Turn your Instant Pot to Saute. Add the oil to the pot and add the carrots, celery, and onion and saute for 3 minutes. Add the garlic and chili flakes and cook for 1 more minute.
2 teaspoons olive oil, 4 medium carrots, 4 sticks celery, ½ medium onion, 4 cloves garlic, ½ teaspoon chili flakes
Add the chicken thighs and stock to the pot. Seal the lid, turn it to Soup Mode and set the timer for 10 minutes. When the timer goes off, turn the release valve and wait until the pressure is released before opening the pot.
6 bone in chicken thighs, 6 cups chicken stock
While the soup is cooking, add the riced cauliflower to a pan over medium-high heat and add ¼ cup of water. Steam until the cauliflower is soft.
1 head cauliflower
Remove the chicken thighs from the pot and shred them using 2 forks. Discard the bones.
Whisk the eggs with the lemon juice. Slowly whisk 1 cup of the hot soup into the eggs then pour the eggs into the pot. Season to taste with sea salt and pepper.
3 large eggs, ½ cup lemon juice
Return the chicken to the pot, add the cauliflower rice and the spinach, and stir.