Ingredients
- 2 Tablespoons Olive Oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 5 cloves minced garlic
- 1⁄4 cup flour
- 4 cups chicken broth
- 2 boneless skinless chicken breasts
- 1 lb potato Gnocchi
- 1 1⁄2 cup whole milk or heavy cream
- 2 cups fresh spinach, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Instructions
- Heat oil in an instant pot on Saute setting.
- Add the onion, carrots and celery and cook for two minutes. Add garlic and cook one more minute.
- Add the flour and cook for 1-2 minutes stirring constantly.
- Pour the chicken broth in and stir to dissolve flour mixture.
- Place the chicken breasts in the broth. Replace cover and lock lid into place, move the pressure valve to sealing position.
- Cook on manual pressure cook (high) for 15 minutes. Release pressure by moving the valve to “vent” when the timer goes off.
- Remove the chicken from the instant pot and shred with two forks. Set aside.
- Add the gnocchi to the broth and vegetables and set the pressure cooker on “Saute”. Cook the gnocchi according to the package directions, or until it starts to float.
- Place the chicken back into the instant pot and add the milk, spinach, salt and pepper.
- Turn off the instant pot and let it cool for 5 minutes before serving.
Notes
Please be advised it takes a while for the Instant Pot to come to pressure, that time is not included in cooking times.