Press saute, add the oil and once it heats up, add the onion and stir occasionally for 8-10 minutes or until the onions have browned and look caramelized.
Add ginger, garlic and green chili and stir for a minute, then add the tomatoes and spices.
Secure the lid, close the pressure valve, and cook for 2 minutes at high pressure.
Quick-release pressure.
Use an
immersion blender to puree the soup.
Stir in the cream and taste and add sugar if needed (if the tomatoes are not sweet/ripe, the sugar will help counter any tartness). You can also add more water to the soup if you prefer a thinner consistency.
Garnish with cilantro and serve.