Place all ingredients except macadamia milk into an instant pot steel insert. Stir and close lid with vent in sealed position.
Pressure cook on high pressure for 10 minutes. Let pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may have to cool the ingredients before blending. Get the contents back to the instant pot.
Stir in macadamia milk. Top with your choice of garnishes and serve.