Instant Pot

Instant Pot Indian Tomato Coconut Soup

January 15, 2018
22 Ratings
Photo by Studio Six/Stocksy
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

Test Kitchen Notes

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

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 2 to 4
  • 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.
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Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017. She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients. WEBSITE: FB PAGE: FB GROUP: PINTEREST: INSTAGRAM: YouTube:

10 Reviews

ldamiani February 22, 2021
I couldn't wait to make this when I saw the recipe. It was so good! I doubled it so I would have leftovers and added an extra can of fire roasted tomatoes. Taste better as it sits. I will keep this in my rotation. Thank you!
kim W. February 14, 2021
This is a go to easy recipe that is surprisingly delicious. I usually double it and use half the amount of coconut milk, substituting water for the other half. Still plenty rich and flavorful. It's also an easy recipe to change up the spicing and ingredients. It just always comes out good!
Debbie November 10, 2020
This was excellent soup, like others I doubled all ingredients and cooked in my Instapot exactly to the recipe. Thank you so much - glad I found it!
tastysweet November 10, 2020
Debbie, what size instapot did you use? Did you have sputtering with the pressure as the author said one might?
Chandler March 22, 2020
This was amazing and super easy. I doubled the recipe and had plenty leftover to share with family.
I used diced canned tomatoes instead of whole, which made it easier to blend.
tastysweet December 21, 2019
Would love to see more videos with step by step visuals.
Marjorie W. November 17, 2019
Delicious! If you use fresh ginger watch out for the kick! My only complaint is that it's such a small recipe. I'm going to make again tomorrow to take to work lunches, but will double it.
tenmiler September 29, 2019
No reason you can’t use your immersion blender right in the instant pot. Would prefer cloves of garlic to teaspoon measurements. And I don’t dice stuff that perfectly it is all going to be blended. Much easier!
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."