Easy Chicken and Gnocchi Soup Made in the Instant Pot

Ingredients 0/18

Step 1

Turn your Instant Pot to the sauté setting and add a little oil. Once it’s hot, toss in the chicken along with the pesto, garlic powder, salt, and pepper. Pour in the chicken broth, then pile the onion, bell pepper, and carrots on top. Season everything with a bit more salt and pepper. Seal the lid and set the pot to cook on high pressure for 15 minutes. It’ll take about 10 to 15 minutes for the pressure to build.

Step 2

While the soup cooks, melt the butter in a skillet over medium heat until it’s golden. Stir in the flour and keep stirring until it thickens into a roux. Add the garlic, oregano, and sage, stirring constantly so it doesn’t burn. Slowly whisk in 2 cups of milk, making sure there are no lumps, and keep it smooth and creamy. Add a bit more milk if you want a thinner sauce.

Step 3

Once the pressure cooking is done, let the Instant Pot naturally release pressure—it might take anywhere from 10 to 40 minutes. Carefully remove the chicken and let it cool for a few minutes before dicing it into small pieces.

Step 4

Add the gnocchi, chopped basil, and your roux mixture back into the pot. Lock the lid again and set it to low pressure for just 1 minute. Give it time to come to pressure, about 10 to 15 minutes.

Step 5

While that’s happening, slice up the spinach into thin strips. When the cooking cycle finishes, add the spinach and the diced chicken back to the soup. Stir everything together and let it sit for a couple of minutes—the heat will wilt the spinach perfectly. Then, it’s ready to enjoy!