a lightly creamy, healthy, chock-full-of-veggies, chicken noodle soup. Best for cold days, sick days, and any days in between!
Turn Instant Pot to Saute. Add chicken and 1 tbsp olive oil. Season with salt and pepper. Saute 1-2 min, or until chicken is white on the outside.
Add all remaining ingredients, EXCEPT for the milk. Set to 'Manual' for 6 minutes.
When timer goes off, do a quick release. Remove lid and set to 'saute' again.
Dissolve cornstarch in 1/4 c. water. Add cornstarch and milk to Instant Pot. Stir and let boil for a couple of minutes, until it is slightly thickened. Serve hot with fresh bread!
If the soup is too thick after the 6 minute cooking time, add extra chicken broth along with the milk. The fattier your milk, the thicker the soup will be (so, whole milk or cream will make a thicker, creamier soup than skim milk).
Note: To make on stovetop, just cook chicken on stovetop, shred, and add all ingredients to pot (minus cornstarch and milk). Simmer until hot, then add cornstarch and milk, and simmer 10-15 minutes to thicken.