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:
- 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.
- 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.
- 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:
- 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.
- 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.
- Once finished cooking, stir in chopped kale until wilted. Add freshly squeezed lemon juice to taste and serve.