I love my Instant Pot pressure cooker. It’s amazing. This soup would take 90 minutes or more on the stove top… and it’s done in 12 minutes of pressure cooking. Even with warm up… it’s done in under 30 total.
Serves: 6… fewer if you’re really hungry. LOL
Ingredients
1 tablespoon avocado oil
1 medium yellow onion, chopped
1¼ pound carrot, rough chop
1 small tin of green chili peppers
½ teaspoon granulated ginger
4 cups broth
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon curry powder
¼ teaspoon garam masala
¼ teaspoon turmeric
⅛ teaspoon cayenne pepper (optional – and ⅛ IS enough!)
½ cup full fat coconut milk
METHOD
Get out your Instant Pot!
Using Saute mode, heat the oil and add the onion. Sauté for 3-5 minutes to soften but not brown.
Add chopped carrot and green chili pepper, sauté for 2-3 minutes.
Add in the broth and all the spices, stirring.
Lock the lid and set manual pressure for 12 minutes.
When cycle is complete, do a quick release, unlock the lid, and puree the soup with an immersion blender (or blender or food processor or…)
Add back to pot and stir in the coconut milk.
VARIATION: Skip the green chili pepper and cayenne… calmer bite and different flavor