Step 1

Step 1 Pour 2 tablespoons of avocado oil into the Instant Pot, press “sauté”, add the onions and sauté for 5 minutes.

Step 2

Step 2 Add the garlic and sauté for about 1 minute.

Step 3

Step 3 Add remaining ingredients.

Step 4

Step 4 Put the lid on, press “manual” and set timer to 10 minutes. Keep in mind that your Instant Pot may have different settings than mine (Ultra 60 Instant Pot).

Step 5

Step 5 Once the timer beeps, let the pressure release naturally for a few minutes, then press down on the “quick release” button until it clicks and locks into the venting position. Be careful! Steam will release from the “steam release valve”. Remove lid and allow the soup to cool for 5-10 minutes.

Step 6

Step 6 Transfer half the soup to a blender and pulse 2-3 times. This will allow for this half to be chunky. Pour the soup back into the pot, stir and serve.