Turn the Instant Pot to the sauté setting. Add the oil and once it's hot, add the veggies. Sauté the veggies for 4 - 5 minutes until they're starting to soften.
Add the rice, broth, coconut milk, and herbs. Season with salt and pepper and give it a quick stir.
Place your lid on the Instant Pot and close it. Make sure the vent is set to sealed. Turn the Instant Pot to high pressure and set the timer for 15 minutes.
Allow the Instant Pot to do its thing – it will come to pressure, then it will cook for the 15 minutes.
Once the Instant Pot is done cooking, allow it to naturally release the pressure for 15 minutes. Then release the rest of the pressure through the vent.
Remove the lid and scoop out a bit of the broth into a small bowl. Whisk in the arrowroot starch and pour to create a slurry, and pour it back into the pot, stirring it thoroughly. This will help thicken the soup slightly. Stir in the lemon juice, then taste and adjust the salt and pepper if needed.
If you want to add anything else – like chickpeas, shredded chicken, spinach, etc. – add that now. I also love stirring in 1/2 cup of nutritional yeast here as well (it tastes so good!).
Serve the soup hot and top with fresh herbs and seasonings. Enjoy!
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 months. Reheat over medium heat on the stove, or on 80% power in the microwave.