Optional garnishes to serve: grated parmesanchopped basil etc.
Instructions
Set the instant pot to sauté mode. Add the olive oil, onions, garlic and sauté for 1 minute.
Add the vegetables, dried herbs and sauté for 1 minute.
Add the chicken cubes, chicken broth, salt and black pepper. Mix well.
Cancel the sauté settings. Close the lid of the instant pot and turn the valve to seal position. Pressure cook on high pressure for 6 minutes.
When done, naturally release the pressure for 10 minutes, the quickly release the rest of the pressure.
Turn on the sauté mode again. Add the gnocchi and cook until gnocchi floats, about 2 minutes.
Meanwhile, mix the corn flour into the heavy cream. Mixture will be lumpy. Add the corn flour mixture into the instant pot. Sauté for 1 minute.
Add the fresh basil and sauté for 1 more minute. Turn off the Instant Pot.
Serve immediately garnished with freshly grated parmesan cheese, chopped fresh basil etc.
Notes
You can use plain gnocchi
The vegetables can be switched around: peas, carrots, celery, beans etc. You can also use frozen veggies, no need to thaw first.