simply shred the chicken and add it to the soup after the pressure cooking is done. Let it heat through on the ’Saute’ mode for a few minutes before serving.
How Do I Store Leftover Olive Garden Chicken Gnocchi Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, warm it on the stovetop or in the Instant Pot on the ’Saute’ mode, adding a little extra broth if needed.