Press the Saute button on the Instant Pot, and add butter. Once it melts, add the onion and sauté until golden brown.

Turn off the sauté setting, and add minced garlic to the pot. Let it sit for 5 minutes. (The garlic will cook as the Instant Pot cools, and it will release a wonderful aroma and a sweet flavor).

Pour in the chicken broth and stir well.

Scrape the bottom of the pot with a spoon to loosen any stuck bits.

Add chopped stewed tomatoes, tomato sauce, Italian seasoning, basil, oregano, brown sugar, garlic salt, and seasoned pepper. Stir well to blend.

Place the lid on the Instant Pot, set the pressure valve to ‘SEALING’, lock the lid, and set the pot to cook for 30 minutes.

Once cooking is complete, do a quick release by turning the pressure valve from ‘SEALING’ to ‘VENTING.’ Wait until the float valve drops down.

Remove the lid, add the heavy cream and gnocchi, and stir into the soup. Cook for 1-2 minutes until the gnocchi is tender.

Pour the soup into bowls, sprinkle generously with Parmesan cheese, and serve with your choice of bread or crackers.