When 'HOT" appears on the screen, add coconut oil, onions, ginger, garlic and pinch of salt.
Sauté until onion is a bit soft.
Add the rest of the ingredients.
Stir to mix.
Close the lid tightly, make sure the vent release valve is on "SEALING".
Press "MANUAL" and set the timer to 10 minutes.
When the timer goes off, pressure release naturally.
When it's completely depressurized, open the lid carefully.
If you have an immersion blender, pureé, right in the pot.
If you DON'T have an immersion blender, transfer the soup to a food processor or a blender and pureé. Be careful with hot soup when using the food processor or blender.
If using, garnish with finely chopped parsley, cream of your choice (i.e. dairy or coconut cream), nuts, and/or pumpkin seeds before serving.
Notes
An immersion blender is very convenient to make smooth soups like this right in the inner pot. And since you don't have to transfer the soup into another blender, you have one less thing to wash!
But if you don't have an immersion blender, you must allow the soup to cool down a little before pureeing in a blender as hot soup will splatter.
If you don't have sweet potatoes, you can also use carrots. It'll taste just as sweet! Or you can omit the root vegetables all together for lower carbs!
If you want to garnish with cream and you can tolerate dairy, top with heavy cream before serving. If you can't tolerate dairy, then, use coconut cream.