Start by chopping up your cauliflower into florets and placing it into the steamer basket inside your Instant Pot. Pour over it 250ml of cold water, along with the mixed herbs and a little salt and pepper. Place the lid on the Instant Pot and set to sealing and cook on the steam function for 14 minutes.

While the cauliflower is cooking do the rest of the prep. Clean and dice the mushrooms, leeks and green beans. Peel and dice the onion. Bash the chicken with a rolling pin to make it thinner as then it will cook quicker.

Manually release pressure and remove the cauliflower from the Instant Pot but leave the stock still in the Instant Pot.

Put the cauliflower into the blender and leave for now.

Apart from the seasoning and the coconut milk place everything else into the steamer basket and cook on the steam function for 20 minutes. When it beeps manually release pressure and portion up the plates with the chicken and vegetables.

Sprinkle the tops of the chicken and vegetables with the rosemary and further salt and pepper.

Back to your blender. Add to it all the leftover stock from the bottom of the Instant Pot. Add all seasonings, coconut milk and blend until smooth. You now have a really delicious creamy cauliflower sauce. For further deliciousness take a little bit of chicken off each plate, add to the blender and blitz again until smooth. This will give the sauce a much stronger delicious chicken stock flavour.

Pour the sauce over the vegetables and serve.