Instant Pot Tomato Basil Soup is an easy recipe that's ready in just 30 minutes. Made entirely in a pressure cooker and with just a few ingredients, this hearty soup is creamy and bursting with flavor. It's perfect to serve when you want a quick and easy comfort dish!
Course: Main Course, Soup
Keyword: instant pot recipe, instant pot soup, tomato soup recipe
2cans(14.5 ounce) diced tomatoesI used diced tomatoes seasoned with basil, but any canned variety will work
4cupslow-sodium chicken broth
½teaspoon dried oregano
Fresh basil and shredded Parmesan cheese for topping, if desired
Add diced tomatoes, chicken broth, basil, oregano, salt, pepper and bay leaf to Instant Pot. Stir to combine.
Cover, place into lock position, and make sure the valve is in the sealing position. Cook on high pressure for 10 minutes. Remember that it will take about 15 minutes to come to pressure and then the time will start counting down.
When timer goes off, let steam release naturally for 5 minutes. Then, do a quick release by turning the valve to the venting position and letting steam release until the pin drops. I like to place a folded kitchen towel over the valve so that it catches the steam.
Remove lid and discard bay leaf. Using an immersion blender, blend soup until puréed. If you do not have an immersion blender, you can pour soup into a blender and blend until pureed.
Add heavy cream to puréed soup and stir to combine. Garnish with fresh basil and/or Parmesan cheese, if desired.
See my tips and tricks for making this Instant Pot Tomato Basil Soup above the recipe box.