Created by Luvcookn on March 26, 2020
Step 1: Press the Saute button on the instant pot and heat the coconut oil; add the onion and carrots.
Step 2: Saute for 3-5 minutes until onions are translucent; add the garlic and chili paste.
Step 3: Continue to saute for 1 minute.
Step 4: Add remaining ingredients except the basil for garnish.
Step 5: Lock lid; press the soup button and adjust time to 20 minutes.
Step 6: When timer beeps, let pressure release naturally for 10 minutes; Quick Release to any additional pressure until float valve drops and then unlock lid.
Step 7: In the instant pot, puree soup with immersion blender.
Step 8: Ladle into bowls, garnish each bowl with 1/2 tablespoon basil and serve warm.