![hicken and gnocchi soup](https://cdn.statically.io/img/www.allrecipes.com/thmb/YmJf4-hxFqyD_NmPGEvB9SyKzF0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/instant-pot-chicken-and-gnocchi-soup-Shelley-4x3-1-2000-9042385cd1fe45878e1c6bc9bcbbb91c.jpg)
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
Directions
-
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.
-
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.
-
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.
-
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
-
Remove chicken from the Instant Pot®, let cool for 5 minutes, and dice into small cubes.
-
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.
-
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.
Cook's Note:
You can use vegetable broth instead of chicken.
Nutrition Facts (per serving)
436 | Calories |
22g | Fat |
34g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 436 | |
% Daily Value * | |
Total Fat 22g | 29% |
Saturated Fat 10g | 51% |
Cholesterol 84mg | 28% |
Sodium 637mg | 28% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 24g | 49% |
Vitamin C 26mg | 29% |
Calcium 203mg | 16% |
Iron 3mg | 15% |
Potassium 648mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.