Turn the Instant Pot on using the “Sauté” button, and melt the ghee. Add the onion and carrot with a big pinch of sea salt, stir to combine, and cook for 5-7 minutes so the veggies soften and sweeten.
Add the garlic and cook for one minute, and then add the wine to deglaze the pan. Simmer the wine for a minute or 2 to burn off the alcohol. Turn the Instant Pot “Off.”
Stir the chicken and nutritional yeast into the cooked onion/carrot/garlic mixture. Pour the coconut milk in the pot, and then put the pasta in. Make sure the pasta is submerged in the coconut milk. Put the broccoli on top of the coconut milk/noodle mixture – do not mix the broccoli in, or the noodles will not stay under the coconut milk and won’t cook all the way through.
Put the lid on the Instant Pot, and be sure the valve is closed. Press the “Manual” button and bring the time down to 2 minutes. The Instant Pot will take a few minutes to come to pressure, and then it will count the 2 minutes down.
When the Instant Pot beeps after the 2 minute countdown, turn the Instant Pot off (do NOT release the pressure valve yet), and set a timer for 3-4 minutes. 3 minutes will leave your noodles with an al dente bite, and 4 minutes will leave them softer. After 3 minutes, release the valve for the rest of the pressure in the Instant Pot, and take the lid off. Stir everything up – I like to let it sit for a few minutes to absorb some of the liquid – this will also allow the noodles to soak in more liquid. Sea salt and pepper the alfredo to your taste and serve!