It states in the instructions that the unit will stop cooking once the burning notice is displayed and then continue when it cools down. Well with this recipe, knowing I did both no no’s, once it cooled down I transferred the soup to my Dutch oven. Next time I will use my Dutch oven for the sauté step in the recipe’s directions and add it to my Instant Pot with all the other ingredients.
I also believe since I used the Instant Pot to sauté it was already very hot when I switched it over to high pressure. Would it if made any difference if I used low pressure? Thoughts? Serves 4-6 Total Time: under 30 minutes
4 tablespoons butter
1 tablespoon oil
1 cup chopped onion (1 medium onion)
2 tablespoons minced garlic
1/2 cup flour
1 quart half & half
1 cup celery, chopped (3-4 stalks)
1 cup carrots, shredded or chopped (whichever you prefer)
2 cups spinach, coarsely chopped
28 oz chicken broth or vegetable broth
1 pkg. gnocchi
2 cups ham, diced (you can also substitute with chicken)
1/4 teaspoon parsley flakes
1/2 teaspoon thyme
Salt and pepper, to taste
To avoid burning in my Instant Pot I’m going to sauté in a Dutch oven. Melt butter on med/high then add onions, cook until translucent. Add in garlic, cook additional minute. Add in flour and stir until flour is completely combined with onion mixture. Add in the half & half and stir until thickens.
Add onion mixture to Instant Pot with remaining ingredients. Close steam valve, high pressure for 4 minutes, then use the quick release method when done. Enjoy
PS. If you think the soup is too thick add more broth.