Go Back
–+ servings
Print

Instant Pot Tomato Soup

Instant Pot Tomato Soup is an easy family favorite made with only five ingredients. Add a splash of cream to this simple recipe for a creamy, delicious soup! 
Course Soup
Cuisine American
Keyword instant pot, soup, tomato soup
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 6 servings
Calories 99kcal
Author Emily Grace

Equipment

  • Pressure Cooker
  • Immersion Blender

Ingredients

  • 2-28 oz cans of Hunt’s San Marzano Style whole peeled tomatoes
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 cup water
  • 3 tbsp unsalted butter
  • 1 tsp granulated sugar

Instructions

  • Add the tomatoes, onion powder, cayenne pepper, and water to the pressure cooker. Stir gently.
  • Close the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
  • Carefully manually release the pressure.
  • Remove the lid and stir in the butter and sugar.
  • Allow the soup to cool slightly and then carefully use an immersion blender to puree the soup smooth.
  • Season with salt and pepper to taste. Finish with cream or sour cream if desired.

Nutrition

Calories: 99kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 431mg | Potassium: 497mg | Fiber: 3g | Sugar: 7g | Vitamin A: 519IU | Vitamin C: 25mg | Calcium: 84mg | Iron: 3mg