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veggie coconut soup

Instant Pot Loaded Veggie Coconut Soup (with stove top instructions!)

  • Yield: 4 1x

Description

An instant favorite! This filling Instant Pot Veggie Coconut Soup has nutritious and colorful ingredients for the coziest soup ever.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 small butternut squash, peeled and diced (about 3 cups)
  • 4 medium red potatoes, diced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 can garbanzo beans, rinsed and drained
  • 1 (4oz) can green chilies
  • 4 cups chicken broth (or veggie broth)
  • 1 can full fat coconut milk
  • 1 bunch lacinato kale, roughly chopped
  • 1 lemon

Instructions

Instant Pot Instructions:

  1. Turn on the sauté function and let preheat for 1-2 minutes. Add the oil, onion, butternut squash, potatoes, salt, pepper, garlic powder and thyme. Cook for 5 minutes, stirring often.
  2. Press cancel to turn off sauté function. Add the beans, green chilies, broth and coconut milk. Stir until well combined. Cook on high pressure for 5 minutes.
  3. Once finished cooking, release pressure immediately. Open lid and stir in chopped kale until wilted. Add freshly squeezed lemon juice to taste and serve.

Stove Top Instructions:

  1. Heat a large pot over medium/high heat. Add the oil, onion, butternut squash, potatoes, salt, pepper, garlic powder and thyme. Cook for 5 minutes, stirring often.
  2. Add the beans, green chilies, broth and coconut milk. Stir until well combined. Bring soup to a boil then turn down to a simmer. Cook for about 15-20 minutes until veggies are cooked through.
  3. Once finished cooking, stir in chopped kale until wilted. Add freshly squeezed lemon juice to taste and serve.