Turn the Instant Pot on the Sauté setting.

Add two tablespoons of extra virgin olive oil. When the oil is hot, add the onions and minced garlic. Continue to cook until the onions are soft, about 4-6 minutes.

Add the diced tomatoes, coconut milk, chickpeas, cilantro, vegetable stock, ground cumin, ground thyme, flaky sea salt, and freshly cracked black peppercorns.

When it comes to blending the ingredients together you have a couple of options: 1. You can ladle the mixture into a blender and blend using the high setting until the mixture is creamy, then transfer the soup back into the Instant Pot and select the Warm setting to keep the soup warm. 2. Or you can leave the ingredients in the Instant Pot and use a  handheld or wand mixer to blend all of the ingredients until the mixture is creamy, after blending the soup select the Warm setting to keep the soup warm. 

As far as toppings go, I used diced red onion, red peppers, and thin slices of Serrano peppers. I also love freshly grated Parmesan cheese and homemade herb croutons as a topping for this soup as well.

Drizzle with extra virgin olive oil and dust with some quality flaky sea salt.

Serve.