Turn Instant Pot “Saute” function on and add 3 tablespoons lard to the insert. Once hot, add the parsnips and stir to coat in the lard. Cook and caramelize the parsnips with the sea salt for 12 to 15 minutes, or until golden brown on all sides.

Add thyme sprig and beef broth. Seal the lid and set the manual pressure cooker timer to 3 minutes. 

Once timer lapses, manually vent the pressure cooker. Transfer the parsnips, broth and whole thyme sprig to a high-powered blender and blend until smooth and pureed, at least 45 to 60 seconds. If blender requires more liquid, add 1 tablespoon of additional broth at a time to get it going.

Heat remaining 1 tablespoon lard in the Instant Pot insert using the “Saute” function again. Once hot, add the onion and toss to coat in the lard. Caramelize onions for 10 to 12 minutes until golden brown and then add the coconut aminos to deepen the flavor. Once onions are tender and golden, turn the Instant Pot off.

Serve whipped parsnips with caramelized onions on top and garnish with additional thyme if desired.