Step 1

Press the saute button on the Instant Pot. Once it displays hot, add butter.

Step 2

Then add the garlic, bay leaf, celery, onion, and saute for 2 minutes until onion is soft and translucent.

Step 3

Add a tbsp of water and de-glaze the pot making sure there are no burnt bits stuck at the bottom.

Step 4

Now add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is underwater.

Step 5

Close the lid. Turn off the IP from saute mode and Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position.

Step 6

Once cooking time is done, a quick release of the pressure.

Step 7

Open the pot, take out the bay leaf and thyme. and press the saute button again.

Step 8

Add chopped spinach and heavy cream.

Step 9

Stir and let the soup simmer for 2 minutes. You can add extra stock here if you want to thin out the soup further.

Step 10

Transfer soup to serving bowls.