Add the broth, potatoes and spinach to the Instant Pot. Don't stir - just let the spinach rest on top of the potatoes in the broth. (NOTE: It's going to feel likle the spinach is coming to the very brim of the pot. Just push it down and it'll all fit and don't worry - the spinach will wilt down significantly).

Secure the lid, move the valve to the sealing position and then hit Pressure Cook or Manual on High Pressure for 5 minutes. Quick release when done.

Hit Cancel and then his Sauté and Adjust so it's on the More or High setting. Meanwhile, mix together the cornstarch and cold water in a bowl to form a slurry. Once bubbling, stir in the cornstarch slurry and let bubble for 30 seconds. You'll notice the soup will have thickened into a chowder-like consistency.

Add the cream, Boursin and shredded cheese and stir until fully combined, about 1-2 minutes.

Add 1 teaspoon of the garlic salt and stir. Taste it. If you feel you want more, add more, but I think 1 teaspoon is the perfect amount. Add the artichoke hearts and stir. Turn the heat off.

Ladle into bowls and top with some tortilla strips. If making it au gratin-style, ladle the soup into French onion soup crocks or a hollowed out bread bowl. top with tortilla strips and rest 2-3 slices of mozzarella or Muenster cheese on top. Broil in the oven for 2-3 minutes until the cheese is melted and/or bubbly-brown to your liking (keep an eye on it as all ovens vary,