In the Instant Pot, hit the sauté function. Add tallow and cook the onion for about 5–6 minutes.
Add garlic and ginger and cook for 1–2 more minutes.
Add carrots, bone broth, and salt. Cook on high pressure for 5 minutes, then allow a natural release for 10 minutes.
Use an immersion blender or transfer to a blender and puree until smooth.
Stir in coconut milk and lime juice.
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