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Ingredients
2 Tbs 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 tsp salt
1/4 tsp pepper
Instructions
Heat oil in an instant pot on sauté 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 the 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.
Place the chicken back into the instant pot and add the milk, spinach, salt, and pepper.
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.
Add your spinach, salt and pepper then pour in your milk and stir.
Turn off the instant pot and let it cool for 5 minutes before serving
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