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.

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).

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

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.

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

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.

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

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