Instant Pot Creamy Gnocchi Soup Food

INSTANT POT CREAMY GNOCCHI SOUP

Steps:

• Place the frozen gnocchi on a plate and into the microwave for 3 minutes, until soft. Pat with a paper towel to dry. Place a nonstick skillet over medium-low heat. Add ghee and gnocchi. Cook for about 15 or so minutes, flipping halfway through. Once finished cooking and brown on both sides, sprinkle with salt.
• While the gnocchi cooks, place the basin in the 8 quart instant pot then press the sauté button on high. Add hot Italian sausage, break into pieces and cook until browned. Remove with a slotted spoon and set aside.
• Add broth, cauliflower, tomatoes, garlic cloves and salt. Secure the lid of the instant pot, close off the pressure valve then press soup and press the down button to 10 minutes.
• Once the time goes off, release the pressure then remove the lid and use an immersion blender to blend all ingredients until creamy and smooth.
• Then add bell pepper and kale along with some salt and pepper. Seal the lid again, close off the pressure valve then press soup button and down to 10 minutes. Once finished, release the pressure valve then remove lid and add Italian sausage and gnocchi and mix to warm through.
• Top with extra black pepper and basil before serving.

INSTANT POT® CHICKEN AND GNOCCHI SOUP

Steps:

• 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.