Instant Pot Chicken and Gnocchi Soup

This chicken and gnocchi soup is prepared easily in an Instant Pot with fresh spinach, veggies, and herbs for a flavorful dinner.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 436 Calories

Ingredients

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups chicken broth
• 2 tablespoons pesto
• 4 cloves garlic, crushed
• 1 pound chicken tenders
• 1 medium onion, diced
• 1 pinch garlic powder, or to taste
• 3 cups fresh spinach
• 1 medium green bell pepper, diced
• 3 medium carrots, sliced
• 2 cups milk, or more as needed
• 1 (17.5 ounce) package potato gnocchi
• 6 large fresh basil leaves
• 0.25 teaspoon dried sage
• 0.5 cup all-purpose flour

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add chicken, pesto, garlic powder, salt, and pepper to the hot pot, then pour in chicken broth.

Step 2

Meanwhile, melt butter in a skillet over medium heat and cook until golden. Stir in flour until mixture thickens. Add garlic, oregano, and sage while continuously stirring, as a roux burns fast. Slowly pour in 2 cups of milk, stirring until all clumps are gone and sauce it thick, adding more milk as needed.

Step 3

Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.

Step 4

Slice spinach into strips; add to the cooker with chicken. Mix for 2 minutes to heat through before serving; the heat from the soup will cook the spinach quickly.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 6

Place onion, bell pepper, and carrots on top of chicken and season with salt and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 7

While you are waiting for the chicken to cool, add gnocchi, basil, and roux mixture to the Instant Pot®. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.