Saute Aromatics: Set the Instant Pot on SAUTE function & keep it on HIGH heat. Add Butter, when it melts add the onion and the garlic and saute until the onion begins to turn limp. Add Salt to quicken the process.
Saute Veggies: Add the carrots and the chopped celery and saute very well for about 3-4 minutes. Add all the dry seasonings like oregano, Italian seasoning, black pepper powder, chili flakes and saute for 30 seconds.
De-glaze Pot: CANCEL the SAUTE function. Pour the Chicken stock, add the Worcestershire sauce and the dijon mustard paste. Give everything a good stir and de-glaze the pot really well by scraping the sides & the bottom of the pot with the help of a spatula. This is to prevent the BURN error.
Pressure Cook Gnocchi: Gently dump the shelf stable gnocchi. Stir them well. Make sure that they are all submerged in the liquid. Secure the lid of the Instant Pot. Seal the valve and PRESSURE COOK on HIGH for just 1 minute.
Quick Pressure Release: Once, the Pressure cooking cycle is over immediately perform a quick release (QPR) by manually moving the Valve from the SEALING to the VENTING position. Open the lid carefully when the metal pin drops.
Add Dairy: CANCEL the PRESSURE COOK function and hit the KEEP WARM FUNCTION. Pour the milk. Add the pre-cooked chicken cubes and give everything a good stir. Next, add the heavy whipping cream and give everything a good stir.
Thicken Soup: Hit the SAUTE function and keep it at LOW heat. Add the cornstarch slurry and mix it well with the soup by stirring well. Bring the soup to a gentle simmer to thicken the soup to your preferred consistency.
Add Spinach & Cheese: TURN OFF the Instant Pot. Now, add the parmesan cheese and keep stirring until the cheese completely melts and uniformly blends into the soup. If you do not stir the cheese will clump up, if you forget to turn off the IP the cheese will curdle and the soup will turn grainy.
Serve Soup: Finally add the baby spinach and mix well with the soup. The residual heat will beautifully wilt and cook down the spinach leaves. Serve the Chicken Gnocchi Soup Instantly. Enjoy!