Add the chicken, garlic, cream cheese, chicken broth, artichoke hearts, spinach into the instant pot.
Place the lid on with the seal shut. Turn it on manual pressure for 10 minutes. Let the steam naturally escape for 8 minutes.
Carefully remove the chicken thighs from the instant pot, cover the chicken with aluminum foil to keep the chicken warm while you make the sauce.
Turn the cooker to saute and bring the sauce to a boil, making sure to stir occasionally to keep it from boiling add the parmesan cheese. When the sauce has reached your desired consistency serve it over the chicken thighs.