Instructions

• Melt the butter in the pressure cooker insert over medium heat. You want it nice and bubbly but not browned.
• Toss in diced onion, celery, and carrots. Sauté till they soften, around 5 minutes, stirring now and then.
• Add the minced garlic and cook for another minute. You’ll smell that garlicky goodness fill the air.
• Sprinkle in the flour and cook it for 2 minutes. This makes a roux that’ll thicken your soup real good.
• Slowly whisk in the half-and-half making sure you don’t get lumps. Pour in chicken broth next and stir until it’s all mixed smooth.
• Add the thyme and mustard powder. Set the cooker to seal and get that pressure build going.
• Cook under high pressure for about 10 minutes. When done, go for a natural slow release to keep gnocchi from turning mushy.
• Open the lid careful. Stir in cooked chicken and gnocchi. Let it simmer just until gnocchi float, about 3 to 5 minutes. Season with salt, pepper, and red pepper flakes if you’re feeling bold.