Begin by chopping the onion, celery, and carrots.
Add the EVOO to an instant pot; set to saute.
Add the onion, celery, carrots and all of the seasonings, saute for about 5 minutes.
Add 2 cups filtered water and the chicken breast. Pressure cook on high for 10 minutes.
While the chicken and veggies cook, wash, de-vein and chop the kale. Then chop the zucchini and cauliflower.
Once the instant pot has cooked for 10 minutes, let it sit and naturally depressurize for 5 mins. Then carefully vent the remaining pressure and remove the lid. Remove the chicken breast and shred.
Set the Instant Pot back to saute, and add the shredded chicken back to the pot with the chopped kale, zucchini and cauliflower.
Finally add the bone broth, coconut milk, mustard, lemon juice and white beans.
Stir and cook on saute 5 to 8 minutes.
Serve up and enjoy