Instant Pot Chicken Pot Pie Soup

0 Sauté the veggies. Add ghee to instant pot and turn to sauté mode. Once ghee has melted add onion, carrots, celery, and garlic to the instant pot. Cook for about 3-5 minutes or until veggies has softened and onions have turned translucent.
1 Add chicken, potatoes, herbs, and broth. Once the veggies have softened, add chicken, potatoes, herbs, and broth to the instant pot. Secure lid and set to pressure cook for 20 minutes.
2 Remove lid and release. Once 20 minutes is up, allow to slow release for 10 minutes then quick release the rest of the way. If you don't have the time, you can just quick release instead of allowing a slow release.
3 Make cauliflower cream. Add cauliflower and coconut milk to a large bowl and blend with immersion blender. You can also add it to a high speed blender.
4 Add in cauliflower cream. Allow the soup to cool for a few minutes then pour in cauliflower cream. Stir to combine. Then add 2-3 tbsp almond flour.
5 Garnish and serve. Garnish the instant pot chicken pot pie soup with fresh parsley, thyme and cracked black pepper. Enjoy!