Copycat Olive Garden Chicken Gnocchi Soup
This copycat Olive Garden Chicken Gnocchi Soup delivers creamy, rich comfort with tender chicken, pillowy gnocchi, and fresh spinach in every spoonful – made quickly in your pressure cooker.
Equipment
- 1 Pressure cooker multi-function
Ingredients
Main ingredients
- 4 tablespoons Butter
- 1 cup Celery chopped
- 1 cup Carrots shredded or chopped
- 1 Sweet onion medium, finely chopped
- 4 cloves Garlic minced
- ¼ cup Flour
- 4 cups Chicken broth
- 1 pound Chicken breast cooked and chopped
- 1 package Potato gnocchi 16 ounces
- 2 cups Heavy cream
- 3 cups Spinach
- 1 tablespoon Fresh thyme leaves
- Salt & pepper to taste
Instructions
Instructions
- Melt the butter in the pressure cooker pot on medium heat.
- Add celery, carrots, onion, and garlic. Sauté until tender and fragrant, about 5–7 minutes.
- Stir in the flour and cook for 1–2 minutes to create a roux.
- Whisk in chicken broth slowly until smooth and lump-free.
- Lock lid and pressure cook on high for 5 minutes.
- Allow natural release for a few minutes, then carefully open the lid.
- Add cooked chicken and gnocchi. Simmer about 4–5 minutes until gnocchi float and cook through.
- Stir in heavy cream and spinach. Let cook about 5 more minutes to thicken. Add thyme, salt, and pepper to finish.
Notes
For faster prep, use rotisserie chicken and pre-chopped veggies. Store leftovers in airtight containers and reheat gently with a splash of broth to revive that creamy base.