Instant Pot Tomato Soup

This Instant Pot tomato soup is ready in 30 minutes, and can be made with fresh or canned tomatoes. It's versatile, nutritious, vegan and gluten-free as written!

What you Need

Saute aromatics


Sauté shallots in an instant pot. Add garlic and cook for 30 seconds.

Add stock


Then add vegetable stock and scrape with a silicone spatula to deglaze.

Add all ingredients


Add tomatoes, along with the remaining ingredients.

Pressure cook


Set to high pressure and pressure cook for 15 minutes. Release pressure.

Puree and serve


Use a handheld immersion blender to puree until smooth. Season and serve hot!

- Choose quality tomatoes. - Cut the vegetables into uniform pieces. - Get all your ingredients prepped before you start cooking.

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