A Thanksgiving custom has been to do this. Consider having leftovers for breakfast together with poached eggs. Mmmm.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- You can use vegetable broth instead of chicken.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 637 mg |
| Sugars | 7 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The extra time needed for the prep work for this soup is well worth it in the end. This recipe is now one of my favorites!