Easy Instant Pot Tomato Soup

5 from 5 votes

Made with pantry staples, this easy instant pot tomato soup comes together so quickly and easily that you’ll want to skip the canned soup.

Prep Time10

Cook Time5

Pressure Up Time10

Total Time25

Course: Soup

Cuisine: American

Servings: servings

Calories: 216kcal

Turn the Instant Pot on “Sauté” and wait for it to heat up.
Add the oil and butter and once hot, add the onion and garlic and cook 2 minutes, stirring regularly. Press “Cancel” to turn off the Instant Pot.
Stir in the crushed tomatoes, tomato paste, dried Italian herb seasoning, salt, sugar, black pepper, and chicken stock. Put the lid on the Instant Pot and set it to “Sealing”.
Cook on “Manual, High Pressure” for 5 minutes. Once it’s finished, carefully release the valve.
If you want a smooth and creamy soup, carefully puree the soup with an immersion blender or transfer it to a regular blender and process until smooth.
Stir in the heavy whipping cream and serve.

You can use a food processor to blend the soup if you don't have a blender or an immersion blender.

If the soup is too thin, turn the instant pot to the "sauté" function and simmer the soup for 10-15 minutes, until it reaches your desired consistency. You can also add additional cream to help thicken it - just note you may have to add additional salt. Taste it and season accordingly.

Make sure to not have the tomato paste on the bottom of the pot as it can cause a burn notice on your instant pot.