Ingredients
Scale
- 1 lb boneless skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 large carrots, shredded or finely chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1 package (16 oz) shelf-stable potato gnocchi
- 2 cups fresh baby spinach
- 1 cup heavy cream (or half-and-half)
- 1/4 cup grated Parmesan cheese (optional garnish)
Instructions
- Turn your Instant Pot to the “Sauté” function. Add the olive oil, diced chicken, onion, carrots, and celery to the inner pot. Cook for about 3 to 4 minutes, stirring occasionally, until the onions are translucent and the chicken is browned on the outside. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for another 60 seconds until fragrant.
- Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot, ensuring no browned bits are stuck (this prevents the “burn” notice). Press “Cancel” to stop the sauté function. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high for 5 minutes. Once the timer beeps, perform a “Quick Release” by carefully turning the valve to the venting position.
- Open the lid once the pressure is fully released. Turn the “Sauté” function back on. Stir in the potato gnocchi and let the soup simmer for about 2 to 3 minutes, or until the gnocchi are tender and floating. Pour in the heavy cream and add the fresh baby spinach. Stir until the spinach wilts into the hot liquid. Taste and adjust seasoning if necessary. Ladle into bowls and top with Parmesan cheese before serving.
- Cook Time: 20 minutes