Instant Pot Indian Tomato Coconut Soup

January 15, 2018

Test Kitchen-Approved

Author Notes: You may look at this and say, "Meh." It's not "Meh." It's one of my most popular recipes—even amongst those who hate tomato soup. Canned coconut milk and canned tomatoes make this an easy pantry meal that comes together in minutes. Warming, comforting, spicy, tasty pressure-cooker tomato coconut soup made in your Instant Pot or pressure cooker. Taste Indian food like never before.Urvashi Pitre

Food52 Review: Featured in: 9 Instant Pot Indian Recipes for Rich, Comforting Flavor Fast.The Editors

Serves: 2 to 4
Prep time: 15 min
Cook time: 5 min


  • 14 ounces full-fat coconut milk
  • 14 ounces canned tomatoes
  • 1 onion, diced
  • 1/4 cup cilantro, chopped
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon agave nectar or honey
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper
In This Recipe


  1. Put all ingredients into the Instant Pot and cook on High for 5 minutes. Allow the pot to sit undisturbed for 10 minutes. After that, release pressure. If you start to see sputtering and spewing from the valve, close the valve and try again in 5 minutes.
  2. Remove from the pot and use an immersion blender to blend into a smooth soup.
  3. For stovetop: Cook all ingredients together until the tomatoes are soft and bursting. Remove from the pot and use an immersion blender to blend into a smooth soup.

More Great Recipes:
Soup|Indian|Coconut|Tomato|Vegetable|Instant Pot|Dinner|Side|Entree|Appetizer

Reviews (2) Questions (0)

2 Reviews

OldGrayMare January 16, 2018
The ginger is listed twice. Should one of them be another ingredient? Can't wait to try this!
Eric K. December 3, 2018
Hi there! Yes, the recipe has been fixed. The extra "minced ginger" should have been "minced garlic."