Instant Pot Tomato Soup

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

1. 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. 
2. Next add the garlic and cook for an additional minute. 
3. Add the chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pot. 
4. Add the crushed tomatoes, tomato paste, sugar, and Italian seasoning. Stir to combine. 
5. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook – Manual for 10 minutes. 
6. 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. 
7. Using an immersion blender, blend the soup until smooth. Add the cream and stir to combine. Season with salt and pepper to taste. 
8. Serve warm garnished with fresh basil and croutons. 
9. 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

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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.

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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.

Notes

Feel free to swap vegetable stock for a vegetarian soup.

Granulated sugar helps bring out a bit of sweetness in the tomatoes. If you don’t want to use granulated sugar, balsamic vinegar is also delicious!

Recommended Products

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 219Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 37mgSodium 332mgCarbohydrates 16gFiber 2gSugar 10gProtein 5g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.