Olive Garden Creamy Gnocchi Chicken Vegetable Comfort Soup for Autumn (Instant Pot)
Any cool day is a good excuse to make this Olive Garden Creamy Gnocchi Chicken Vegetable Comfort Soup for Autumn in your instant pot! Why? Because it's delicious and loaded with nutrients!
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 2 carrots, diced into bite-sized pieces
- 1 onion, cut into small pieces
- 1 red bell pepper, minced
- 1 cup fresh spinach, cut into small pieces
- 2 cups prepared pumpkin gnocchi, boiled, fried, and seasoned
- 1/2 tsp dried basil
- 2 tsp oregano
- 2 tsp garlic powder or 3 large garlic cloves, minced
- 1 cup low-sodium chicken broth or 1 cup water
- 1 cube chicken bouillon
- 1 cup heavy cream
- 1 cup milk
- 1/4 tsp ground black pepper
- Salt, to taste
- 2 Tbsp light oil (canola or olive), for frying
Instructions
- On the sauté setting of the Instant Pot, season the chicken with the chicken bouillon. Fry the chicken, red pepper, and onion in oil until the outside begins to change to white. You don't need to cook the chicken through, as it will finish cooking with the rest of the soup.
- Cancel the sauté setting on the Instant Pot.
- Add the spinach, carrots, basil, oregano, garlic powder, black pepper, pumpkin gnocchi, and chicken broth.
- Set the Instant Pot to the "soup" or "chicken" setting, or manually set the Instant Pot to 15 minutes.
- Allow the Instant Pot to release pressure naturally when it is finished cooking.
- Open the lid and add milk, cream, and salt (to taste). As desired, add more chicken bouillon, basil, oregano, and/or black pepper. Serve hot.
Notes
This recipe is very adaptable, and you can experiment with various types of vegetables (such as squash, pumpkin, potatoes, etc.).
For a delicious (and easy) pumpkin gnocchi recipe, see this post.