Light and Creamy Tomato Soup

1 Turn your Instant Pot to the sauté function. Add 1 tbsp canola oil, add 1.5 cups chopped red onion, 1/2 tsp ground cumin, 3/8 tsp salt, and 1/4 tsp hot smoked paprika. Sauté for 8 minutes, stirring.
2 Add 4 minced garlic cloves, sauté an additional minute. Deglaze any  brown onion from the pot by adding the vegetable broth and scraping the sides with a spatula. 
3 Add 28 oz can diced tomatoes, undrained, and 1/2 cup vegetable stock (add more if you want a thinner soup). Set to HIGH pressure for 15 minutes. Naturally release pressure for 10 minutes. 
4 Stir in 1/4 cup whole milk. Use an immersion blender to blend the soup to the consistency you like. 
5 Optional: Top with fresh parsley, shaved parmesan cheese, and black pepper.