Select SAUTE and add coconut oil to the Instant Pot. When oil is melted, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes.

Add half of the chicken broth, salt, pepper, red pepper flakes, and parsley to the onions.

Put the steamer basket in the Instant Pot. Add the diced potatoes. Lock lid in place, select HIGH PRESSURE and 4 minutes cook time.

While that is cooking, cook and crumble the bacon.

When timer beeps, turn off Instant Pot, wait 5 minutes, then do a quick pressure release. Carefully remove potatoes and steamer basket from the pressure cooking pot.

In a small bowl, dissolve arrowroot in 2 tablespoons water.

Select SAUTE and add arrowroot mixture to the pot stirring constantly.

Add coconut cream. Stir until combined. Add remaining chicken broth, crumbled bacon, and cooked potatoes, and heat through but do not bring to a boil.

Turn off Instant Pot and serve with crumbled bacon, green onions, or toppings of your choice.