To make this low-carb tomato soup recipe you will need an Instant Pot, an immersion blender, and a wooden spoon. This means you won't have much to wash afterward.
Let the Instant Pot heat for about 2 minutes. Sauté the onion for 3-4 minutes, stirring now and then, until tender. Then add garlic and cook for a minute.
Turn off the sauté function. Lock the lid, turn the valve to sealing, and set it to HIGH pressure for 15 minutes. Unplug the Instant Pot and add the cream, cream cheese, and xanthan gum.