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Cut the chicken into bite sized pieces.
Set the Instant Pot to Saute Less for 5 minutes.
Add a dab of margarine or butter to the pot.
Add the chicken pieces to pot.
Leave the chicken to cook, stirring occasionally, until the Instant Pot turns off.
The chicken will still be slightly pink.
Pour the condensed chicken broth and water into the pot.
Add the gnocchi to the pot and gently spread it out so that it is all submerged in the liquid.
Pour the cream of chicken soup on top.
Dump in the salt, pepper and Italian seasoning.
Dump in the carrots.
Dump in the shredded spinach.
Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 3 minutes.
When the Instant Pot is done cooking, allow it to natural release for 5 minutes.
After 5 minutes, turn the steam release handle to the venting position and finish with a quick release.
Remove the lid and stir the contents well.
Add the heavy cream to the pot and stir well again.
Serve and enjoy!