Oh Snap Macros

0 Set your Instant Pot to the sauté setting. Add the olive oil, once hot, add the ground chicken. Cook until browned, breaking into bite size pieces. This takes about 5 minutes. If using frozen ground chicken do the same this may just take longer to cook. 
1 Add the salt, pepper, basil, paprika and oregano to the chicken. Stir to evenly coat. 
2 Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and garlic is fragrant. 
3 Pour in the chicken broth, stirring well to combine and to scrape any bits off the bottom of the pot. This will prevent the "burn" warning.
4 Add the gnocchi to the pot. Stir well to combine.
5 Put the lid on the Instant Pot, set the valve to sealing position, and cook on Manual High Pressure for 4 minutes.
6 When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid.
7 Set the Instant Pot back to the sauté setting. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through.
8 Add in the fat-free half-and-half, stirring until well combined.
9 Allow the soup to simmer for a few more minutes until it's heated through and the peas and corn are warm. 
10 Taste and adjust seasonings as needed.
11 Serve the soup hot, garnished with a sprinkle of fresh chopped parsley.