Keto Thai Curry Coconut Soup with Scallops (Instant Pot)

Delicious, fragrant, comforting, and keto! All made in the Instant Pot and ready in under an hour. Perfect for a dinner party, family dinner, or for leftovers!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In Instant Pot, saute scallops and 2T butter on medium heat until scallops are cooked. Place scallops in a bowl once cooked.

Step 2

Saute onions on medium heat in remaining 2T butter and garlic until onions are translucent and garlic is fragrant.

Step 3

Add all remaining ingredients except coconut milk and scallops.

Step 4

Set Instant Pot to pressure cook on high for 10 minutes. Allow pot to naturally release pressure for 5 minutes. After 5mins, release pressure from pot.

Step 5

Add scallops and coconut milk into pot.

Step 6

Switch setting to saute on high. Let cook until soup is boiling.

Step 7

Once boiling, turn off saute setting and allow soup to rest for 5 minutes before serving.

Step 8

Optional: switch pot back to pressure cook and pressure cook on low for 5mins, let pressure release naturally for 5mins before releasing pressure manually. Leave on "keep warm" as long as desired. Flavor will mature as soup remains on the "keep warm" setting.

Step 9

Optional/Sunstitution for Scallops: substitute scallops with firm tofu (press moisture from tofu before sautéing in Step 1).