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
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.
Remove from the pot and use an immersion blender to blend into a smooth soup.
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.