Tomato Soup in the Pressure Cooker

Serves 8 in about 42 minutes. The pot starts with tomatoes juice, then basil.

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

Method

1. Press the Sauté button on the pressure cooker. When the display reads "Hot" add the oil and butter.
2. Stir in the onion and cook until translucent, about 7 minutes (let the onion brown a little for better flavor). Mix occasionally.
3. Tip in the garlic and red pepper flakes (if using) and cook for 30 seconds, while stirring the whole time.
4. Stir in the tomatoes, broth, salt, pepper, Italian seasoning, and basil. Mix and close the lid of the pot and lock it into place. Set the steam release knob to the Sealing position.
5. Cancel the Sauté mode. Press the Manual (or Pressure Cook) button and then the + or - button to choose 5 minutes. High pressure.
6. 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.
7. When the pin in the lid drops, open the lid and stir the soup.
8. 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!
9. Mix in the Parmesan cheese and let it melt into the soup.
10. Mix in the heavy cream.
11. Taste and adjust salt, if you want it.
12. Garnish as desired and serve.

More instant pot ideas are in the instant pot collection.