Press saute, add the oil and once it heats up, add the onion. Saute for 8-10 minutes or until the onion starts to brown.
Add the garlic, ginger, serrano and saute for a minute, then add the remaining ingredients except for the coconut milk to the pot.
Secure the lid, close the pressure valve and cook for 2 minutes at high pressure (it’ll take 5-10 minutes to reach pressure).
Naturally release pressure for 10 minutes.
Use the immersion blender to puree the contents of the pot, then pour coconut milk into the pot.
Melt ghee in a small pan over the stove, add cashews and stir-fry until the cashews start to look golden. Add the ghee-coated cashews to the soup just prior to serving. Garnish with cilantro.