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
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Prep time
15 minutes
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Cook time
5 minutes
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Serves
2 to 4
Ingredients
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14 ounces
full-fat coconut milk
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14 ounces
canned tomatoes
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1
onion, diced
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1/4 cup
cilantro, chopped
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1 teaspoon
minced ginger
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1 teaspoon
minced garlic
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1 tablespoon
agave nectar or honey
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1 teaspoon
salt
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1 teaspoon
ground turmeric
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1/2 teaspoon
cayenne pepper
Directions
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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.
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Remove from the pot and use an immersion blender to blend into a smooth soup.
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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.
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.
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