Add the oil, onions, carrots and celery to the instant pot. Cook for 5-7 minutes on saute stirring occasionally. Onions should be translucent and tender.
3 Tablespoons Olive Oil, 1 Cup Yellow Onion, 1 Cup Carrots, ½ Cup Celery
Add the garlic and cook for 1 minute more stirring constantly to prevent burning.
3 cloves Garlic
Turn the instant pot off. Add the potatoes, thyme, salt, pepper and chicken broth. Stir well.
2 Cups Potatoes, ½ teaspoon Dried Thyme, ¾ teaspoon Salt, ½ teaspoon Black Pepper, 4 Cups Gluten Free Chicken Broth
Attach the lid and seal. Cook on high pressure for 10 minutes. Quick release the pressure after cooking.
Make a slurry of tapioca starch and water. Add the slurry to the instant pot, whisking constantly until it's incorporated.
¼ Cup Water, ¼ Cup Tapioca Starch
Add the green peas, chicken and coconut milk to the pot and replace the lid. Let it sit for 5 minutes then serve.
2 Cups Cooked Chicken, 1 Cup Frozen Green Peas, ½ Cup Coconut Milk
To cook on the stove
Add the oil to a large soup pot over medium heat.
Once the oil is warm, add the onions, carrots and celery. Cook for 5-7 minutes until the onions are tender.
Add the garlic, thyme, salt and pepper. Cook stirring constantly for 1 minute.
Add the potatoes and broth. Stir well. Bring to a simmer and cover. Cook for 15 minutes until the potatoes are softened.
Remove the lid and add a slurry of starch and water. Whisk constantly until it's incorporated.
Add the chicken, peas and milk. Cook over low temperature for 5 minutes then serve.