Ingredients
- 1 tbsp. Olive oil
- 6 Boneless skinless chicken thighs cut into bite sized pieces
- 2 Stalks of celery diced
- 3 Carrots peeled and cubed
- 1 Small onion chopped
- 2 tsp. Italian seasoning
- Salt and pepper to taste
- 2 Cloves minced garlic
- 2 c. Baby spinach
- 1 lb. Potato gnocchi
- 4 c. Chicken stock
- 2 c. Whole milk + 2 tbsp. Cornstarch blended into it
Instructions
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Set the Instant Pot to saute. Pour in the olive oil, onions, celery and carrots. Cook until they begin to soften a bit.
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Sprinkle in salt and pepper to taste as well as half of the Italian seasoning.
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Add in 2 cloves of minced garlic. Stir to combine.
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Pour in the chicken thighs, and cook for an addition 3-4 minutes, stirring often.
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Sprinkle in the remaining Italian seasoning and some additional salt and pepper to taste.
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Place the 2 cups of baby spinach into the pot, and saute with the mixture until the leaves just begin to wilt.
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Add in 1 pound of potato gnocchi and stir well.
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Pour in 4 cups of chicken stock, stir to combine, and close the lid of the Instant Pot.
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Close the vent on the lid, choose the Soup setting, and set it to 15 minutes.
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10. After 15 minutes, let it naturally release for 5 minutes, and then do a quick release.
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11. Turn the Instant Pot back to Saute, pour in the 2 cups of milk that have 2 tablespoons of cornstarch whisked well into it. Stir to combine the milk with the cooked soup, and cook for a few minutes until the soup has thickened to your desired texture. Place the Instant Pot setting to Keep Warm, and serve the soup hot with your choice of fresh herb garnish.
