To prepare on the stove top:

1. Melt the butter over medium high heat in a large stock pot or dutch oven. Add the onion, carrot, and garlic, and saute until softened and starting to take on a bit of color.
   

2. Add the spices and stir to combine. Add the broth, stir, and reduce the heat to a simmer.

3. Add the freekeh (or other grain). Cover and allow to simmer for about 45 minute, or until grain is cooked and tender.

4. Turn the heat off, then add the cooked chicken and coconut milk. Stir to combine and allow to heat. You don't want to add the chicken for the full cook time because it will become tough and over cooked.
   

5. Once heated though, it's ready to enjoy!
   

To prepare in the Instant Pot:

1. Set the pot to saute mode. Melt the butter, then add the onion, carrot, and garlic, and saute until softened and starting to take on a bit of color.

2. Add the spices and stir to combine. Hit the "Cancel" button.
   

3. Add the broth and the freekeh (or other grain).  Set the Instant pot to 30 minutes on Manual.

4. Once the cook time has completed and the pressure has naturally released, open the lid.  Add the cooked chicken and coconut milk. Stir to combine and allow to heat. You don't want to add the chicken for the full cook time because it will become tough and over cooked.

5. Once heated though, it's ready to enjoy!

This soup freezes well and can be stored frozen for up to 3 months.