Laura Dibble’s Instant Pot Tomato Soup
Ingredients
- 1 Tbsp olive oil
- 1 cup diced carrots
- 1/2 cup diced onion
Heat all in the instant pot using the sauté feature. Sauté until onions are translucent (2-3 minutes)
Add:
- 3 cans diced tomatoes
- 2 cups chicken broth
- 1 1/2 tsp dried basil
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp baking soda
Instructions
- Secure lid on Instant Pot and cook on high pressure for 10 minutes
- Let pressure release naturally for 10 minutes
- Use immersion blender to blend soup
- Add in 1 cup milk and 1 cup cream