Instant Pot tomato soup is the perfect first recipe to make. It’s very forgiving, and you don’t have to worry about meat drying out. As a bonus, it can be made whether you use the Duo or the Lux. Enjoy this recipe and please use my affiliate links where you pay the same you would otherwise but I earn a small percentage for referring you.
Soup is something I live on in the winter. It’s cold, and I want something warm and comforting, but not always super heavy. This Instant Pot tomato soup fits the bill perfectly. I can get it started then head off with the kids to their activities and finish it off in just a couple quick minutes. Less takeout? Yes, please!
I’ve made a similar soup on the stove in the past, but I love that I don’t have to babysit this. I don’t worry that it’s boiling over, and I have no open flame that needs watching. These are the things I love about my Instant Pot tomtao soup. Don’t have one? That’s ok; check out this tomato basil soup recipe instead.
The fact that the flavor is pretty awesome? Bonus. The balsamic vinegar was an accidental addition one day, but there’s no such thing as an accident. The depth of flavor this adds is exactly what this Instant Pot tomato soup needs. And always saute your tomato paste with your onion. This is a trick I picked up years ago, and again, the difference in richness of flavor is truly noticeable compared to recipes that tell you to add it with other liquid ingredients. Nope, pop it in at the start!
This Instant Pot tomato soup is naturally dairy free and gluten free, and if you swap out vegetable stock for the chicken stock, you have a vegan meal, too. This is kid-approved, making it appealing for a gathering with all kind of dietary restrictions.
Serve it up in a bread bowl or with some biscuits, and you’re set. I use an immersion blender to puree the soup, but feel free to use a traditional blender instead. If you do, make sure you don’t fill the blender more than a third full at a time and hold on the top with a kitchen towel to prevent pressure buildup that can spatter hot soup everywhere (another reason I love my immersion blender).
How to Make Instant Pot Tomato Soup
Could you toss everything in and just go? Sure. That said, take a few extra minutes to saute the onion and tomato paste, which will build a much stronger depth of flavor. Trust me on this one.
Turn your Instant Pot to saute. Let it heat while you dice your onion. Add oil then the onion and tomato paste. Stir and let cook about three minutes until onion softens and turns translucent but before it browns. Turn off the Instant Pot and add your tomatoes (including the juices) and stock immediately. Stir to ensure nothing sticks to the bottom.
Related: Did you know how easy it is to make the best chicken stock ever in your Instant Pot? This tastes fantastic, but if you run out, use store bought stock.
Add salt, pepper, basil, and parsley. Turn the Instant Pot to soup, and set it for 10 minutes. Be sure the valve is set to closed. Walk away and do…whatever you choose.
When the timer goes off, let it sit for another ten minutes. You don’t want the pressure release to spray any soup because the pressure is too high. Recipes that are primarily liquid need to sit and release pressure naturally for a bit before you release it the rest of the way. After 10 minutes, release the pressure and open the pot.
Stir in balsamic vinegar and sugar. Use your immersion blender to puree, and place in a blender (again, not more than a third of the way full and using a kitchen towel to manually hold on the top). Test for seasoning and add additional salt or vinegar as needed.
Serve immediately with a sprinkle of cheese, or let cool and store in a sealed container in your fridge up to four days.
Have you ever tried Instant Pot tomato soup? What’s your favorite recipe?
Looking for more great Instant Pot recipes? Check out some of my favorite Instant Pot recipes:
- Beer cheese soup (stovetop recipe also available)
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Corn chowder
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- Mashed Potatoes
- French onion soup
- 1 medium onion, diced
- 1 T oil
- 2 T tomato paste
- 2 28 ounce cans whole tomatoes
- 3 c chicken stock
- 2 t dried parsley
- 1 T dried basil
- salt and pepper, to taste
- 1 T balsamic vinegar
- 1/4 c sugar
- Turn your Instant Pot to saute. Let it heat while you dice your onion. Add oil then the onion and tomato paste. Stir and let cook about three minutes until onion softens and turns translucent but before it browns. Turn off the Instant Pot and add your tomatoes (including the juices) and stock. Stir to ensure nothing sticks to the bottom.
- Add salt, pepper, basil, and parsley. Turn the Instant Pot to soup, and set it for 10 minutes. Be sure the valve is set to closed.
- When the timer goes off, let it sit. After 10 minutes, release the pressure and open pot.
- Stir in balsamic vinegar and sugar. Use your immersion blender to puree, and place in a blender (again do this in batches, not more than a third of the way full and using a kitchen towel to manually hold on the top). Test for seasoning and add additional salt or vinegar as needed.
- Serve immediately, or let cool and store in a sealed container in your fridge up to four days.
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Nutrition Information:Yield: 11 Serving Size: 1 cup
Amount Per Serving: Calories: 87 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 2mg Sodium: 131mg Carbohydrates: 14g Fiber: 2g Sugar: 10g Protein: 3g
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