Tuscan Chicken & Gnocchi Soup

Make this authentic (and delicious) Tuscan Chicken & Gnocchi Soup for the perfect dinner.​

Ingredients​

• 5 tablespoons butter
• 1 medium-sized onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 ½ teaspoon Italian Seasoning
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 2 frozen boneless skinless chicken breasts (about 10-12 ounces each)
• 1 ½ cups milk
• ½ cup heavy whipping cream
• ½ cup all-purpose flour
• ¼ cup sundried tomatoes in oil, drained and diced
• 1 (16-ounce) package potato gnocchi
• 2 cups fresh spinach, roughly chopped
• ½ teaspoon balsamic vinegar
• ¾ cup Parmesan cheese, shredded ​

Directions

1. Set Instant Pot to “Sauté” mode and add butter.
2. When butter is melted, add onion and garlic and cook just until onion starts to soften for about 2-3 minutes.
3. Add chicken broth, Italian Seasoning, onion powder, garlic powder, red pepper, and salt to pot and scrape any browned bits from bottom of pan.
4. Add frozen chicken to pan and lock Instant Pot lid in place, making sure venting valve is sealed.
5. Set Instant Pot to cook at high pressure for 5 minutes.
6. When cooking time is up, allow the pressure to release naturally for 18 minutes, and then carefully turn venting valve to release any remaining pressure. When pressure pin drops, remove lid.
7. Remove chicken from pot and place on a cutting board to shred once cooled.
8. Set Instant Pot on “Sauté” mode and bring broth to a simmer.
9. Place flour in a medium-sized bowl and slowly whisk in milk and cream until smooth.
10. Pour milk mixture into simmering broth, stirring constantly until thickened, about 1-2 minutes.
11. Add shredded chicken, tomatoes, gnocchi, and spinach to pot and cook for 1-2 minutes longer or until gnocchi rise to the top of the soup. Cancel “Sauté” mode.
12. Stir balsamic vinegar and Parmesan cheese into soup and serve.​