Name: Instant Pot® Easy Vegan Tomato and Basil Soup
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic; 2 (14.5 ounce) cans San Marzano whole tomatoes; 2 cups vegetable broth; 1 tablespoon chopped fresh basil; 1 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon Italian seasoning

Instant Pot® Easy Vegan Tomato and Basil Soup

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Whip up a quick and comforting vegan tomato soup in your Instant Pot® for a creamy and delicious meal in minutes!

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
2 (14.5 ounce) cans San Marzano whole tomatoes
2 cups vegetable broth
1 tablespoon chopped fresh basil
1 teaspoon salt
0.5 teaspoon ground black pepper
0.5 teaspoon Italian seasoning

Instructions:

Preheat a multi-functional pressure cooker, like an Instant Pot®, using the Saute function. Heat olive oil, then sauté onion until translucent, around 7 minutes. Stir in garlic and cook for an additional minute.
In a pot, mix together tomatoes, vegetable broth, basil, salt, black pepper, and Italian seasoning. Close the lid securely and set the pressure cooker to high pressure for 5 minutes following the manufacturer's guidelines. Let the pressure naturally release for 10 to 15 minutes.
Carefully release pressure using quick-release method following manufacturer's instructions for about 5 minutes. Unlock and remove the lid.
Use an immersion blender to achieve a smooth, creamy consistency.

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