2 tablespoons coconut oil
1 small onion - diced
1 jalapeño - minced (seeds removed)
2 cloves garlic - minced
1 (20 oz.) container Olivia’s Organics Butternut Squash - cut into 1 inch cubes
1 teaspoon curry powder
Salt and pepper - to taste
1 (14 oz.) can diced tomatoes
1 1/2 cups coconut milk
2 cups vegetable broth
2 cups Olivia’s Organics Baby Kale - chopped
- Set Instant Pot to sauté mode and when heated, add coconut oil and sauté onion, jalapeño and garlic for a few minutes while stirring.
- Add in the butternut squash and curry powder and continue cooking until squash begins to brown. Season with salt and pepper.
- Add in the tomatoes, coconut milk, broth and kale. Stir to combine.
- Place the lid on and lock the top. Change setting to pressure cook mode and set for 5 minutes. When done, let the steam release naturally.