Prep ingredients before starting the soup. Set aside.
Set Instant Pot to the saute function and add olive oil.
Saute the carrots, onions, & celery 3-4 minutes. Turn off the Instant Pot and add the garlic, stirring well so it does not burn.
Add the chicken broth, chicken, gnocchi, and thyme. Add salt & pepper to taste. Set the Instant Pot to soup setting and set the timer to 15 minutes.
When the cooking time is up, allow a 5 minute natural release, then a quick release.
Whisk the flour and milk together to minimize lumps. Add to the soup mixture along with the spinach.
Set the Instant Pot back to the saute function & cook for about 5 minutes, stirring frequently.
Serve with a green salad and hot, fresh bread. Enjoy!