Melt the butter in the Instant Pot using the SAUTE setting. Next, add the onions and celery and cook for 2 minutes or until the onions are soft and translucent. When the onions are ready, add the garlic and cook for a minute.
Next, add carrots, potato gnocchi, salt, black pepper powder, Italian seasoning, vegetable broth, and thyme. DO NOT stir but press gently so that gnocchi is under the veggie broth. With the ingredients added, switch off the sauté setting.
Select the PRESSURE COOK/MANUAL setting and set the cooking time for 1 minute. When the cooking program ends, quickly release the steam. Carefully remove the lid.
Next, choose the SAUTE-low, take out the bay leaf and thyme, and then press the sauté button again. Finally, stir in the heavy cream and spinach. Give the spinach a few minutes to wilt, stir, and let the soup simmer for 2 minutes.