Instant Pot Indian Tomato Coconut Soup

• 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

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.

fullfat, tomatoes, onion, cilantro, ginger, garlic, honey, salt, ground turmeric, cayenne pepper

Taken from food52.com/recipes/75069-instant-pot-indian-tomato-coconut-soup (may not work)