Carrot and cardamom soup-Instant Pot

Ingredients
1 tablespoon coconut oil, ghee, avocado oil, or extra virgin olive oil
2 large leeks, white and light green ends only, cleaned, trimmed, and thinly sliced
Diamond Crystal brand kosher salt or Magic Mushroom Powder
1½ pounds carrots, peeled and cut into ½-inch coins
¼ cup diced Braeburn, Fuji, Honeycrisp, Empire, McIntosh or Cortland apple
1 teaspoon minced fresh ginger
½ teaspoon ground cardamom (or ½ teaspoon allspice or ¼ teaspoon cloves + ¼ teaspoon ground cinnamon)
4 cups chicken stock or bone broth
1 can (small) full-fat canned coconut milk
Freshly ground black pepper

Instructions
Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
Lock the lid and program the Instant Pot to cook under high pressure for 5 minutes. Release the pressure manually.
When the soup is finished cooking, stir in the coconut milk.
Puree the soup directly with an immersion blender. Taste and season accordingly with salt and pepper.
You can refrigerate the soup in a sealed container for up to four days in the refrigerator and freeze it for up to 4 months.