- 6 slices of Thick Cut Bacon cut into bite sized pieces
- 2 Tbsp Butter
- 1 Onion, chopped
- 3 large Carrots chopped
- 1 Bay Leaf
- 2 ribs Celery, chopped
- 6 cloves Garlic, pressed or finely minced
- 1 sprig fresh Rosemary, about 5 inches long
- 1/2 tsp Basil, dried
- 1/2 tsp Thyme, dried
- 1/4 tsp Poultry seasoning
- 2 tsp Italian Seasoning
- 1/2 tsp Kosher salt
- 1/2 tsp Pepper
- 4 cups Chicken Broth
- 2-3 Chicken Breasts, uncooked, boneless and skinless
- 16 ou Gnocchi
- 1/2 cup Parmesan Cheese, grated
- 5 ou Baby Spinach, fresh
- 1 cup Heavy Cream
Turn on Saute function of Instant Pot and add the bacon. Cook until mostly done. Add the butter, onion, carrot, celery and bay leaf and cook, stirring occasionally for 5 minutes or until onions are soft. Add the seasonings and cook for 1 minute. Stir in the chicken broth. Add chicken breasts. Put lid on and lock into place and set steam release knob to “Seal”. Cancel the Saute function. Press Pressure Cook and select 9 minutes on high pressure. When finished allow a 10 minute natural release. After 10 minutes turn knob to vent and let remaining pressure out. Remove chicken breasts to bowl and throw away the bay leaf. Turn on Saute function. Add gnocchi and stir. Place lid on and set to venting. Cook the gnocchi a few minutes until they are floating to the top. While waiting, shred or chop the chicken. When gnocchi is finished, turn off the pot and stir in the Parmesan Cheese. Add in the chicken and spinach and toss together. Stir in the heavy cream. Serve hot.
