Dice onion, carrot and celery

Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl

Season chicken thighs on all sides with seasoning mixture

Heat ghee or butter in a large pot over medium-high heat

Add chicken thighs to the pot and sear for 2 minutes each side

Remove the chicken from the pot, add the onion, celery and carrots to the pot and reduce the heat to medium

Saute the veggies for 5 minutes tossing frequently

Add the seared chicken thighs back into the pot along with the chicken broth, coconut milk, brown rice 

Increase the heat to high and bring the soup to a boil

Once boiling, reduce the heat to a simmer and simmer for 50 minutes

After 50 minutes turn the heat off and remove the chicken thighs from the pot

Shred the chicken thighs and return them to the pot

Serve the soup with fresh cracked black pepper and fresh parsley

Dice onion, carrot and celery

Mix salt, pepper, dried parsley and garlic powder in a small mixing bowl

Season chicken thighs on all sides with seasoning mixture

Turn the Instant Pot on to saute and melt ghee or butter 

Add chicken thighs to the pot and sear for 2 minutes each side

Remove the chicken from the Instant Pot and add the onion, celery and carrots to the Instant Pot

Saute the veggies for 5 minutes tossing frequently

Add the seared chicken thighs back into the Instant Pot along with the chicken broth, coconut milk, brown rice 

Set the Instant Pot to Manual/high pressure for 15 minutes

Allow the Instant Pot to come to pressure and then cook for 15 minutes

When the Instant Pot beeps, immediately release pressure and remove the lid

Remove the chicken thighs from the Instant Pot

Shred the chicken thighs and return them to the Instant Pot

Serve the soup with fresh cracked black pepper and fresh parsley