Step 1

Sauté: Set your instant pot to sauté and melt the butter in it. Add the onion, garlic and celery and cook until softened, about 2-3 minutes. Stir in garlic powder, dried thyme, salt and pepper.

Step 2

Add chicken: Pour chicken broth into instant pot, scraping any browned bits off the bottom of the pot. Add chicken breasts, making sure they are covered with broth.

Step 3

Pressure cook: Seal lid and pressure cook on HIGH pressure for 6 minutes (this is for small, 4-oz sized chicken breasts; if yours are closer to 8-oz each, pressure cook for 8-10 minutes). Once time is up, allow pressure to release naturally for 5 minutes, then release any remaining pressure manually.

Step 4

Shred chicken: Open lid. Remove chicken and shred, then return to soup.

Step 5

Finish soup: Set instant pot to "sauté". Whisk the cornstarch into the milk, then stir into the soup. Add the carrots and gnocchi and simmer until gnocchi are done (this should only take a couple of minutes). Add spinach and allow to wilt for one minute, then serve.