Turn on the Instant pot in saute mode and add vegan butter. Once it melts, fry the peppercorns, ginger, and garlic along with cardamom. Then add the roughly chopped onions. Saute until translucent.
Next add chopped tomatoes, mix and cook for a minute. Add turmeric powder and chilly powder along with salt.
Add cilantro, vegetable broth and mix together. Pressure cook for 15 minutes. Let the pressure release naturally for 10 minutes. Then manually release it.
Use a handheld immersion blender to puree until the soup is smooth and creamy. There should be no chunks or pieces left.
swipe up for full recipe details!