Prep Time: 8-10min.
Cooking Time: 15 min.
Number of Servings: 4
2 garlic cloves, minced
1 tablespoon olive oil
1 cup veggie stock
½ cup coconut cream
2 teaspoons thyme, chopped
1 tablespoon ghee, melted
4 ¼ cups tomatoes, chopped
1 yellow onion, chopped
A pinch of pepper and salt

  1. Switch on your instant pot after placing it on a clean and dry kitchen
    platform. Press “Saute” cooking function.
  2. Open the pot lid; add the oil, ghee, garlic, and onions in the pot; start
    cooking for 2-3 minutes to cook well and soften.
  3. Add the tomatoes, thyme, stock, salt, and pepper; stir gently.
  4. Close the pot by closing the top lid. Also, ensure to seal the valve.
  5. Press “Manual” cooking function and set cooking time to 12 minutes. It
    will start cooking after a few minutes. Let the pot mix cook under pressure
    until the timer reads zero.
  6. Turn off and press “Cancel” cooking function. Quick release pressure.
  7. Open the pot and serve on a serving plate or bowl. Mix the cream, stir, and
    Nutritional Values (Per Serving):
    Calories – 204
    Fat – 1.5g
    Carbohydrates – 5g
    Fiber – 3.5g
    Protein – 7g