Instant Pot® Tomato Soup


  • 1 tablespoon olive oil
  • 4 stalks celery, chopped
  • 1 cup chopped carrot
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (14.5 ounce) can crushed San Marzano tomatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons dried basil
  • salt and ground black pepper to taste
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • ½ cup grated Parmesan cheese
  • 1 tablespoon raw cane sugar(Optional)
  • 1 teaspoon red pepper flakes(Optional)
  • Directions

  • Step 1

    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.


  • Step 2

    Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.

  • Step 4

    Release pressure naturally for 2 minutes according to manufacturer’s instructions. Release remaining pressure by opening the valve to vent.

  • Step 5

    Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

  • Cook's Notes:

    The cane sugar helps cut the acidity, but you can leave it out.

    You can use a regular blender to puree the soup. The soup will be extremely hot, so work in batches and be careful when blending.

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