Instant Pot Tomato Soup
Don't have a pressure cooker? No problem! Follow the same steps using a large pot or Dutch oven on your stovetop over medium high heat. Starting with sautéing the onions and carrots to when you pour in the chicken stock etc. Once everything is added bring everything to a boil and then lower the heat to low and let simmer for about 20 to 25 minutes. Then, turn off the heat, use your immersion blender to blend. Taste, adjust any seasoning as needed. Add heavy cream if preferred. Stir again. Serve and enjoy!
Servings: 4
Equipment
- Instant Pot Pressure Cooker
- Potato masher
- Immersion blender
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 small yellow onion diced (about 1 cup)
- 2 medium sized carrots diced (about 1 heaping cup)
- 2 cloves garlic minced
- 1 (28 oz) can Tuttorosso Peeled Plum Tomatoes
- 1 cup chicken stock*
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley or dried basil
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- heavy cream optional
- fresh basil leaves for garnish, optional
Instructions
- Remove lid from Instant Pot and set to sauté setting. Set the timer to 5 minutes and let Instant Pot pre-heat. Once finished pre-heating, add the oil and the onions and carrots and let cook, stirring occasionally, for 4 minutes.
- Add the garlic, mix together for 30 seconds and pour in the entire can of Tuttorosso peeled plum tomatoes. (At this point, the saute function should be turned off, or automatically turned off itself but it's still really hot.) Using a potato masher, carefully smash the tomatoes until flat. Pour in the chicken stock, tomato paste, dried oregano, dried parsley, sugar and season with salt and pepper. Mix together, place the instant lid on, lock and secure the lid and cook on high pressure for 12 minutes. See notes below if you are unsure of how to do this.
- Once 12 minutes is finished, release the pressure manually. Remove the lid and make sure your instant pot is off. Using an immersion blender, place directly into the instant pot insert and blend the soup to your desired consistency. Be careful, the soup will be very hot. Blend, stir, and taste. Season with more salt and pepper if needed. You can also stir in some heavy cream if a creamier consistency is desired. Serve and enjoy! I especially love this soup with a grilled cheese sandwich!
Notes
Prep time: 10 minutes + time to allow the Instant Pot to pre-heat
Cook time: 15 minutes
*If wanting to keep this recipe vegetarian, you can use vegetable stock. Personally, I think it tastes better with chicken stock.
Specific instructions on how to set to pressure cook:
Press “pressure cook”
Hit “custom”
Set timer to 12 minutes
Press start. You should see the instant pot begin to pre-heat