Cut chicken tenders into small(ish) bite-sized pieces, and place in the bottom of a pressure cooker. Add carrots, sweet potatoes, turnips, celery, onion, broth, vinegar, salt and thyme.
For an Instant Pot, cook on manual for 15 minutes. For some other brands of pressure cookers, cook at 10.5 psi, auto release, for 15 minutes. Once it is done, add coconut milk. Stir to combine.
For Instant Pot, set to "saute." (Others, "sear.") While it is heating, place arrowroot starch and water in a container with a tight-fitting lid. Shake vigorously to make a slurry. Once the soup is bubbling, add the slurry while stirring. When soup has thickened, turn off pressure cooker. Taste for salt. Adjust if necessary. Serve!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/hearty-chicken-soup/