Instant Pot Carrot Soup (WIP)

1 tbsp unsalted butter
1 tbsp oil
1 medium onion, chopped
1 clove garlic, minced
1 tbsp minced ginger
1 pound carrots, peeled, chopped
Kosher salt
freshly ground pepper
2 cups low-sodium chicken broth
13.5 ounce can unsweetened coconut milk
1 tbsp Sriracha
leaves Fresh cilantro, for serving

Press the saute button, when hot add butter and oil. Then add the onions and saute for about 2-3 minutes. Add the garlic and ginger, saute for 1 more minute.

Add chopped carrots and brown sugar. Season with salt and pepper. Saute for 2 more minutes.

Stir in chicken broth, coconut milk, and 1 tbsp Sriracha sauce (or more if you love really spicy food!).

Cook at high pressure for 6 minutes. Natural pressure release for 5-10 minutes, then quick release.

Use an immersion blender to purée the soup or let it cool slightly, then purée in a blender until smooth.

Season with salt and pepper to taste. Serve garnished with coriander.

*** Taste was very good, but soup was too thin.  Thinking to maybe double the number of carrots, a little more garlic and maybe a little more Sriracha if the additional carrots make it sweeter while keeping the broth and coconut milk the same.