Turn on the sauté function on the Instant Pot, and add your fat of choice once the stainless steel insert is hot.

Add the chopped leeks, shallots, curry powder, and a sprinkle of salt. Cook, stirring often, until the alliums are softened (about 5 minutes) and the curry is fragrant.

Throw in the chopped broccoli and apple. Stir to mix well.

Add the broth. If the vegetables aren’t mostly submerged, add more water, but make sure that the pressure cooker isn’t more than about ⅔ full.

Press the “Cancel/Keep Warm” button on the Instant Pot, and position the electric pressure cooker under the stovetop vent. (That way, you’ll protect your fancy kitchen cabinets from the steam when you release the pressure manually.)

Program the cooker for 5 minutes under high pressure. (You can hit the “Manual” or "Pressure Cook" button and press the “—”or “+” button until the number changes to 5.) Place the lid on the pressure cooker and go goof off .

When the soup is finished cooking, turn off the pressure cooker and release the pressure manually under the stovetop vent. If you overfill the Instant Pot, some liquid might spurt out the top, so be careful!

Use an immersion blender to blitz the soup. The result should be a smooth, aromatic green purée.

Add the coconut milk, season to taste with salt and pepper, and blend to incorporate it into the soup. Taste the soup for seasoning (again) and add salt and pepper if necessary.

Ladle into bowls and serve immediately.