Set your instant pot to saute.
Add in the ghee, carrots, celery, turnips, onion, green beans, salt + pepper. Cook for 7-10 minutes, stirring occasionally, until soft.
Add in the garlic, rosemary, thyme + sage. Cook another 30 seconds.
Add in the diced chicken breasts, then pour in the chicken stock. Stir to combine.
Close with the lid, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 10 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 10. After the 10 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
In your high speed blender, add the cauliflower rice, cashews, and ladle in about 1-2 cups of the cooking liquid (try and not pour in any solids) from the instant pot chowder. Blend on high for 60-90 seconds until completely smooth.
Pour in the creamy pureed cauliflower rice mixture to the instant pot. Stir to combine. Taste for salt + pepper.
Serve warm. Delicious served with my keto biscuits, and topped a few dashes of hot sauce or a small squeeze of fresh lemon for a little bit of acid.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.