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Pour broth into your pot.
Add in cut up chicken, carrots, celery, onion, beans, tomatoes & spinach
Once all ingredients have been added to the pot then put the lid on the pot, set the steam valve to closed and push the manual setting and cook for 12 minutes.
Once done let the soup sit for 5 minutes in the pot sealed then release the remainder of the steam carefully. Once steam is released remove the lid.
If you like your chicken shredded, gently shred with two forks.
Mix Cornstarch into the water and than pour into your stew. Give a stir to start thickening. Add 1 TBSP Balsamic Vinegar and stir.
Serve with rolls and salad for a nice hearty dinner.