This Easy Instant Pot Tomato Soup is made right in the pressure cooker and seasoned with basil, Italian seasoning, and all of the right flavors. This creamy dish can be made using fresh or canned tomatoes.
Course dinner, lunch
Keyword Instant Pot tomato soup, pressure cooker tomato soup
Place the Instant Pot on the Saute function. Add the olive oil, chopped onions, celery, and carrots.
Cook for 3-4 minutes until the onions are translucent and fragrant. Add in the garlic and stir.
Add in the remaining ingredients: broth, crushed tomatoes, salt, pepper, Italian seasoning, dried basil and sweetener. Stir. If it's your first time making the soup, consider adding the spices and sweetener once the soup has cooked. That way you can taste repeatedly and make adjustments to suit your needs as necessary.
Place the lid on the Instant Pot and seal. Cook for 15 minutes on Manual > High Pressure cooking.
When the pot indicates it is finished, allow the steam to release naturally for 10 minutes.
Open the pot. Use an immersion blender to blend the soup and get it creamy. You can use a standard blender if you wish.
You can use whole peeled tomatoes in a can, but I would crush them first. You can also use fire roasted canned tomatoes for a nice kick!
For fresh tomatoes, use 3-4 pounds (chopped) and pressure cook for 20 minutes with 25 minutes of natural release of steam.
The flavor of this recipe is classic and traditional. If you want to make the soup creamy you can add 1/2 cup of heavy whipping cream or 4 ounces of cream cheese (after the soup has pressure cooked).
The main ingredient is tomatoes so you can expect heavy tomato flavor. I like to season the soup with basil and Italian Seasoning, so you will taste those elements as well. To cut the acidity of the tomato flavor, I add a little sweetener. You can also use sugar. I typically like to use 3-4 teaspoons. Use however much you wish or omit it completely.