Prep Time: 8-10 min.
Cooking Time: 10 min.
Number of Servings: 6
Ingredients:
1 minced garlic clove
¼ teaspoon dried parsley, crushed
¼ teaspoon dried basil, crushed
2 tablespoons olive oil
1 chopped small yellow onion
1 (13 ½-ounce) can unsweetened coconut milk
3 cups (preferably homemade) chicken broth
1 pound peeled and chopped carrots
Salt and freshly (finely ground) black pepper, as per taste preference
1 tablespoon Sriracha
3 tablespoons chopped fresh cilantro
Directions:
Arrange Instant Pot over a dry platform in your kitchen. Open its top lid and switch it on.
Find and press “SAUTE” cooking function; add the oil in it and allow it to heat.
In the pot, add the onions, garlic; cook (while stirring) until turns translucent and softened for around 2-3 minutes.
Add the carrots, salt and black pepper; stir-cook for about 2 minutes.
Mix in the coconut milk, broth, and Sriracha; stir gently.
Close top lid to create a locked chamber; make sure that safety valve is in locking position.
Find and press “MANUAL” cooking function; timer to 6 minutes with default “HIGH” pressure mode.
Allow the pressure to build to cook the ingredients.
After cooking time is over, press “CANCEL” setting. Find and press “NPR” cooking function. This setting is for natural release of inside pressure and it takes around 10 minutes to slowly release pressure.
Slowly open the lid, add the prepared recipe mix in a blender or processor.
Blend or process to make a smooth mix. Place the mix in serving bowls and enjoy the keto recipe. Top with some cilantro.
Nutritional Values (Per Serving):
Calories - 237
Fat – 20g
Saturated Fat – 4g
Trans Fat – 0g
Carbohydrates – 6g
Fiber – 3g
Sodium – 342mg
Protein – 5g
