• CRISP THE BACON: Heat your instant pot using the Sauté setting on high. Add the chopped bacon to the pot and allow to crisp.
• Remove the bacon and set aside on a paper towel lined plate. Be sure to leave the drippings in the pot.
• SAUTE THE ONIONS AND CELERY: Add the onions and celery to the pot and sauté for 2-3 minutes or until the onions are tender. Add the garlic to the pot and stir until fragrant, about 30 seconds. Turn off the instant pot.
• PREPARE THE SOUP TO PRESSURE COOK: Add the potatoes and carrots to the pot. Sprinkle the vegetables with salt and pepper to taste, then pour broth over the veggies.
• Lock the lid onto the Instant Pot and make sure the release valve is sealed. Turn the dial to manual on high pressure and set the timer to 10 minutes and start.
• Once the timer goes off, manually release the pressure in the pot, cover the steam release loosely with a towel to prevent steam burns.
• ADD REMIANING INGREDIENTS AND MASH: In a small bowl, stir together the arrowroot powder and 2 tablespoons of water. Add the arrowroot mixture and the coconut milk to the soup. Use a potato masher to crush the potatoes and veggies and thicken the mixture.
• Top the soup with green onions and bacon pieces and serve hot.

SLOW COOKER INSTRUCTIONS:

• In a medium skillet, crisp the bacon. Remove the bacon with a slotted spoon and allow to cool on a papper towel-lined plate.
• In the same skillet, saute the onon and celery in the bacon drippings for around 4 minutes or until the vegetables are tender. Stir in the garlic for about 30 seconds and remove from heat.
• Combine the onion mixture, potatoes, carrots, ½ teaspoon of salt, ¼ teaspoon of black pepper, and broth in a 6 qt slow cooker. Cook for 6-8 hours on low.
• In a small bowl combine arrowroot powder and 2 tablespoons water until the arrowroot disolves. Pour the arrowroot mixture and coconut milk into the slow cooker and mash with a potato masher until thickened. Top with remaining bacon and green onions.