Instant Pot Chicken Pot Pie Soup

This had some great flavor, and I loved that it was lactose-free for my lactose intolerant family members.  BUT it didn't taste lactose free at all.  The cashews really help add a creamy consistency, and help so it doesn't taste like coconut.  The family all really enjoyed it.  Shhhh.  Don't tell them how healthy it is.  :)

• 2 large boneless skinless chicken breasts, cut into bite-sized chunks
• 2 TBS ghee or olive oil
• 1 onion, diced 
• 3 carrots, diced
• 3 stalks celery, sliced
• 5-6 cloves garlic, minced
• 1 lb red potatoes, diced
• 2 cups chicken broth or stock
• 1 cup full-fat canned coconut cream
• 1 cup cashews
• 2 TBS fresh thyme leaves
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• freshly cracked black pepper to taste

1. Turn IP on to Saute mode.  Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly.  Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
2. Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to IP.  Secure lid with the valve in sealing position and cook Manual High Pressure for 10 mins.  
3. Meanwhile, add coconut milk and cashews to a high speed blender.  Blend until very very smooth.
4. When time is up, quick release then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.  

*****If you don't have a high-speed blender, soak your cashews in hot water for a few hours, then drain and proceed with directions.*****