Turn the Instant Pot to the “Sauté” function and let it heat up for 2 minutes. Add half of the ghee and let it melt. Add diced onions and celery. Sauté for about 4-5 minutes until onions are translucent and fragrant. Add garlic. Sauté for another minute, stirring frequently.
Add broth, broccoli, salt, and pepper. Give everything a nice stir and place the lid on the Instant Pot. Make sure the valve is set to “Sealing” and push the “Manual” button. Set the timer for 5 minutes, and be sure it is on “High Pressure.”
While the soup is cooking, melt the other half of the ghee in a small bowl. Add water and arrowroot powder. Stir to combine. Set aside.
Once the time is up, carefully (with a kitchen towel) set the valve to “Venting” and allow the steam to release. Hit the “Keep Warm/Cancel” button, followed by the “Sauté” button again.
Open the lid, and pour the arrowroot/water/ghee mixture into the pot. Stir to combine and let cook for another 3 minutes until it slightly thickens.
Add coconut milk and cheese. Continue cooking for 2-3 minutes, stirring occasionally until the cheese has completely melted and everything is well combined. Taste for additional salt and pepper.
Turn off the Instant Pot and serve the soup in bowls. Garnish with crunchy bacon and fresh parsley if you’d like.