Add the coconut oil to the Instant Pot and select “Saute.” When the oil is hot, add the ground beef, and cook beef until halfway browned. Then add the onion and continue cooking the beef until no pink remains.

Add tomatoes, bone broth, bacon, jalapenos, salt, pepper, garlic powder, and coconut aminos, and stir.

Scrape the browned bits off the bottom of the pot. Press ”Cancel”.

Place coconut cream on top in the middle of the pot, and secure the lid.

Move the vent knob to the sealed position and select “Soup”. Cook for 15 minutes.

When the cooking time is up, carefully move the vent knob to “Venting” to quickly release the pressure.

Top with diced pickles, and garnish with shredded cheddar (if using).