Olive Garden Instant Pot Chicken Gnocchi Soup
Chicken and gnocchi in a creamy delicious broth.
Servings 6
Calories 292kcal
Equipment
- Instant Pot
- Cutting Boards
- Meat Claw Shredder
Ingredients
- 1 tablespoon butter
- ½ white onion (diced)
- 1 tablespoon minced garlic
- ½ teaspoon powdered garlic
- ½ teaspoon dried thyme
- salt and cracked black pepper to taste
- 4 cups chicken broth
- 1 pound chicken breasts (about 2 breasts)
- 1½ cups milk
- 2 teaspoons corn starch
- 2 large carrots (coarsely shredded)
- 16 ounces potato gnocchi (uncooked)
- 2 cups fresh baby spinach
Instructions
- Turn your Instant Pot on to sauté mode. Add in your butter. Once fully melted, add in your onions. Sauté for 3-5 minutes until onions are translucent.
- Add your minced garlic to your onions for about 1 minute. Enough to release the flavor, but not to burn them (they are quick to burn).
- Press cancel on your Instant Pot.
- Add in your thyme, salt, pepper, broth, and chicken breasts.
- Place the lid on your Instant Pot. Close the sealing valve. Pressure cook on high for 10 minutes. Once time is done, do a quick release by opening the pressure valve to release all the pressure.
- Remove your cooked chicken breasts. Shred and then transfer back to your pot liner.
- Turn your Instant Pot on to sauté mode.
- In a separate small bowl, mix together your milk and corn starch to create a slurry.
- Slowly stir your soup while slowly adding in your slurry.
- Add in your carrots, and gnocchi. Allow them to cook for about 5 minutes or until done.
- Add spinach and allow them to cook and wilt into the soup. This should take about 1 minute.
- Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 35g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 986mg | Potassium: 641mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5134IU | Vitamin C: 17mg | Calcium: 122mg | Iron: 4mg