In the Instant Pot, layer in the onions, shallots, garlic, salt, dried basil, dried oregano, chicken breasts, cheese tortellini, peas, and corn, before adding in the chicken stock.

Place the lid on, set the valve to sealing, and set the manual timer to pressure cook for 6 minutes.

When done, very carefully quick release. It may spew a little so you may have to do a controlled quick release where you QR a little bit at a time.

When done, remove the chicken breasts to shred, and stir in the spinach. Add the shredded chicken breasts back into the soup and serve immediately!