Ingredients:

  • 2 tbsp dairy-free butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 12 oz potato gnocchi
  • 2 cups fresh baby spinach
  • 1 cup full-fat canned coconut milk
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Set the Instant Pot to Sauté mode on medium heat. Add the dairy-free butter.
  2. Add the diced onion, carrots, and celery. Sauté for 4–5 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, oregano, thyme, and smoked paprika. Cook for 60 seconds until fragrant.
  4. Add the chicken thigh pieces and cook for 3–4 minutes until the edges are browned.
  5. Pour in the chicken broth and use a wooden spoon to scrape the bottom of the pot thoroughly to remove any browned bits (deglazing).
  6. Secure the lid, set the valve to Sealing, and select Manual/Pressure Cook on high for 8 minutes.
  7. Allow a Natural Release for 5 minutes, then carefully vent the remaining steam.
  8. Switch the Instant Pot back to Sauté mode. Stir in the gnocchi and simmer for 3–5 minutes until the gnocchi float to the surface.
  9. Stir in the baby spinach and full-fat coconut milk until the spinach is wilted and the soup is creamy.
  10. Stir in the fresh lemon juice and season with salt and black pepper to taste.