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+ servings

Instant Pot Tomato Soup

In 30 short minutes, you can be enjoying homemade Instant Pot Tomato Soup! A delicious comfort food classic with a quick and easy twist!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Pressurizing 10 minutes
Total Time 40 minutes
Servings 6 bowls (1/2 cup each)
Calories 70kcal
Author Taylor Kiser


  • 1 1/2 lbs Roma tomatoes
  • 1 1/2 Tbsp Olive oil
  • 2 tsp Garlic, minced
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 2 Cups Chicken broth (not sodium reduced)
  • 2 Tbsp Tomato paste
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1 Bay leaf
  • 1/2-3/4 tsp Salt, to taste (we like 3/4 but we like things on the salty side)
  • 1/2 Cup Whipping cream
  • Very thinly Sliced fresh basil, for serving


  • Chop the tomatoes into 1 inch cubes and toss with the oil, garlic, 1/4 tsp of the salt and pepper. Place into the Instant Pot
  • Cover, set the lid to "sealing" and cook on manual high pressure for 15 mins. Steam release immediately
  • Transfer the tomatoes and their juices into a blender and blend until smooth. (If you have an immersion blender, use that!)
  • Add the tomatoes back into the Instant Pot, along with all the other ingredients, except the cream.
  • Bring to a boil using the sauté mode. Once boiled, reduce the heat to medium low and simmer until the soup begins to thicken, about 7 mins
  • Turn off the Instant Pot and stir in the cream. Adjust the salt if necessary.
  • Serve with basil and SLURP UP!



Calories: 70kcal | Carbohydrates: 6.4g | Protein: 1.5g | Fat: 5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.3g | Cholesterol: 5.5mg | Sodium: 475mg | Potassium: 403mg | Fiber: 1.2g | Sugar: 1.3g | Vitamin A: 13IU | Vitamin C: 17mg | Calcium: 1.8mg | Iron: 5.2mg