Wash and chop zucchinis (skin on) and onion into big chunks

Set Instant Pot to saute mode. Add in ghee, onions, and all spices.

Saute onions until they cook down. Then, add in chopped zucchini. Saute for 4-5 minutes until slightly cooked and well-integrated with spices.

Add in broth, salt, pepper, and lemon juice. Give it all a big stir.

Set Instant Pot to Pressure Cook on High for 10 minutes. Close the lid, and make sure the pressure valve is set to sealing.

Once done pressure cooking, quick-release pressure by moving the valve to venting.

Remove the lid once all pressure is released. Add in coconut cream and use an immersion blender to blend until creamy. You may also add contents to a blender if you do not have an immersion blender.

Taste and adjust spices/salt to your liking.

Ladle into bowls, and top with extra coconut cream or a dollop of yogurt/sour cream, and/or garnish with mint or cilantro.

Enjoy!