This Instant Pot Chicken Gnocchi Soup tastes just like the beloved Olive Garden classic, but you can have it on the table in a fraction of the time. Creamy broth loaded with tender chicken, pillowy gnocchi, and wilted spinach with barely any effort.
The pressure cooker cooks the chicken perfectly juicy while the vegetables soften right in the same pot, so there is minimal cleanup and maximum flavor. The creamy broth gets an extra boost from a quick flour roux, giving it that rich, velvety texture you crave from the restaurant version. It is the ultimate cozy weeknight dinner, ready in well under an hour and guaranteed to have everyone asking for seconds.
Helpful Tips
- Shred the chicken while it’s warm: Pulling the chicken apart right after pressure cooking makes it easier to shred and helps it soak up more flavor from the broth.
- Add the gnocchi at the end: Stirring in the gnocchi during the final sauté step keeps it from getting mushy, so you get that perfect pillowy texture in every spoonful.
- Stir in the spinach last: Adding the spinach after the half and half means it only needs a minute or two to wilt, keeping it bright green and fresh instead of overcooked.
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Instant Pot Chicken Gnocchi Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 2 chicken breasts boneless skinless about 12 ounces
- 1 pound potato gnocchi
- 1 1/2 cups half and half
- 2 cups fresh baby spinach
Instructions
- Turn on sauté mode on your Instant Pot and pour in the oil. When hot, add the onion, carrot, and celery. Sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Turn off sauté mode.
- Add the flour, salt, and pepper to the pot and whisk it into the oil. Let cook for 30 seconds.
- Pour in the chicken broth and whisk to incorporate into the flour mixture.
- Place the chicken breasts inside the liquid. Close and lock the lid in place. Press the pressure cook or manual button and set to cook for 8 minutes on high pressure. When done, do a quick release of the pressure.
- Remove the lid and transfer the chicken to a cutting board to shred. Once shredded, return it to the pot.
- Turn on sauté mode again. When hot, add the gnocchi to the pot and cook until the gnocchi floats to the top, about 3 minutes. Pour in the half and half and spinach. When the spinach is wilted, turn off the pot.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.