Instant Pot Tomato Soup Recipe
Course: Soup
Keyword: Instant Pot, soup
Servings: 8 cups
  • 1 Tbsp. canola or olive oil
  • 1 onion minced
  • 3 cloves garlic minced
  • 4-5 cups chopped tomatoes fresh or canned
  • 2 Tbsp. tomato paste
  • 6 cups vegetable or chicken broth
  1. Place the oil in the Instant Pot on the Sauté setting.
  2. Once the oil is hot, add the onion and sauté two minutes.
  3. Add the garlic for one minute.
  4. Turn off the sauté setting and add in all the other ingredients.
  5. Secure the lid and select the Stew/Soup setting for 10 minutes.
  6. Allow the Instant Pot to do a natural release.
  7. Allow it to cool slightly before putting it through a blender or use an immersion blender to break it down to a smooth consistency.
  8. Serve warm.
Freezer directions:
  1. Make the soup in the Instant Pot as described above.
  2. Allow soup to cool.
  3. Ladle the soup into an ice cube tray or silicone mould. Place the ice cube or silicone tray onto a baking sheet and lay flat in the freezer.
  4. Once frozen, transfer the cubes to a large resealable freezer bag or reusable silicone freezer bag. Seal the bag after taking as much air out as you can and freeze.
  5. Take out as many cubes as needed and thaw. Reheat on the stovetop or in the microwave.