Instant Pot Tomato Soup

Ingredients

• 2-28 oz cans of Hunt’s San Marzano Style whole peeled tomatoes
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 cup water
• 3 tbsp unsalted butter
• 1 tsp granulated sugar

Instructions

1. 1

   Add the tomatoes, onion powder, cayenne pepper, and water to the pressure cooker. Stir gently.

2. 2

   Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.

3. 3

   Carefully manually release the pressure.

4. 4

   Remove the lid and stir in the butter and sugar.

5. 5

   Allow the soup to cool slightly and then carefully use an immersion blender to puree the soup smooth.

6. 6

   Season with salt and pepper to taste. Finish with cream or sour cream if desired.