1. Turn the Instant Pot on the high setting of Sauté (hit Sauté and then adjust, if you have settings the same as mine). Once it reads HOT, add the butter, ghee, or oil.
2. Add the carrots, celery, and onion and sauté for about 8-10 minutes, or until slightly browned and softened. Stir it into the fat initially, but resist the urge to stir too often; you want there to be a little browning for flavor.
3. Once the vegetables are a bit browned, add the minced garlic, thyme, sea salt, black pepper, turmeric, and garlic powder. Sauté for another minute, or until fragrant.
4. Add the whole chicken and 8 cups of cool filtered water.
5. Hit Cancel to stop the Sauté function and lock on the lid to the Instant Pot, making sure the seal is securely in place, and the valve is set to sealing. Set it for 20 minutes on high pressure.
6. After the time is up, hit Cancel and quick release the pressure, being careful of the steam that releases.  Once the lid unlocks, remove it.
7. Using tongs, remove the chicken to a large plate or baking sheet. Allow to cool slightly before discarding the skin and removing and shredding the meat from the bones.
8. Turn the Instant Pot back on Sauté / high to reduce the broth a bit while you make the dumplings.

To make the dumplings:

1. Whisk together the almond flour, cassava flour, baking soda, and salt. Stir in the coconut milk to combine. Using wet hands, form the dumplings into tablespoon sized balls (they don’t need to be round). Once the dumplings are ready to cook, Switch the Instant Pot to Sauté / Low. Drop them into the soup. Cook for about 5 minutes.
2. Add the chicken back into the soup. Serve garnished with fresh parsley and/or chives.