Heat a large pot over medium heat.
While the pot warms up, roughly chop the onion, carrots, potatoes, garlic, and ginger.
Put a small amount of vegetable broth into the instant pot and then add the onion, garlic, and ginger. Sauté until the onions become translucent and fragrant, about 5 minutes.
Add the rest of the vegetable broth, carrots, and potatoes into the pot.
Bring the soup to a simmer and cover.
Cook the soup for 20 minutes or until the potatoes are fork-tender.
Add in coconut milk, lime juice, and lime zest.
Blend the soup in a blender until smooth.
Garnish with chives and enjoy!