Recipe reprinted with permission from Keto Cooking With Your Instant Potby Dr. KarenS. Lee, Page Street Publishing Co. 2018.
The name of this dish might be a bit tricky to pronounce but once the silky creamy taste lingers in your mouth, you’ll learn the name very quickly. There’s something about the combination of coconut milk and spices that leaves your taste buds longing for more. Usually made with potatoes and lentils, this Indian soup is Ketofied with cauliflower.
Turn on the Instant Pot by pressing “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.”
Melt the butter in the inner pot and sauté the onions and ginger for 2 minutes or until onions are soft.
Add the celery, and carrots and stir for 1 minute.
Add the remaining ingredients except for the coconut milk, and cilantro. Hit “Cancel.”
Close the lid tightly and move the steam release handle to “Sealing.”
Press “Pressure Cooker/Manual” button and set the timer for 15 minutes on HIGH pressure.
When the timer ends, allow the Instant Pot to cool down naturally until the float valve drops down. Open the lid and stir in the coconut milk, and cilantro. Press “Cancel.”
Ladle the soup to bowls and garnish with reserved cilantro. Serve immediately.
Video
Notes
I suggest taking the skin off the bone-in thighs but if you need more fat, you can leave the skin on.