Name: Instant Pot Tomato Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large carrot, chopped; 1 shallot, chopped (or half an onion); 1 stalk celery, chopped; 2 cloves garlic, minced; 2 cups chicken stock; 1 (28 ounce) can crushed tomatoes; 2 tablespoons tomato paste; 1 tablespoon sugar (optional); 1 teaspoon dried Italian seasoning; ½ cup heavy cream; Salt and pepper, to taste

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Instant Pot Tomato Soup is an easy and comforting lunch or dinner. This is the perfect pressure cooker recipe for beginners.

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Pressure Cooker Tomato Soup

Making Tomato Soup In The Instant Pot is a great way to get that ‘cooked all day’ taste in about 30 minutes. Just a few simple ingredients are needed for this homemade soup.

Ingredients Needed For Instant Pot Tomato Soup (screenshot for grocery list)

Olive Oil
Carrot
Shallot
Celery
Garlic
Chicken Stock
Can Crushed Tomatoes
Tomato Paste
Sugar
Dried Italian Seasoning
Heavy Cream
Salt/Pepper

How To Make Tomato Soup In A Pressure Cooker

Heat the Instant Pot using the sauté Normal function. Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft – about 5 minutes.
Next add the garlic and cook for an additional minute.
Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 10 minutes.
Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes. Switch the valve to the “venting” position to release any additional pressure.
Using an immersion blender, blend the soup until smooth. Add the cream and stir to combine. Season with salt and pepper to taste.
Serve warm garnished with fresh basil and croutons.
Store any leftover soup in an airtight container in the fridge for up to three days.

More Soup Recipes:

Beef Cabbage Soup – Ham Bean Soup – Instant Pot Chicken Noodle Soup – Instant Pot Chicken Kale Soup – Stuffed Pepper Soup

Instant Pot Tomato Soup

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Instant Pot Tomato Soup is an easy and comforting lunch or dinner. This is the perfect pressure cooker recipe for beginners.

Ingredients

1 tablespoon olive oil
1 large carrot, chopped
1 shallot, chopped (or half an onion)
1 stalk celery, chopped
2 cloves garlic, minced
2 cups chicken stock
1 (28 ounce) can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon sugar (optional)
1 teaspoon dried Italian seasoning
½ cup heavy cream
Salt and pepper, to taste

Instructions

Heat the Instant Pot using the sauté Normal function. Add the olive oil, carrot, shallot, and celery. Cook, stirring occasionally, until the vegetables are soft-- about 5 minutes.
Next add the garlic and cook for an additional minute.
Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot.
Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 10 minutes.
Once the Instant Pot has finished cooking, release the pressure naturally for 10 minutes. Then, switch the valve to the “venting” position to release any additional pressure.
Using an immersion (or high speed) blender, blend the soup until smooth. Add the cream and stir to combine. Season with salt and pepper to taste.
Serve warm, garnished with fresh basil and croutons.
Store any leftover soup in an airtight container in the fridge for up to three days.