Pressure Cooker Copycat Olive Garden Chicken Gnocchi Soup


  • 2 Chicken Breasts
  • 2 Cups of Chicken Stock
  • 1/2 Cup of Chopped Celery
  • 1 Cup of Chopped Onions
  • 3 Tablespoons of Butter
  • Salt and Pepper to Taste
  • 1 Teaspoon of Thyme
  • 3 Cups of Half and Half
  • 1 Cup of Shredded Carrots
  • 1 Package of Gnocchi
  • 2 Cups of Cut Spinach


  1. Turn on Pot and Press Saute or the Chicken/Meat Button. Saute the celery, and onions in the butter. Add salt and pepper to taste. Once the vegetables are 3/4 cooked add the chicken breasts followed by the chicken stock and Thyme.
  2. Cover and cook for Manual 15 minutes on Low. Once the timer is done do a quick release and shred the chicken to the desired size.
  3. Turn on saute mode or press the Chicken/Meat Button again. Add the Half and Half and Shredded Carrots. Mix well and add the gnocchi.
  4. Let boil for 3-5 Minutes or until the gnocchi is cooked through.
  5. Add Spinach and stir, then serve immediately.
  6. Enjoy with a warm piece of garlic bread sticks or with your favorite slice of bread.
  7. Enjoy!