Turn instant pot to saute function and add chopped bacon. Cook, stirring and flipping occasionally, until bacon is crisp on both sides.
While bacon is cooking, prep sweet potatoes, apples and onions. Peel and roughly chop sweet potatoes and cored apples into even pieces. Dice onion.
When bacon is crisp, remove from instant pot with slotted spoon and place on paper towel to absorb any additional grease.
Add diced onions and a pinch of salt to remaining bacon fat in instant pot. Saute until onions begin to caramelize and brown, about 5-7minutes.
Deglaze pan by adding 1 cup of chicken broth and stirring to get any stuck delicious bits from the bottom of the pan.
Add sweet potatoes and apples to broth. Put lid on instant pot, set vent to seal and switch function to manual, pressure cooking for 7 minutes.
Allow pressure to release naturally for 5-7 minutes, then quick release any remaining pressure.
Add remaning chicken stock, 1 tsp sage and 1/2 tsp salt to pot. Puree with immersion blender until smooth.
Taste for salt and pepper and adjust. Pour in canned coconut milk and blend once more until combined.
Serve in individuals bowls, topped with bacon pieces and fresh cracked pepper.