Instant Pot AIP Creamy Vegetable Soup
- If using fresh rosemary and thyme, chop those and set aside.
- Set Instant Pot to saute, then saute onion in coconut oil until translucent. Add all remaining ingredients except coconut milk.
- Cover the lid. Set the Instant pot to Manual/Pressure Cooking mode. Cook for 5 minutes on high pressure. Then let the pressure release naturally for 10 minutes, followed by manual pressure release.
- Stir in coconut milk after releasing pressure. Lastly, blend with an immersion blender or a regular blender until it’s smooth and creamy.
Calories: 302kcal | Carbohydrates: 29g | Protein: 10g | Fat: 19g | Saturated Fat: 15g | Cholesterol: 0mg | Sodium: 1806mg | Potassium: 1543mg | Fiber: 9g | Sugar: 11g | Vitamin A: 13570IU | Vitamin C: 188.6mg | Calcium: 175mg | Iron: 4.4mg
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