Instant Pot Gnocchi and Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken tenders
• 2 tablespoons pesto
• 1 pinch garlic powder, or to taste
• salt and ground black pepper to taste
• 2 cups chicken broth
• 1 medium onion, diced
• 1 medium green bell pepper, diced
• 3 medium carrots, sliced
• 3 tablespoons unsalted butter
• ½ cup all-purpose flour
• 4 cloves garlic, crushed
• 1 teaspoon dried oregano
• ¼ teaspoon dried sage
• 2 cups milk, or more as needed
• 1 (17.5 ounce) package potato gnocchi
• 6 large fresh basil leaves
• 3 cups fresh spinach

Step 1

Turn on your Instant Pot to the sauté setting and adding a little oil. Toss in the chicken along with pesto, garlic powder, salt, and pepper, then pour in the chicken broth. Layer the chopped onion, bell pepper, and carrots on top, seasoning them with a bit more salt and pepper. Lock the lid in place and set it to cook on high pressure for 15 minutes. It will take about 10 to 15 minutes for the pressure to build up.

Step 2

While that’s cooking, melt some butter in a pan over medium heat until it’s golden. Stir in the flour and keep mixing until it thickens into a roux. Add garlic, oregano, and sage, stirring constantly so it doesn’t burn. Slowly whisk in 2 cups of milk, smoothing out any lumps, and add a bit more if you want your sauce thinner.

Step 3

When the Instant Pot finishes, let the pressure release naturally—it could take anywhere from 10 to 40 minutes. Carefully take the chicken out and let it cool for a few minutes before dicing it into small pieces.

Step 4

Once the chicken is ready, add the gnocchi, chopped basil, and the roux mixture back into the pot. Seal the lid again and cook on low pressure for just 1 minute, allowing about 10 to 15 minutes for the pressure to come up.

Step 5

Finally, slice the spinach into thin strips and stir it in with the diced chicken. Let everything sit and heat through for a couple of minutes—the warmth of the soup will gently wilt the spinach, and then you’re ready to serve.