1/4 to 1/2teaspoon salt or as preferred, refer notes
1/8 to 1/4teaspoon ground black pepper
1/2cup heavy cream
1/2cup parmesan cheese
Heat instant pot to saute. When hot, add group-1 ingredients and saute for 2-3 minutes.
Press cancel, add group-2 ingredients, give a good stir, close and lock lid (making sure the valve is set to seal). Let cook for 6 minutes on manual (or pressure cook) and then let it be for about 10 to 15 minutes on warm mode.
Release pressure, open lid, transfer only chicken on to a plate. Set Instant pot to saute and let soup come back to a boil. In the mean time shred chicken (discard bones if using chicken thighs with bones).
Once it comes to a boil, add all group-3 ingredients and shredded chicken (along with any accumulated juices). Let boil for 1-2 minutes, until spinach wilts.
Take off heat and let soup stand for a few minutes before serving. Ladle into bowls or let cool and pack in mason jars for later use. (Soup will thicken lightly as it cools)