Salt the chicken on both sides.
Turn the instant pot on to sauté.
Add the oil to the pot then the chicken.
Brown the chicken on both sides, about 5 minutes on each side.
Next turn off the instant pot.
Add broth, ginger, onions and 1 cup of the cauliflower rice.
Put the top on the instant pot and set the to pressure cook for 10 minutes. Taking care to set the knob to the sealing position.
Once it’s finished cooking, wait about 10 minutes and then turn the knob to the venting position (quick release).
Once the floating value or red metal pin to drop, then open the lid.
Remove the chicken and set aside to cool.
Using an immersion blender, blend the soup until smooth.
Next turn the instant pot to sauté.
Add the remaining cauliflower rice and mushrooms.
Then let cook until the cauliflower rice is cooked through, about 5 minutes.
While the soup is cooking, remove the chicken from the bone.
Serve with the chicken and add-ins.