Chop all vegetables. When chopping garlic, if you sprinkle the salt on top of the cloves, before mincing, it absorbs the garlic juice and keeps it from sticking to the knife.Heat instant pot on high saute until "hot".Add butter, onions celery and garlic and saute 3-4 minutes, add ginger and carrots and saute 1 minute. Cancel saute, add chicken stock.Set to high pressure for 8 minutes. Natural release for 8 minutes.Using an immersion blender, blend until smooth.Add coconut milk stir to blend. Add a couple of shakes of cayenne pepper. (It will round out the flavor and not really add any heat.)Grate nutmeg into soup. I usually grate about a 1/4 to 1/3 third of a whole nutmeg. Taste. Adjust seasoning. Garnish with chopped cilantro.
