To the Instant Pot, add the ghee, vegetables, and uncooked chicken. Top with hot sauce, chicken broth, and seasonings.
Close the lid and close the vent to "sealing". Set the Instant Pot to Pressure cooking mode on High (manual) for 20 minutes. When the timer goes off, release the pressure naturally (it may take 20 minutes or so to release).
When the valve floats up, remove the lid and take out the chicken breasts to shred with two forks.
Using an immersion blender*, blend the soup until smooth (I leave a few chunks of veggies behind). Return the chicken to the pot and stir in the coconut cream.
Serve hot, topped with your choice of garnish.