Add all the ingredients to the inner liner of your Instant Pot, with the exception of the baby spinach, and stir.
Close and lock the lid ensuring the Pressure Valve is in the Sealing position.
Select the Soup/Broth mode and set the cooking time for 12 minutes.
Once cooking time is complete, allow a 10-minutes NPR (Natural Pressure Release) and then release the rest of the pressure by carefully turning the Pressure Valve from Sealing to Venting.
When all of the pressure has been released and the Float Valve has dropped, carefully remove the lid.
Carefully remove the inner liner to heatproof surface.
Add the spinach and stir until everything is well combined and the spinach has wilted.
Serve immediately or refrigerate or freeze for later use.