Chicken Gnocchi Soup Instant Pot (Video)

foodiesterminal.com

Sharon Grissom

1 pound Gnocchi (**16 ounce. We used Shelf-stable Gnocchi.)

2 cups Pre-cooked chicken (**diced into ½ inch cubes. About 1 pound chicken.)

1 cup onion (**yellow onion roughly chopped.)

½ cup celery (**roughly chopped.)

½ cup carrots (**roughly diced into half moons or use shredded carrots.)

2 tbsp garlic (**minced)

4 cups baby spinach (**use 2 cups if you do not prefer greens.)

2 tbsp Butter

¼ cup Parmesan Cheese

salt (**according to your taste preference.)

Liquid

5 cups chicken stock (**We used 2 tbsp Better Than Bouillon paste diluted in 5 cups warm water. For thinner soup use 6 cups stock.)

1 cup whole Milk

1 cup heavy cream

Seasonings

½ tsp red pepper flakes

½ tsp Italian seasoning

¼ tsp oregano

1 tsp Ground Black Pepper

1 tbsp Worcestershire sauce

½ tbsp dijon mustard paste

Thickener

3 tbsp Cornstarch (**diluted in 3 tbsp water to form a slurry.)

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subheading: Equipment Used:

Instant Pot DUO 6 quart

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