Place half of the oil in the Instant Pot and hit “Sauté” and Adjust so it’s on the “More” or “High” setting. Let it heat up for about 2 minutes.
Add in all the chicken thighs and salt and pepper. Coat well with the oil and sauté (while stirring occasionally) for about 5 minutes or until cooked through. Using a slotted spoon, transfer the thighs to another bowl or plate and set aside.
Add the rest of the oil and the onions. Sauté for about 10 minutes until the onions have completely softened and begin to caramelize slightly. Add in the garlic and cook for about 1 minute, stirring frequently, making sure it does not burn. Immediately add the chicken back inside, as well as the mushrooms.
Let this cook for about 5-7 minutes until the mushrooms have released a bit of water and are very soft to the touch. Be sure to stir the mixture frequently.
Add in the bone broth and coconut cream. Stir well, secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done.
You will need to add plenty of salt and pepper, to taste. I prefer to add some red chili flakes as well, but if you do not want any kick to your soup, you can skip this step.
The next step can be customized how you'd like. In order to make this a truly creamy soup, I decided to take about 1/3 of the liquid mixture (as well as 1/3 of the chicken and mushrooms) and add it all into a high-speed blender. I blended on high for about 45 seconds until it looked smooth and creamy throughout. Then, I added this back into the rest of the batch and gave it a nice stir. This was the consistency that I enjoyed but feel free to use less or more, depending on your preference.