2cupscauliflower rice or finely minced cauliflower florets
1cupfull fat coconut milk
¼cupfresh cilantrochopped, plus 1 tablespoon for garnish
Turn the Instant Pot to Saute mode and melt ghee. Add onions and ginger and saute for 2 minutes. Stir in celery and carrots and cook for another 1 minute.
Add remaining ingredients except for coconut milk and cilantro. Hit "Cancel". Close the Instant Pot lid and turn the pressure valve to sealing. Set the Instant Pot to Pressure Cook/Manual(Hi) for 10 minutes. See notes if using chicken breasts.
Allow natural pressure release and open the Instant Pot.
Take out the chicken and shred it into bite-sized pieces and add it back to the soup. Stir in coconut milk and cilantro. Ladle the soup into bowls and garnish with more cilantro and black pepper.
For Bone-in chicken thighs, increase the pressure cook time to 15 minutes
If using chicken breasts pressure cook on poultry mode for 13 minutes followed by natural pressure release. This helps keep the chicken breasts tender and shred easily