Name: Instant Pot Easy Tomato Soup
Prep time: 10 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 Tablespoon Olive Oil; 2 Tablespoons Butter; 1 Onion, (chopped); 4 Cloves of Garlic, (pressed or minced); ¼ teaspoon Red Pepper Flakes (optional); 3 15-ounce cans Diced or Crushed Tomatoes, (with juice); 4 cups Broth, (chicken or vegetable); 1 teaspoon Kosher Salt, (or ½ teaspoon table salt (or to taste)); ½ teaspoon Pepper; 1 teaspoon Italian Seasoning; 1 Tablespoon Fresh Basil, ((chopped) or 1 teaspoon dried); ½ cup Grated Parmesan Cheese ((or more to taste)); ½ cup Heavy Cream; Croutons; Fresh Basil; Parmesan Cheese

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Instant Pot Easy Tomato Soup and a grilled cheese sandwich. That is a meal you can serve me any time! This easy pressure cooker tomato soup uses canned tomatoes, and if you don't tell them, they won't guess! Enjoy Instant Pot Tomato Soup all year round.

Instant Pot Tomato Soup

My friends and family know I'm a cook, of course. They just don't always know when I take a short cut in the kitchen.

Sometimes you just have to, and as long as it tastes good, who cares?

Canned tomatoes are not a bad shortcut, and they taste better than the unripe tomatoes in the grocery store. I use them all the time.

I usually grow a big crop of tomatoes in my garden, but this year I was working, and nursing an injury, and it didn't work out. So I relied on my favorite local farmers market to get my fresh tomatoes. But now that it's Fall, they are all gone.

Thank goodness canned tomatoes are so delicious! And so readily available.

Making soup in my Instant Pot electric pressure cooker is one of my favorite things to cook.

If you search this website for soup, you will see many of my favorite Instant Pot soup recipes that I have shared here.

This Instant Pot Tomato Soup is so tasty, especially with a grilled cheese sandwich, and a few added croutons! Warm up your belly with this great meal!

Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Instant Pot Mulligatawny Soup
Instant Pot Chicken Tortilla Soup
Instant Pot Mushroom Soup

If you make this yummy pressure cooker tomato soup recipe, please let me know by commenting and leaving a star rating below.

5 from 23 votes

Instant Pot Easy Tomato Soup

Prep Time

10 mins

Cook Time

12 mins

Natural Release

20 mins

Total Time

42 mins

Instant Pot Easy Tomato Soup is a quick and delicious tomato soup that you can make with pantry staples.

Course: Soup

Cuisine: American

Keyword: pressure cooker tomato soup recipe

Servings: 8 cups

Calories: 112 kcal

Author: Sandy Clifton

Ingredients

1 Tablespoon Olive Oil
2 Tablespoons Butter
1 Onion, chopped
4 Cloves of Garlic, pressed or minced
¼ teaspoon Red Pepper Flakes (optional)
3 15-ounce cans Diced or Crushed Tomatoes, with juice
4 cups Broth, chicken or vegetable
1 teaspoon Kosher Salt, or ½ teaspoon table salt (or to taste)
½ teaspoon Pepper
1 teaspoon Italian Seasoning
1 Tablespoon Fresh Basil, (chopped) or 1 teaspoon dried

To Finish (Optional, but really makes this soup extra special!)

½ cup Grated Parmesan Cheese (or more to taste)
½ cup Heavy Cream

Garnish

Croutons
Fresh Basil
Parmesan Cheese

Instructions

Press the Sauté button on the Instant Pot. When the display reads "Hot" add the oil and butter.
Add the onion and cook until translucent, about 7 minutes (let the onion brown a little for better flavor). Stir occasionally.
Add the garlic and red pepper flakes (if using) and cook for 30 seconds, stirring constantly.
Add the tomatoes, broth, salt, pepper, Italian seasoning, and basil. Stir and close the lid of the pot and lock it into place. Set the steam release knob to the Sealing position.
Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - button to choose 5 minutes. High pressure.
When the cook cycle ends, let the pot naturally release pressure for 15 minutes. Then turn the steam release knob to Venting and manually release the remaining pressure.
When the pin in the lid drops, open the lid and stir the soup.
Use an immersion blender to puree the soup to a creamy consistency. Or transfer to a blender and carefully blend the soup in batches. Please use caution!
Stir in the Parmesan cheese and let it melt into the soup.
Stir in the heavy cream.
Taste and adjust salt, if desired.
Garnish as desired and serve.