Place all diced/chopped vegetables into the pressure cooker pot
Pour over the coconut milk, and dump in the red wine vinegar and spices, except for the salt and pepper
Set the pressure cooker to high, NP and cook for "0" zero minutes on manual pressure cook
When the timer goes off, turn the pressure cooker off and allow the soup to Natural Release for 10 minutes
After 10 minutes, Quick Release until the pot is depressurized
Remove the lid carefully and blend the vegetables until a soup is formed, and there are no solid vegetables left
Add the almond yogurt and blend for another 1 minute. Add more yogurt if a creamier texture is desired. Salt and pepper to taste.
Serve immediately, or store in the refrigerator for approximately 1 week
