Your favorite winter veggies and citruses combined in this soup with bright Thai flavors, all done in your Instant Pot in less than 30 minutes!


– 1 tbsp coconut oil – 1/2 red onion, diced – 1 serrano pepper, diced – 1 tbsp grated ginger – 2 tsp minced garlic – 2 tsp grated lemongrass – 1 tbsp Thai green curry paste – 3 beets, peeled and cut into quarters – 1 head cauliflower, cut into florets – 2 cups chicken or veggie stock – 1/4 tsp fish sauce – 1/4 cup roughly chopped cilantro – 2 tbsp Thai basil – 1 can reduced fat coconut milk – 1/4 cup lime juice – 2 cups baby kale/spinach mix – 1/4 cup chopped pistachios, optional

Turn your Instant Pot to the saute setting. Add the coconut oil and diced red onion. Cook for 2-3 minutes, stirring occasionally.

Add the serrano pepper. Cook for an additional 2 minutes, stirring occasionally.

Add ginger, garlic, lemongrass, and Thai green curry paste. Cook until fragrant, about 12=-2 minutes.

Add beets, cauliflower, stock, and fish sauce. Put lid on Instant Pot and cook using the manual setting on high pressure for 15 minutes. Use the manual release.

Add the cilantro and basil. Use an immersion blender to puree contents of Instant Pot until smooth.

Turn on the saute function. Stir in the lime juice, coconut milk, and greens. Cook, stirring occasionally, until greens have wilted.

Taste and adjust seasoning as desired (we like ours to have a big lime zing!).

Garnish with pistachios if desired.