Instant Pot Carrot Soup with Ginger

Saute the Aromatics - Select "Saute" on the Instant Pot. When ready, it will indicate "Hot" on the display. Add olive oil, then once hot add the onions and saute until lightly browned, 4 minutes. Add the ginger and garlic, and saute for 30 seconds.
Saute the Carrots - Add the carrots, salt, and pepper, and saute for 1 minute. Add the vegetable stock. Press "Keep/ Warm/Cancel" on the Instant Pot.
Cook the Carrots - Make sure the release valve is in the "Sealing" position. Place the lid on, turn and lock. Press "Manual" button on high pressure, then set tje timer to 8 minutes using the "+" or "-" buttons. It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, then the time will start on the display.
Release the Pressure - Once cook time is complete, allow the pressure to naturally release for 10 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to the "Venting" position. The initial release will spray some moisture around the pot, so be careful. Remove the lid, opening the top away from you as more steam will be released.
Puree the Soup - Add the coconut milk. Use a hand immersion blender to puree the soup until smooth, or transfer to a blender and puree. Taste and adjust with more stock, coconut milk, salt, and pepper as desired.
To Serve - Serve garnished with a drizzle of coconut milk, pepper, chives, and thyme leaves.