NYT Pressure Cooker Sweet Potato-Coconut Curry Soup

I added shrimp to this at the end and I think it really needed it. It also made A TON. I would also use a little less peanut butter.

INGREDIENTS

Yield: 6 servings

2tablespoons coconut oil, preferably unrefined virgin
1large yellow or red onion, chopped
½teaspoon kosher salt, plus more for seasoning
5large garlic cloves, crushed
1(4-ounce) jar red curry paste (½ cup), plus more to taste
1tablespoon packed light brown sugar, plus more to taste
1teaspoon ground turmeric
2½pounds sweet potatoes or yams, peeled and cut into 1- to 2-inch pieces
1(13-ounce) can full-fat coconut milk
¾cup smooth natural peanut butter
1medium bunch baby kale or spinach (6 to 8 ounces), stemmed (if needed) and chopped
Juice of 1 lime, plus more to taste
Pinch of ground cayenne (optional)
Chopped roasted, salted peanuts, for serving

Step 1
Using the sauté setting, heat the coconut oil in the pot of a 6- to 8-quart pressure cooker. Add the onion, season with a generous pinch of salt and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the curry paste and stir until combined, 1 minute. Stir in the brown sugar and turmeric, then add the sweet potatoes, 2½ cups water and ½ teaspoon salt. Cover and cook on high pressure for 25 minutes.
Step 2
Release the pressure naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Stir thoroughly, allowing some of the sweet potatoes to fall apart and thicken the soup. Add the coconut milk and peanut butter.
Step 3
Using an immersion blender, purée the soup. Add the kale and lime juice and stir to combine. Cook until the greens are wilted and tender, 3 to 5 minutes. Taste the soup and add cayenne, more salt, brown sugar, lime juice or curry paste as desired. Serve in bowls with peanuts on top.