Instant Pot Chicken Gnocchi Soup

INGREDIENTS

 * 1 lb. boneless skinless chicken breasts
 * 1 cup chopped carrots
 * 2 teaspoons dried basil
 * 2 teaspoon Italian seasoning
 * 1 teaspoon poultry seasoning
 * 1 teaspoon salt
 * 4 cups chicken broth
 * 3 tablespoons cornstarch dissolved in 2 tablespoons water
 * 2 12 ounce cans evaporated milk
 * 2 1lb. gnocchi
 * 6 slices bacon (chopped)
 * 3 cloves garlic, minced
 * 5 ounces fresh baby spinach

INSTRUCTIONS

 * 1) Place the chicken, carrots, basil, Italian seasoning, poultry seasoning, salt, and broth in instant pot. Seal, put on soup setting (30 mins).  Quick release when done.
 * 2) Remove chicken from mixture and shred, add back to instant pot.
 * 3) Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and seal again.
 * 4) Set to manual pressure for 10 minutes, quick release when done.
 * 5) While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
 * 6) Season with salt and pepper to individual taste.