Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cans (28 oz each) whole peeled tomatoes; 2 cups chicken or vegetable broth; 1 large onion, diced; 4 cloves garlic, minced; 3 tablespoons butter; 1/2 cup heavy cream; 2 tablespoons tomato paste; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; 1 teaspoon sugar; Salt and pepper to taste; Fresh basil for garnish; Grilled cheese for serving

When you want homemade tomato soup but don't have time to simmer for hours, Instant Pot tomato soup is the answer. Pressure cooking works magic, developing deep, complex flavors in just 8 minutes of actual cooking time. The result tastes like it simmered all afternoon.

The beauty of this recipe is doing everything in one pot: sauté the aromatics, pressure cook the soup, blend it smooth, and stir in the cream—all without changing vessels. From start to table in about 20 minutes, with minimal cleanup.

Why Pressure Cooker Tomato Soup?

Pressure cooking does what hours of simmering does, but in minutes. The high pressure (and trapped steam) forces flavors to meld and intensify rapidly. Onions become sweet and mellow, garlic mellows beautifully, and the tomatoes develop that long-cooked richness. It's not a shortcut that sacrifices quality—it's a better method for busy cooks.

Understanding the Timing

Sauté: 5 minutes to cook aromatics
Coming to pressure: 5-7 minutes (depends on quantity)
Pressure cooking: 8 minutes
Natural release: 5 minutes
Blending and finishing: 2-3 minutes
Total: About 20-25 minutes start to finish

Step-by-Step Guide

Sauté the aromatics. Use the Sauté function to cook onion in butter until softened. Add garlic and tomato paste to bloom flavors.
Add ingredients and seal. Pour in tomatoes (crush whole tomatoes as you add them), broth, and seasonings. Lock the lid and set valve to Sealing.
Pressure cook. Set to HIGH pressure for 8 minutes. The pot will take 5-7 minutes to build pressure before the timer starts.
Release and blend. Allow 5 minutes natural release, then quick release remaining pressure. Blend smooth with immersion blender.
Finish with cream. Stir in heavy cream and season to taste. Serve immediately.

Instant Pot Tips

Don't overfill: Stay below the max fill line, especially with soups that expand.
Deglaze well: If you get a "burn" notice, scrape up any stuck bits before pressure cooking.
Immersion blender: Works perfectly right in the insert. Tilt to blend hard-to-reach corners.
Keep it sealed: Add cream after releasing pressure so it doesn't curdle.

Serving Suggestions

The classic pairing is grilled cheese—and the Instant Pot gives you time to make it while the soup cooks. Crusty bread, garlic toast, or oyster crackers are also perfect. For a lighter meal, serve over rice or with a side salad.

Variations

Roasted tomato: Use fire-roasted canned tomatoes for smoky flavor.
Creamy basil: Add 1/2 cup fresh basil before blending.
Cheesy: Stir in 1/2 cup parmesan after blending.
Soup and pasta: Add cooked pasta to make tomato soup more filling.

Storage Tips

Refrigerate in airtight containers for up to 5 days. Freeze (without cream) for up to 3 months. The flavors develop further overnight. Reheat gently and add cream fresh for best texture.

Frequently Asked Questions

Why use an Instant Pot for tomato soup?

Pressure cooking develops simmered-all-day flavor in minutes. The high pressure intensifies flavors and tenderizes aromatics quickly. Plus, you sauté and cook in the same pot for easy cleanup.

How long does Instant Pot tomato soup actually take?

About 20-25 minutes total: 5 minutes prep, 5-7 minutes to come to pressure, 8 minutes cooking, 5 minutes natural release, plus blending. Much faster than stovetop simmering.

Can I use diced tomatoes instead of whole?

Yes! Diced or crushed tomatoes work fine. Whole tomatoes give you more control over texture when crushing by hand, but any style produces great soup.

Should I use natural or quick release?

A 5-minute natural release followed by quick release is ideal. Full natural release isn't necessary for soup, and full quick release can cause splattering.

Can I double this recipe in the Instant Pot?

Yes! Don't exceed the max fill line. Keep cooking time the same—it will take longer to come to pressure but the cook time stays at 8 minutes.