Instant Pot Pressure Cooker вђ Fresh Creamy Tomato Soup Turn the instant pot on saute mode and wait until the display reads hot. then add the oil and onions and cook until tender. next, add in a little garlic and continue to saute for 30 seconds, or until the garlic is fragrant. push cancel and add the diced tomatoes into the pot. Add the white wine and scrape any caramelized bits off the bottom of the instant pot. when the wine has almost entirely evaporated, add tomato puree and then the stock, stirring well. place the lid on the instant pot and seal the lid. place the release valve on "sealing". cook for 5 minutes on "pressure cook".
Instant Pot Fresh Tomato Basil Soup Simply Happy Foodie Stir in the crushed tomatoes, sun dried tomatoes, honey, salt, and pepper. place the thyme on top (if using dried, stir it in). close and seal the instant pot. set to cook on high pressure (manual pressure cook) for 15 minutes. (the pot will take about 10 minutes to come to pressure, then the timer will start). Set aside on a large bowl. preheat oven to 400°f. layer tomatoes (cut side up) in a baking tray. drizzle with olive oil and season with salt & ground black pepper. *pro tip 1: if your tomatoes are not in season, sprinkle a little sugar on the tomatoes to help them caramelize better. Instructions. select sauté and melt butter in pressure cooking pot. add onions, celery, and carrots and sauté until tender. add garlic and cook 1 minute, stirring often. add chicken stock, tomatoes, basil, tomato paste, salt, and pepper. lock the lid in place. select high pressure and 5 minutes cook time. When the butter is melted add the onion and cook for 2 3 minutes or until translucent. add the garlic and cook another minute. turn off the saute function. add the remaining ingredients except the half & half & parmesan. set the pressure cooker for 5 minutes on high pressure and turn the valve to seal.
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