Set Instant Pot to saute mode and then add bacon fat.
Once heated, add in the onion, carrots, and celery stalk. Saute for 4-5 minutes.
When onions have softened, add in the garlic cloves, smoked paprika, kosher salt, and ground black pepper. Mix and saute for an additional 2-3 minutes.
Turn Instant Pot off of saute mode then add in potatoes, cauliflower florets, and Bare Bones Chicken Bone Broth. Mix until well combined.
Close the lid of the Instant Pot, set it to soup/stew and cook on high pressure for 15 minutes. Once the time is up, let it naturally release for 10 minutes before opening the lid.
Next scoop out half the soup and set aside.
Using an immersion blender, blend the soup until it’s nice and creamy. If you don’t have an immersion blender, you can use a regular blend.
Add the remaining half of the soup back into the Instant Pot.
Mix the arrowroot flour and water together and add to the soup. Stir until well combined.
Finally stir in hot sauce and serve with crumbled bacon and green chives.
If you don't have an Instant Pot: