For the chicken, add the ingredients into the Instant Pot and set to manual cook on high pressure for 18 minutes.

For the sauce, in a skillet on medium heat, add in the butter, onions, garlic, and butternut squash. Cook in the skillet until they are soft. I will usually put a lid on top of the skillet to make it cook a little faster.

While the vegetables cook, add the bone broth and coconut milk into a blender.

Once the vegetables are soft, add them into the blender with the broth and coconut milk. **If you have a high speed blender, like a Blendtec, Vitamix, etc. You don't have to cook down the vegetables to be really soft. Cook them just enough to be cut.

Blend it up for a couple minutes. Stop the blender. Add in the cheese. Continue blending until it's completely smooth. *I have a Vitamix, so I actually just put it on the "hot soup" option and blend it completely on that option and halfway through I'll take the lid off and add my cheese and put the lid back on!

Serve this over your favorite GF noodle. I used rice noodles in the picture above.