Any Vegetable Instant Pot Soup

Step 1

1 In an Instant Pot combine the vegetables, coconut milk, water, onion, garlic, lime juice, ginger and salt

Step 2

2 Close the lid

Step 3

3 Make sure the steam valve is sealed

Step 4

4 Select PRESSURE (HIGH) and set to 10 minutes

Step 5

5 (It takes about 10 minutes for the appliance to come to pressure before cooking begins

Step 6

6 )

Step 7

7 Release the pressure manually by moving the pressure-release handle to “Venting

Step 8

8 ” covering your hand with a towel or hot pad

Step 9

9 Never put your hands or face near the vent when it's releasing steam

Step 10

10 Use an immersion (stick) blender to puree the soup until smooth

Step 11

11 (Alternately, you can puree the soup in batches in a blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend

Step 12

12 ) Reheat if needed by returning the soup to the Instant Pot and heating on SAUTE

Step 13

13 Taste, and add more salt and/or lime juice if needed

Step 14

14 Divide the soup among serving bowls, add about 1/3 cup garnishes of your choice to each bowl, grind black pepper on top and serve hot

Step 15

15 VARIATIONS: Here are some possibilities for vegetables and garnishes that work well with them:

Step 16

16 Double Celery, 1 1/2 pounds celery root, peeled and cut into 1-inch chunks, 8 ounces (5 to 6 ribs) celery, cut into 1-inch chunks

Step 17

17 Garnish: Chopped celery and leaves, toasted baguette croutons

Step 18

18 Broccoli and Brussels Sprouts, 1 1/4 pound head broccoli, trimmed and cut into 1-inch chunks (stem cut into 1/4-inch slices), 12 ounces Brussels sprouts

Step 19

19 Garnish: Shredded Brussels sprouts and whole leaves; roasted chickpeas

Step 20

20 Beet-Carrot, 1 1/4 pounds beets, scrubbed but not peeled, and cut into 1/2-inch chunks, 12 ounces carrots, scrubbed but not peeled, and cut into 1/2-inch chunks

Step 21

21 Garnish: Thinly sliced beet greens plus any whole small leaves; finely chopped carrots; drizzle of coconut milk

Step 22

22 Winter Squash, 2 pounds acorn, butternut or other winter squash, peeled, seeded and cut into 1-inch chunks

Step 23

23 Garnish: Pumpkin seeds, cilantro or parsley, chopped roasted red pepper