Creamy Chicken Soup

4 Chicken breasts
4 c. chicken broth + 1 tsp chicken base
1/2 med yellow onion - diced
5 carrots peeled and cut into thick slices
3 celery stalks cut into slices
4 med potatoes peeled and cut in bite size pieces
1/4 c butter (eliminate for Whole 30 or use Ghee)
1/4 c. non-grain based flour (coconut, cassava, tapioca)
1 can coconut milk
salt and pepper

Pressure cook the chicken with 1 1/2 c of water on Poultry setting and shred into bite sized pieces.  Set aside.  Clean InstantPot - Saute onion in a small amount of avocado oil.  Add remaining ingredients except for flour and milk.  Add chicken and simmer until potatoes, carrots and celery are tender.  30 minutes before serving add coconut milk mixed with flour to soup.  Salt and pepper to taste.