Instant Pot Tomato Vegetable Soup Recipes

Steps:

• Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute.
• Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine.
• Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes.
• Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy!
• Recipe Notes.
• I heated my Beef broth in the microwave before adding to soup.
• I added a cube of my frozen pesto with the spinach.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.
• Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.
• Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.
• Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.

Steps:

• Wash tomatoes thoroughly and add to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Depending on tomato size, you may have to use a little less than 12 cups or cut some of them to fit in the pot. Add 32-ounce carton chicken broth, onion, garlic, pepper, and basil.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes, then release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Add remaining can of chicken broth and switch to the Saute function. Cook, stirring as needed, until soup has reduced and thickened, about 30 minutes. Use an immersion blender with the chopper attachment to thoroughly blend tomato mixture. Transfer to a very large bowl.
• Melt butter in the pot using the Saute function. Mix in flour; cook and stir to create a roux, about 3 minutes. Add 4 cups tomato mixture and stir well to prevent lumps.
• Add remaining tomato mixture, sugar, salt, and red pepper flakes to the pot. Use an immersion blender with the whisk attachment to whisk soup until well blended and no lumps remain. Serve immediately.