Peel the garlic cloves and slice the chicken breast.
Place the coconut oil, chicken and garlic into the bottom of the Instant Pot and sauté for a couple of minutes until the outer of the chicken goes white.
Dice the broccoli into small bite sized pieces. Chop the cherry tomatoes in half. Clean and dice the leek. Thinly slice the spring onion.
Add all the vegetables to the Instant Pot along with your wine, stir well and then add your seasoning and stir again.
Add a can of coconut milk, followed by the pasta and the broth.
Stir again.
Add the lid and place the lid to sealing.
Cook for 12 minutes on the poultry setting.
Allow to rest for a further 5 minutes to allow all the ingredients to carry on cooking and for the flavours to do the work.
Remove the lid, give it a good stir and then serve it with warm crusty bread.