Add the butter to the Instant Pot and hit Sauté and adjust so it’s on the More or High Setting.

Once melted, add in the pancetta/bacon and sauté for 6-8 minutes until cooked and slightly crispy. Remove with a slotted spoon to a paper-towel lined bowl and set aside but leave the bacon grease and melted butter in the pot.

Next, add in the onion, carrots, and celery and sauté for 3 minutes. Deglaze/scrape the bottom of the pot from any browned bits. Add the garlic and stir for 1 minute longer and then the wine and let simmer for 1 minute and deglaze the pot for anything that’s stuck on.

Add the broth, seasonings and stir. Then, add the chicken and make sure it’s submerged in the broth.

Hit Keep Warm/Cancel and then hit Pressure Cook or Manual at high pressure for 10 minutes. Quick release when done.

Using tongs, remove the chicken to a bowl and shred with two forks.

Hit Keep Warm/Cancel and then hit Sauté and Adjust so it’s on the More or High Setting. Once bubbling, add the gnocchi and let boil for 2-3 minutes until the gnocchi floats. Hit Keep Warm/Cancel to turn the pot off and switch to Keep Warm.

In a bowl, whisk together the cream and flour until thickened (it should look a little curdled/and slightly lumpy) and stir it into the soup. Stir for about a minute to get any small lumps out (and don’t worry – it will smoothen perfectly as the steps go on).

Now, add the Parmesan and Boursin (if using) and stir until melded into the soup.

Lastly, add in the spinach and the leafy reserved tops from the celery. Stir in until the spinach is wilted, about 2 minutes. Then, add back the pancetta/bacon and shredded chicken. Give it all a final stir.

Ladle into bowls and enjoy with some crusty bread!