Turn the Instant Pot on to saute function. Add in your butter and melt it. Then add in your diced onions and saute them for about 3-5 minutes or until they're translucent.

Next add in your minced garlic and saute for another minute or so to release the flavor. But not long enough to burn the garlic. Press cancel on the Instant Pot.

Now add in your thyme, salt and pepper, chicken broth and chicken breasts.

Then place the Instant Pot lid on, close the sealing valve and pressure cook on high pressure for 10 minutes.

Once finished cooking, perform a quick pressure release by turning the valve and releasing all the pressure. Be careful as the steam releases so you don't burn yourself.

After pressure is finished being released, take out your chicken breasts and shred on a plate before adding back the shredded chicken back to the Instant Pot.

In your mixing bowl, mix the milk and corn starch together to create a cornstarch slurry.

Then turn saute mode back on and slowly add the slurry in while stirring the soup.

Toss in your carrots and gnocchi and cook for about 5 minutes or until they're done.

Finally add the fresh spinach and let it cook and start to wilt into the soup which only takes less than a minute.

Serve and enjoy.