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!
If you make this yummy pressure cooker tomato soup recipe, please let me know by commenting and leaving a star rating below.
Instant Pot Easy Tomato Soup is a quick and delicious tomato soup that you can make with pantry staples.
- 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
- Fresh Basil
- Parmesan Cheese
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.
The better quality of canned tomatoes will yield the best tasting tomato soup.
RESOURCES TO MAKE INSTANT pot easy tomato Soup
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