Using the sauté setting on the Instant Pot, sauté the onions peppers and shallots for 5 minutes.
Then add garlic and ginger and sauté for 1 more minute.
Then add the Thai Green Chili Paste and sherry and stir until well combined, then turn off the Instant Pot.
Then add all remaining ingredients to the Instant Pot and stir.
Put the Instant Pot lid on and set to sealed.
Set the Instant Pot to Manual setting for 20 minutes. It will take around 15 minutes to come to pressure (when the countdown will start).
When the countdown is completed, let the Instant Pot naturally release for 15 minutes.
Then quick release.
This soup thickens when refrigerated, so if you reheat for leftovers, add some water for desired consistency.
Try some of my other vegan instant pot soup recipes: Instant Pot Broccoli Zucchini Soup, Instant Pot Cauliflower Zucchini Soup, Instant Pot Celery Zucchini Soup, Chilly Day – Instant Pot Lentil Soup, and Instant Pot - Mexican Fajita Quinoa Soup.