Olive Garden Chicken Gnocchi Soup Instant Pot

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You know that creamy, dreamy Chicken Gnocchi Soup from Olive Garden? The one that makes you question all your life choices (in a good way)? What if I told you we could make it at home, like, *way* faster, and in your trusty Instant Pot? Get ready, buttercup, because your weeknight dinner just got a serious glow-up. We’re talking comfort in a bowl, without the wait or the bill.

Why This Recipe is Awesome

Why bother? Because time is money, and hunger is a monster, my friend. First off, it’s **stupid simple**. Seriously, if you can press a button, you can make this soup. I’m talking minimal chopping, maximum flavor. Even I didn’t mess it up, and that’s saying something.

Secondly, **Instant Pot magic**. We’re talking one-pot wonder, quick cooking, and ridiculously easy cleanup. Say goodbye to a mountain of dishes! And let’s be real, it tastes like a hug in a bowl, but without the awkward small talk. Plus, you get to skip the wait at Olive Garden. Win-win-win!

Ingredients You’ll Need

• Chicken: About 1-1.5 lbs boneless, skinless chicken breasts or thighs. The star of our show, obviously.
• Gnocchi: One 16 oz package shelf-stable potato gnocchi. These are the fluffy clouds of carb-y goodness. **Don’t grab the frozen kind for this**, trust me on this one.
• Broth: 4 cups chicken broth. Low sodium is usually a good call, because we can always add more salt, but we can’t take it away, right?
• Heavy Cream: 1 cup. For that luscious, velvety finish. Don’t skimp here, your soul deserves it.
• Aromatics: 1 small yellow onion (diced), 2-3 cloves garlic (minced). The unsung heroes, setting the flavor foundation.
• Veggies: 1 cup diced carrots, 1 cup diced celery, 2-3 cups fresh spinach. To pretend we’re being healthy.
• Butter/Oil: 2 tbsp unsalted butter or olive oil. For sautéing, obviously. Everything’s better with butter.
• Seasonings: 1 tsp Italian seasoning, salt and freshly ground black pepper to taste. The usual suspects. Adjust to your taste, chef!

Step-by-Step Instructions

1. Sauté the Aromatics: Hit the ‘Sauté’ button on your Instant Pot and add the butter or oil. Once hot, toss in the diced onion, carrots, and celery. Cook for about 5-7 minutes, until they start to soften.
2. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant. Don’t let it burn, we’re not making burnt garlic soup here!
3. Deglaze & Chicken: Pour in about half a cup of chicken broth and scrape up any brown bits stuck to the bottom of the pot. This is **super important** to avoid that pesky ‘burn’ notice. Now, add the chicken breasts or thighs and the rest of the broth along with the Italian seasoning, salt, and pepper.
4. Pressure Cook: Close the lid and make sure the vent is sealed. Select ‘Manual’ or ‘Pressure Cook’ on High and set the timer for 8 minutes (for breasts) or 10 minutes (for thighs).
5. Quick Release & Shred: Once the cooking cycle is done, do a quick release of the pressure. Carefully remove the chicken and shred it using two forks. Set the shredded chicken aside.
6. Cook Gnocchi: Add the gnocchi directly into the hot broth in the Instant Pot. Stir gently and cook on ‘Sauté’ mode for just 2-3 minutes, until the gnocchi float and are tender. **Watch them carefully!** They cook fast.
7. Stir in Cream & Spinach: Turn off the ‘Sauté’ mode. Stir in the heavy cream and the fresh spinach. The spinach will wilt down almost instantly into the warm soup.
8. Reintroduce Chicken & Season: Return the shredded chicken to the pot. Give everything a good stir and taste. Adjust the salt, pepper, or Italian seasoning as needed. Boom, done!

Common Mistakes to Avoid

• Overcooking Gnocchi: These little guys go from fluffy to mushy in a blink. Don’t wander off! Keep an eye on them during their quick simmer.
• Forgetting to Deglaze: See that little bit of browned goodness (or char) at the bottom? Scrape it up with some broth! Ignoring it is a surefire way to get a ‘burn’ notice and a sad sigh from your Instant Pot.
• Adding Cream Too Soon: Dairy and high pressure are not friends. Adding cream *before* pressure cooking can cause it to curdle or separate. Add it at the end for creamy perfection.
• Not Seasoning Enough (or too much!): Taste as you go! It’s your soup, make it sing. A little bit of salt and pepper can make a world of difference.

Alternatives & Substitutions

Feeling rebellious? Here are some tweaks you can make:

• Chicken Swap: No chicken? Turkey works! Or skip the meat entirely for a veggie version – just add more veggies or a can of drained cannellini beans for extra oomph.
• Gnocchi Alternatives: Can’t find potato gnocchi? Small pasta like ditalini or mini shells could work, but it won’t be *quite* the same pillowy texture. Just sayin’.
• Greens Galore: Instead of spinach, try kale or Swiss chard. They’re good sturdy green swaps, just give them a tiny bit more time to wilt in the hot soup.
• Creamy Factor: Half-and-half or even whole milk *might* work in a pinch if you’re out of heavy cream, but for that true Olive Garden lusciousness, heavy cream is king. Don’t @ me.
• Extra Veggies: Add mushrooms, bell peppers, or even some frozen peas at the end. Whatever makes your heart sing (and your fridge empty).

FAQ (Frequently Asked Questions)

• “Can I use frozen gnocchi?” Well, you *could*, but they tend to get a bit gummy and fall apart faster. Stick to the shelf-stable kind for best results, unless you’re feeling adventurous and don’t mind a softer texture.
• “My soup looks too thick/thin. Help!” Too thick? Add a splash more broth or water until it’s perfect. Too thin? Simmer it a bit longer on ‘Sauté’ mode to reduce, or make a quick cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in. Just don’t overdo it!
• “How long does it last in the fridge?” Good for 3-4 days. It actually tastes even better the next day, IMO, once the flavors meld. Reheat gently on the stovetop or microwave.
• “Can I freeze this soup?” Ehh, with cream and gnocchi, it’s not ideal. The gnocchi can get mushy, and dairy can sometimes separate when thawed. Best enjoyed fresh or within a few days from the fridge.
• “What if I don’t have an Instant Pot?” No problem, friend! You can absolutely do this on the stovetop. Just simmer the chicken and veggies until tender, then proceed with adding gnocchi, cream, and spinach. It’ll just take a bit longer, but still delicious!
• “Can I make it spicier?” Absolutely! A pinch of red pepper flakes with the garlic, or a dash of your favorite hot sauce at the end will give it a nice kick. Go wild!

Final Thoughts

So there you have it, folks! Your very own Olive Garden-esque Chicken Gnocchi Soup, made with love, zero fuss, and the magical powers of your Instant Pot. Seriously, this recipe is a game-changer for those nights when you want comfort food without the commitment. **Go on, you culinary genius, you!** Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Don’t forget to tell me how it goes. Happy slurping!