Best Instant Pot Tomato Soup Recipe

Ingredients

• 3 Tablespoons good quality olive oil
• 1 large sweet onion (chopped)
• 1 1/2 large carrots (peeled and chopped, organic is best)*
• 4 medium cloves garlic (minced)
• 1/3 cup water
• 3 pounds tomatoes (washed and quartered, Roma is best)
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1 teaspoon dried oregano

Instructions

1. 1

   Start by setting the Instant Pot to Saute...: Start by setting the Instant Pot to Saute mode on high. After the display reads “hot”, add in the olive oil. Add in the onions and carrots, and saute. Stir frequently, every minute or so, to ensure they don’t burn. Continue sauteing until the onions and golden and starting to turn transparent (about 5 minutes). Add in the garlic and saute until aromatic (about 30 seconds). Pour in the water, and use the back of a spatula to scrape up any of the browned bits on the bottom. Turn the Instant Pot off.

2. 2

   Add in the tomatoes, and stir with the...: Add in the tomatoes, and stir with the onions. Sprinkle the spices over the top of the tomatoes, make sure the spices are just on top of the tomatoes and not on the bottom of the pot. Do not stir the spices into the tomatoes (if the spices are stirred in or are sprinkled on the bottom of the pot you’ll likely get the “burn” message).

3. 3

   Close the lid of the Instant Pot, and...: Close the lid of the Instant Pot, and set the steam release valve to sealing. Select Manual (or Pressure Cook depending on your model), and then cook the tomato soup on high pressure for 20 minutes.

4. 4

   After the Instant Pot has finished cooking, allow...: After the Instant Pot has finished cooking, allow it to natural release for 10 minutes before moving the steam release valve to the venting position to let the pressure fully release. Carefully remove the lid.

5. 5

   Using an immersion blender, blend the soup until...: Using an immersion blender, blend the soup until it’s smooth.