Step 1

Turn your Instant Pot onto the sauté setting. Add your butter. Once the butter is fully melted, add onions. Sauté for 3-5 minutes until onions are translucent, stirring occasionally.

Step 2

Add the minced garlic to your onions for about 30 seconds to a minute. You just want enough time to pass to release the flavor, but not to burn them (they are quick to burn).

Step 3

Press cancel on your Instant Pot. Add the broth, thyme, salt, broth and chicken breasts to the pot.

Step 4

Place the lid on your Instant Pot. Close the valve to the sealing position. Set to cook on high pressure for 10 minutes. Once time is done, do a quick release by opening the pressure valve to release all the pressure.

Step 5

Remove the cooked chicken breasts. Shred and then transfer shredded chicken bake to your pot.

Step 6

Turn your Instant Pot on to the sauté function. In a separate small bowl, mix together the milk and corn starch to create a cornstarch slurry, which acts as a thickener for your soup. Slowly stir the soup while slowly adding the cornstarch mixture.

Step 7

Add carrots and gnocchi. Allow them to cook for about 5 minutes or until the carrots have cooked and the gnocchi are tender.

Step 8

Stir in the fresh spinach which will wilt into the soup after a minute or two. Serve and enjoy.