2medium Potatoespeeled and cubed (Yukon gold or red-skin potatoes)
1inchGingerchopped
4clovesGarlicchopped
15-20stalksCilantro or coriander leaves
6-7Black peppercornsor use crushed peppers
Saltto taste
2tablespoonsGhee (clarified butter)or use unsalted butter
4cupsVegetable broth
Instructions
Add all the ingredients (Carrots, tomatoes, potato, cilantro, ginger, garlic, salt, peppercorns, ghee and vegetable stock) in instant pot liner. Stir well to combine.
Cover the instant pot with a lid and keep the valve to sealing. Cook on manual (high pressure) for 5 minutes. Let the pressure release naturally. If in rush then you can manually release the pressure after 5 minutes.
Once the pin drops open the lid. Make a smooth puree using an immersion blender.
If needed you can reheat until it starts boiling and serve.
Notes
Use vegetable stock not water: It adds a nice depth of flavor to the soup. So choose the brand that you like its flavor and taste.
Canned tomatoes vs Fresh tomatoes: I always try to reduce the use of processed or canned food in my kitchen. So I have used fresh roma tomatoes here. If you want you can use whole, peeled tomatoes (preferably san marzano tomatoes).