Instant Pot Tomato Soup

Rating
4.88 from 8 votes
Servings
8 bowls
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot
IP Pressure LevelHigh
IP ProgramSoup/Broth
Prep Time
5 minutes
Cook Time
10 minutes
Pressure Release
5 minute NPR
Total Time
20 minutes
Recipe by: Valerie Cooper
This rich and creamy Instant Pot Tomato Soup is so warm and comforting. Perfect for those cold fall and winter days.
Cuisine: Italian
Course: Soup
Category: Soups, Stews & Chilis

Ingredients

for the Sautéed Vegetables

  • 4 tablespoons unsalted butter
  • 2 cups sweet onion chopped

for the Soup Base

  • 2 cans diced tomatoes 28 ounces each
  • 2 cups unsalted chicken stock
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon tomato paste
  • 1 sprig fresh basil

to add After Cooking

  • ¼ cup heavy whipping cream
  • 2 tablespoons honey raw, unfiltered

Directions

Non-members can get the full recipe here.

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1bowl | Calories: 132kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 622mg | Potassium: 304mg | Fiber: 1g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 11.6mg | Calcium: 49mg | Iron: 1.2mg
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