Cook bacon in the Instant Pot until crispy. Remove bacon and set aside, leaving the bacon fat in the pot.

Add potatoes, chicken broth, salt, pepper, and thyme to the Instant Pot.

Close the lid and set to high pressure for 20 minutes.

Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

Remove the thyme sprigs and shred the chicken right in the Instant Pot.

Add spinach and stir until wilted.