Instant Pot Callaloo Soup ( vegetarian)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: banana pepper

Jalapeños provide heat with less intensity.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is fresher and more flavorful.

callaloo

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar nutrients and is widely available.

Set the Instant Pot to sauté mode and heat oil until shimmering.

Add chopped onion, garlic, and ginger, and sauté until softened, about 3-4 minutes.

Stir in diced bell pepper and carrot, and cook for another 2-3 minutes.

Add the callaloo, coconut milk, vegetable broth, thyme, and scotch bonnet pepper.

Season with salt and black pepper to taste, and stir to combine.

Close the lid and set the Instant Pot to pressure cook on high for 10 minutes.

Once cooking is complete, allow the pressure to release naturally for 5 minutes, then quick release remaining pressure.

Open the lid and stir in lime juice.

Taste and adjust seasoning if necessary.

Serve hot, garnished with chopped green onions.

Cooking Techniques

Spice Level: