Turn the instant pot on sauté mode and add olive oil to the pot. When the oil is hot add onions, celery and bell peppers and sauté for 3 minutes. Stir in garlic cloves and jalapeño and sauté for one more minute.
Add in chicken breasts, dry spices and chicken broth. Close and lock the lid, set the valve to sealing and select pressure cook or manual on high for 12 minutes.
After 12 minutes, quick release and add coconut milk and stir. Set to sauté and add coconut cream and bring to a boil until coconut milk is incorporated.
In a separate bowl, whisk together the arrowroot with ½ cup of cold water to make a slurry. When all of the arrowroot is incorporated in the water and there are no clumps, whisk slurry into the soup. Let soup simmer and thicken for 2 minutes.
Add lime juice and salt and pepper to taste.
Serve immediately with cilantro, green onions, avocado, additional lime, coconut cream or any desired toppings.
