If I want to spice it up" Thai style", I put in 1/2 jar of Thai Kitchen Red Curry Paste, 1 can of water chestnuts, and add chunks of cooked yams and Bok Choy. You can add curry powder, cumin & turmeric to taste. I also add corn, and green peas.

Red Potatoes (6 or 7 depending on the size) Sweet Onions Leeks (optional) Celery Celery seed (Approx. 1 tablespoon) Carrots Vegetable Broth

Cut up the potatoes into about 1" pieces, slice the celery, chop the onions cut the carrots into about 1" pieces. Put them into the instant pot and pour in enough vegetable broth and water enough to barely cover the vegetables and turn it on to the "saute" function. Bring it to a boil and then turn it off so you can reset it to either slow cook or adjust the temperature on the Instant Pot to medium. Simmer the vegetables until the potatoes are cooked but still sort of firm. When it is cooked, drain off the vegetable broth into a reusable container (I use a mason jar) and store it in the refrigerator for the next soup or beans or rice you plan on cooking. Dump 1 can of coconut milk into your blender bottle and then add about 3 cups of the cooked potatoes, celery, and onions (I never blend the carrots because I don't want my broth to be orange.) Blend until smooth. Pour the blended mixture back into your vegetables. You can add almond milk or some of the vegetable broth if it is too thick.