Add the carrots, celery, spinach, chicken, parsley, salt, thyme, garlic powder, black pepper and chicken broth to the instant pot and stir to combine.

Place the lid on and make sure the valve is turned to sealing. Select manual and set the cook time of 4 or 5 minutes (4 minutes for veggies with more crispness, 5 minutes for tender veggies). It will take about 10 minutes to come to pressure and then cook for the 4-5 minutes .

When the cook time is over, do a quick release of the pressure.

Open the lid and turn the Instant Pot to saute. Mix in the pasta. Cook and stir for 4-5 minutes until pasta is al dente.

In a small bowl, whisk together the milk and cornstarch and stir into the soup. Serves 4.