Add the olive oil to the instant pot and press sauté, and let it warm up as you peel and dice your onion and carrots and clean and slice your celery sticks.

Once the instant pot is sizzling add the onion, celery and carrots and stir with a silicone or wooden spoon.

Once the onion has softened, cancel sauté and add in the garlic and white wine and deglaze the instant pot.

Stir in the seasonings, diced chicken and stock.

Place the lid on the instant pot, set the valve to sealing and pressure cook for 7 minutes followed by a quick pressure release.

Once it has finished releasing the pressure add in a generous seasoning of salt and pepper and stir in a tub of Philadelphia.

Then your instant pot creamy chicken gnocchi soup is ready for serving with some bread!