Turn your Instant Pot to saute mode and add in 1 Tbls of the oil. Once the oil is hot, cook the chicken for 2-3 minutes and remove from the pot (set aside)
Add in the remaing Tbls of oil and keep on saute mode, add in the carrots, celery, and onion. Saute for 2 minutes and turn off the saute mode. Stir in the chicken, potatoes, green beans, garlic, salt, pepper, fresh and dried sage.
Pour in the chicken broth and stir. Place the thyme sprigs on top and close the lid. Seal the steam valve and set to pressure or manual (high pressure) on the Instant Pot. Set time to 7 minutes
Once the timer goes off, do a quick release and remove the lid. Take out the thyme sprigs and throw away. Using a slotted spoon, remove about 1/2 - 1 cup of the cooked potatoes and place in a large glass container
Pour the coconut milk in the container with the potaotes and use an immersion blender to puree the potatoes** Stir the mixture back into the soup. Season with salt and pepper to taste if needed
**Can also puree in a blender or use potato masher