A Quick Instant Pot Version of Classic Tomato Basil Soup Recipe
Natural Release Time10mins
Author: Jennifer G
Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
1Onion, smallsweet (Vidalia Onion), minced
116 ozVegetable Stock
1/2 tspRed Pepper Flakes
2cupsBasilfresh, sliced into ribbons
2 sprigsThyme (optional) garnish
1/2 Parmesan Cheese (optional) garnish or to make chips
Add mixture of tomatoes, butter, onion, and garlic to your Instant Pot. Add stock to fill line.
Secure the lid and seal the steam release valve. Select Manual Setting or Pressure Cook to cook at high pressure for 15 minutes. It takes around 8- 10 minutes for the pressure to build in the pot, before the cooking will start and the pot will flip to the "On" setting. A great tip is that you can sauté the onions in the butter, to warm your pot which can cut the heating time in half.
When the cooking cycle is done, allow the pressure to naturally release before opening the pot, this will take approximately 10 minutes. When the screen reads L0:10 you can vent the steam valve to release any remaining pressure. Then it will be safe to remove the lid.
Add seasoned salt, olive oil, and basil to the tomatoes. Then use a blender or an immersion blender to smooth the tomatoes into a puree or sauce. You can actually use this base for chili or spaghetti sauce if you like. If you had extra stock it can be added to thin the mixture to a more soupy consistency or you can add 1/2 cup to 1 cup of water as needed.
This soup can be kept in an airtight container for up to a week in the fridge, or you can freeze it for up to 3-6 months in a freezer container.
Enjoy with a grilled cheese sandwich for the ultimate comfort food.