In the base of the instant pot combine onion, garlic, carrots, celery, chicken, salt, pepper, garlic powder, bay leaves, and chicken stock. Stir to combine. Secure the lid onto the pressure cooker, turn on, select the "Pressure Cook" setting, set to "high pressure" for 18-20 minutes, and start. Once the timer has expired allow the pressure to release naturally.
After 18-20 minutes the chicken should be cooked through and the carrots tender. Remove chicken from the pot, shred, and return to the pot. Add in the gnocchi, heavy cream, and water if needed. Cover and pressure cook for another 4-6 minutes until the gnocchi is tender.
Adjust seasoning as needed. Remove bay leaves. Add fresh spinach if desired. Serve immediately with warm bread, garnish with parmesan cheese and fresh herbs!
Notes
*The 1/2 cup of water is optional, only add if needed.*Fresh spinach can be added at the end if desired.