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Chicken Gnocchi Soup Instant Pot recipe gets done under 30 minutes and tastes a gazillion times better than the Olive Garden’s Chicken Gnocchi Soup. This creamy rich soup is flavor packed & loaded with shelf stable Gnocchi, carrots, celery, tender baby spinach & pre-cooked Chicken. Don’t miss the tips & the recipe video.
Check out our amazing collection of Instant Pot Recipes.
Copycat Olive Garden Chicken Gnocchi Soup Instant Pot
This Olive Garden Chicken Gnocchi Soup Instant Pot recipe tastes even better! A perfect rich soup that’s so easy to make in the Instant Pot just like this Pasta e Fagioli Soup, Broccoli Cheddar Soup & Zuppa Toscana Soup! You’ll love them all.
Todays Creamy Chicken Gnocchi soup is amazingly creamy, thick, filled with tender chicken cubes, pillowy soft gnocchi, baby spinach and lot’s of rich great flavors. This soup will keep your guests licking even the last drop from the bowl! It’s super addictive!
Ingredients
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
Buy the ingredients
- Gnocchi: We used shelf stable Gnocchi.
- Chicken: For extremely tender and juicy chicken use pre-cooked chicken. You can also use left-over rotisserie chicken. I love to pre-cook chicken breasts in my Instant Pot, dice them into cubes and than store them in sealed bags either in the fridge or freezer. So handy to fix recipes instantly 🙂
- Baby Spinach
- Mirepoix: Onion, Celery & carrots. We used yellow onion, you can also use white onion.
- Garlic: Adds so much flavor!
- Seasonings: Dijon Mustard paste, Worcestershire Sauce, Black Pepper powder, Italian Seasoning, Oregano, red pepper flakes (adds a subtle kick, not much though).
- Dairy: Heavy Cream and whole milk.
- Cheese: Parmesan Cheese. Grate it from the block or use pre-shredded.
- Liquid: Chicken Stock. We used Better Than Bouillon diluted in warm/hot water.
- Cooking Fat: Butter.
- Thickener: Cornstarch Slurry. It’s 1:1 cornstarch : water diluted to form a slurry.
Tips & Tricks
- Gnocchi: We would recommend shelf stable Gnocchi. You can find them at the Pasta section of your regular supermarket. I have not tested the recipe with fresh home-made gnocchi.
- Veggies: Chop the veggies into small pieces and saute them well so that they cook through uniformly by the time the soup is done.
- Parmesan Cheese: DO NOT forget to turn off the instant pot before adding the cheese. Otherwise, the cheese will curdle and make the soup grainy.
- Soup consistency: Todays recipe will reward you with a rich, creamy and thick soup. If you prefer thinner soups do add more milk or stock and thin it out.
- Thickening the Soup: Stir the soup constantly while thickening it otherwise it might get stuck at the bottom of the pot.
How to make Chicken Gnocchi Soup?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Saute
Set the Instant Pot on SAUTE function & keep it on HIGH heat. Add oil and Saute the onion and garlic until the onion begins to turn limp. You can add salt at this stage to rustle up the sautéing process.
Throw in the veggies and saute well for at least 3-4 mins. Otherwise the veggies won’t cook through after the pressure cooking cycle is over.
Also, add the dry seasonings and saute for just 30 seconds.
Step #2 Pressure Cook Gnocchi
Pour the stock and de-glaze the pot very well with the help of a spatula by scraping the sides and the bottom of the pot. This will loosen any stuck food particles and prevent the BURN error. Do not skip this step ever!
Add the shelf stable gnocchi ( nyow – kee ) and spread them in the stock with the help of the spatula. They should be submerged in the stock.
Close the lid, seal the valve and PRESSURE COOK on HIGH for just 1 minute followed by quick pressure release (QPR).
Once the pressure cooking cycle is over you’ll have amazing pillowy soft gnocchi.
Step #3 Thicken Soup & Serve
Hit the KEEP WARM function. Pour in the milk and add the pre-cooked chicken cubes (we used chicken breasts), give everything a quick stir.
Add the heavy cream and mix well. Also add the cornstarch slurry, mix well. Now, hit the SAUTE function and set it on LOW heat.
Bring the soup to a gentle simmer to thicken soup. Stir often to prevent the soup from sticking at the bottom of the pot.
TURN OFF the Instant Pot and add the parmesan cheese, stir briskly until the cheese is completely melted. Also, add a bunch of baby spinach and mix them well.
The residual heat will beautifully wilt and cook down the spinach leaves. Dish out the soup and dig in, Yum! 😀
How long is chicken gnocchi soup good for in the fridge?
Chicken Gnocchi Soup is good for 5 days in the fridge. Store the soup in clean and dry air tight containers. The soup thickens further in the fridge.
Can Chicken Gnocchi Soup be frozen?
Chicken Gnocchi Soup cannot be frozen as the gnocchi will turn extremely soft, might turn mushy and the dairy in the soup might also separate.
How to re-heat Chicken Gnocchi Soup?
You can re-heat the Chicken Gnocchi Soup Instant Pot recipe either in the microwave oven or on the stove top (medium heat) in a saucepan stirring frequently.
You might have to add splashes of liquid like milk, water or stock to thin out the soup a bit. It has a tendency to thicken up as it rests in the fridge.
What to serve with Chicken Gnocchi soup?
Chicken Gnocchi Soup is an extremely rich, creamy & filling soup which does not require any heavy sides. It tastes wonderful as such or with a light side of :
- Light Salad.
- Cheesy garlic bread.
- Crusty sourdough bread.
Is Chicken Gnocchi soup gluten free?
Not every Chicken Gnocchi soup is gluten free. For gluten free option use gluten free gnocchi and also thicken the soup with cornstarch.
Todays Instant Pot Chicken Gnocchi soup is not gluten free as it contains regular gnocchi.
Readers thoughts who tried the recipe
This is the best soup I’ve ever had no joke. I did the Olive Garden copy cat twice in two weeks I can’t get over it.”
– Joao Daniel Matias.
Chicken Gnocchi Soup Instant Pot
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Ingredients
- 1 pound Gnocchi (**16 ounce. We used Shelf-stable Gnocchi.)
- 2 cups Pre-cooked chicken (**diced into 1/2 inch cubes. About 1 pound chicken.)
- 1 cup onion (**yellow onion roughly chopped.)
- 1/2 cup celery (**roughly chopped.)
- 1/2 cup carrots (**roughly diced into half moons or use shredded carrots.)
- 2 tbsp garlic (**minced)
- 4 cups baby spinach (**use 2 cups if you do not prefer greens.)
- 2 tbsp Butter
- 1/4 cup Parmesan Cheese
- salt (**according to your taste preference.)
Liquid
- 5 cups chicken stock (**We used 2 tbsp Better Than Bouillon paste diluted in 5 cups warm water. For thinner soup use 6 cups stock.)
- 1 cup whole Milk
- 1 cup heavy cream
Seasonings
- 1/2 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- 1/4 tsp oregano
- 1 tsp Ground Black Pepper
- 1 tbsp Worcestershire sauce
- 1/2 tbsp dijon mustard paste
Thickener
- 3 tbsp Cornstarch (**diluted in 3 tbsp water to form a slurry.)
Equipment Used
Instructions
- Saute Aromatics: Set the Instant Pot on SAUTE function & keep it on HIGH heat. Add Butter, when it melts add the onion and the garlic and saute until the onion begins to turn limp. Add Salt to quicken the process.
- Saute Veggies: Add the carrots and the chopped celery and saute very well for about 3-4 minutes. Add all the dry seasonings like oregano, Italian seasoning, black pepper powder, chili flakes and saute for 30 seconds.
- De-glaze Pot: CANCEL the SAUTE function. Pour the Chicken stock, add the Worcestershire sauce and the dijon mustard paste. Give everything a good stir and de-glaze the pot really well by scraping the sides & the bottom of the pot with the help of a spatula. This is to prevent the BURN error.
- Pressure Cook Gnocchi: Gently dump the shelf stable gnocchi. Stir them well. Make sure that they are all submerged in the liquid. Secure the lid of the Instant Pot. Seal the valve and PRESSURE COOK on HIGH for just 1 minute.
- Quick Pressure Release: Once, the Pressure cooking cycle is over immediately perform a quick release (QPR) by manually moving the Valve from the SEALING to the VENTING position. Open the lid carefully when the metal pin drops.
- Add Dairy: CANCEL the PRESSURE COOK function and hit the KEEP WARM FUNCTION. Pour the milk. Add the pre-cooked chicken cubes and give everything a good stir. Next, add the heavy whipping cream and give everything a good stir.
- Thicken Soup: Hit the SAUTE function and keep it at LOW heat. Add the cornstarch slurry and mix it well with the soup by stirring well. Bring the soup to a gentle simmer to thicken the soup to your preferred consistency.
- Add Spinach & Cheese: TURN OFF the Instant Pot. Now, add the parmesan cheese and keep stirring until the cheese completely melts and uniformly blends into the soup. If you do not stir the cheese will clump up, if you forget to turn off the IP the cheese will curdle and the soup will turn grainy.
- Serve Soup: Finally add the baby spinach and mix well with the soup. The residual heat will beautifully wilt and cook down the spinach leaves. Serve the Chicken Gnocchi Soup Instantly. Enjoy!
How to make Chicken Gnocchi Soup in Slow Cooker?
- Slow Cook Chicken: Add the chicken breasts, mirepoix, and all the seasonings mentioned above in the “Seasonings” section of the ingredients list in the slow cooker. Use 2 chicken breasts.
- Thicken Soup: Once the cook time is over fish out the cooked chicken breasts and either shred them or dice them. Set them aside. Add milk, heavy cream and the corn starch slurry. Mix well. Add Gnocchi, cover and cook on HIGH until the gnocchi is cooked through.
- Serve: Transfer cooked chicken – cubed or shredded, add baby spinach. Give everything a good stir. Cook another 5 minutes. Serve hot enjoy!
Notes
- Thin Chicken Gnocchi Soup: Add 6 cups water. Keep some extra milk or stock handy to thin out the soup to your preferred liking. You can also use 2 tbsp cornstarch instead of 3. It’s totally upto you! We love the soup slightly on the thicker, creamier side!
- Seasonings: You can always add more or less seasonings according your personal liking.
- If you hate greens: Add only 2 cups baby spinach instead of 4 cups.
- De-glaze the pot well: This is so IMPORTANT & always prevents the BURN error! Make sure there’s absolutely no food particles stuck at the bottom of the pot before you begin the pressure cooking cycle.
- Adding the Cheese: DO NOT forget to turn off the instant pot before you add the cheese. This is VERY IMPORTANT. Otherwise, thee cheese will curdle and turn the soup grainy. It’s so frustrating!
- Can I use Rotisserie Chicken? Yes you can use left over rotisserie chicken to make the soup. Either shred the chicken or dice it into 1/2 inch small cubes.
- Veggies: Chop the celery and the carrots into small pieces and saute them for at least 3-4 mins otherwise they won’t cook down in 1 minute (Pressure Cook time). They’ll remain crunchy!
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