Instant Pot Chicken and Gnocchi Soup (Olive Garden Copycat)
Directions
- 1Dice, chop, and julienne all ingredients.
- 2In Instant Pot on saute setting, add olive oil and butter.
- 3Add garlic, carrot, onion, and celery; stir.
- 4Stir in chicken broth and saute for 5 minutes.
- 5Add rotisserie chicken and thyme; season with salt and pepper.
- 6Set Instant Pot to soup setting for 15 minutes.
- 7Allow natural pressure release for 5 minutes, then quick release.
- 8Return to saute; add gnocchi, half & half, spinach, and flour.
- 9Saute for 5 minutes, stirring frequently.
- 10Garnish with mozzarella and serve with breadsticks or garlic bread
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic cloves, minced
- 2 tablespoons butter
- 1 small white onion, diced
- 2 stalks celery, chopped
- 1 carrot, julienned
- 4 cups chicken broth
- 8 oz gnocchi (gluten-free option available)
- 0.5 cup flour (can substitute with cornstarch for gluten-free)
- 2 cups half & half
- 1 cup spinach, chopped
- 2 cups rotisserie chicken, chopped into mini pieces
- 1 teaspoon thyme
- 1 to taste pepper
- 1 to taste salt
Equipment
Instant Pot
Tips
- Use flavorful rotisserie chicken.
- Prepare veggies ahead of time.
- For gluten-free, substitute flour with cornstarch and use gluten-free gnocchi.
- Adjust broth if soup is too thick after adding flour.
- If using raw chicken, cook it separately before adding to the soup.
- For Ninja Foodi, use high-pressure setting instead of soup setting
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