Then as the greens started to fade, I looked to my Instant Pot and started making soups at least a couple times a week. My add-ins varied at first, but I soon settled on a formula, using coconut milk and water, plus a little lime juice, garlic, onion and ginger. My Instant Pot soup strategy — which I hope might become yours, too — lets me cook fairly mindlessly, as the formula is so easy to remember, while the varying vegetables and garnishes keep the soups interesting. Note: This recipe was tested using a 6-quart Instant Pot; the volume and amount of liquid are enough for it to work in an 8-quart model, but you’ll want to halve it for a 3-quart model. Reheat if needed by returning the soup to the Instant Pot and heating on SAUTE.

Source: Washington Post January 03, 2021 15:01 UTC