Place the cashews in a small bowl and cover with filtered water. Soak for at least an hour to soften the cashews.
¾ cup raw cashews
Plug the instant pot in, press the sauté button and let it heat up for 3 minutes. Add olive oil and butter. Once the oil heats up, add onion, carrots, celery, and garlic. Sauté for 5 minutes, stirring frequently. Press the cancel button after the 5 minutes.
1 tablespoon olive oil, 1 tablespoon butter, 1 large onion, 3 medium carrots, 1 stalk celery, 3 cloves garlic
Add chopped potatoes on top of the cooked vegetables. Lay the chicken on the potatoes. Sprinkle the tarragon, parsley, salt, and pepper on the chicken.
3 medium yellow potatoes, 4 boneless chicken thighs, 2 teaspoons tarragon, 2 teaspoons parsley, 1 teaspoon kosher salt, ¼ teaspoon pepper
Pour chicken broth on top of chicken and herbs. Don't stir, leave it layered like that.
3 cups chicken broth
Put the lid on the instant pot, seal it, and make sure the venting knob is in the sealed position. The IP should be defaulted to high pressure and normal mode. Press the pressure cook button and set the timer to 10 minutes.
While the soup is cooking, place drained cashews into a blender, add milk and blend until smooth and thickened (2 minutes).
¾ cup raw cashews, ¾ cup almond milk
Once the instant pot beeps that it is finished cooking the soup, wait 10 minutes before doing a quick release (see notes on how).
Remove chicken thighs, place on a plate, take two forks and shred the thighs in strips. I do leave some big chunks for fun.
Add the shredded chicken back to the soup. Also add peas, and processed cashew/milk mixture. Stir and cover with the lid for 5 - 10 minutes. No need to seal the instant pot.
Transfer to a serving bowl.