CopyCat Olive Garden Instant Pot Chicken Gnocchi Soup

Ingredients

1 pound boneless, skinless chicken breasts , or boneless chicken thighs, cubed
16 ounces potato gnocchi
2 stalks carrots, peeled and diced
2 stalks celery , diced
1 large onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme , or rosemary
6 cups chicken broth
1 cup heavy cream , or half-and-half
2 cups fresh spinach or kale, or kale–chopped
1/2 cup grated Parmesan cheese, grated
Salt and pepper to taste
Olive oil for sautéing

Directions

Turn on the Instant Pot to the “Sauté” function. Add a drizzle of olive oil and sauté the diced onions, carrots, celery, and minced garlic until they begin to soften, about 3-4 minutes.

Add the cubed chicken to the Instant Pot and cook until it’s no longer pink on the outside, about 3-4 minutes.

Sprinkle the dried thyme or rosemary over the sautéed ingredients and season with salt and pepper to taste.

Pour in the chicken broth and add the potato gnocchi. Close the Instant Pot lid and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” mode and set the timer for 5 minutes on high pressure.

Once the cooking cycle is complete, perform a quick pressure release by carefully turning the release valve to the venting position. Wait for the pressure to fully release before opening the lid.

Remove the chicken pieces from the pot and shred or dice them into bite-sized chunks.

Return the shredded chicken to the pot, and pour in the heavy cream or half-and-half. Stir in the chopped spinach or kale. Select the “Sauté” function again and cook for an additional 2-3 minutes, just until the greens are wilted and the soup is heated through.

Taste the soup and adjust the seasoning with more salt and pepper if needed.

Ladle the hot Chicken Gnocchi Soup into bowls, garnish with grated Parmesan cheese.