Pour the one tsp oil into the inner pot.

I use a wadded up paper towel to spread the oil, and in this process, you end up removing some.

Start by putting the Instant Pot on Saute.

Smash the two cloves of garlic with the side of your knife and peel the paper off.

Add the garlic to the Instant Pot

Peel the onion and slice it into large pieces.

Mix the onions into the Instant Pot.

Peel the Ginger with a spoon.

Drop the ginger into the Instant Pot.

You are still on Saute, and the onions and garlic should be getting flagrant.

While they Saute, chop the tops off the five carrots and cut into four chunks per carrot.

Add the carrots into the Instant Pot.

Let them cook for 5 minutes.

Add 2 Cups of water.

Set the pressure cooker to warm and then press soup.

Put the cook time to 20 minutes.

Make sure the carrots and veggies are pretty much covered by the water.

Cover the Instant Pot and close the value.

The pressure will start to make it so that valve closes and the time will start once the pressure is enough that it seals.

Once the timer goes off, use the quick release method for the steam. This means you open the valve and let the steam come out.

Make sure it has a lot of room to steam upward so that you don’t steam under your cabinets.

Using an immersion blender, blend the soup together.

Serve with chives on top.