This was the first dish I made in my Instant Pot, and I was very pleased with the results. It's rich and full of flavor, and even has some veggies tossed in to make it healthy. This is perfect for pairing up on a cool evening with some oyster crackers or a grilled cheese sandwich... or just sipping from a mug while curled up on the couch.
I get asked sometimes about whether any of my dishes are vegetarian or gluten free - this one is both!
Adapted from Peas and Crayons
Rich, full of flavor, and even some veggies mixed in to make it extra healthy. And, the Instant Pot makes it super easy!
Adapted from Peas and Crayons
Heat the olive oil in the Instant Pot on the Sauté setting. Add onions and cook 3-5 minutes or until tender, then add the garlic and cook for an additional 30 seconds. Turn off the Sauté setting by pressing Cancel.
Add the broth to deglaze the bottom of the pot, scraping any brown bits using a wooden spoon. It's important to scrape these off to prevent the Instant Pot from stopping with a "Burn" error.
Add carrots, tomatoes, tomato paste, basil, oregano, and sugar (if desired), and mix thoroughly. Close the lid on the Instant Pot and set the vent valve to Sealing.
Set the controls on the Instant Pot to cook on High pressure for 15 minutes. After cooking, allow a natural pressure release for 10 minutes, then set the valve to Venting to release any remaining pressure.
Open the lid and use either an immersion blender in the pot or a regular blender to puree the vegetables in the soup until smooth. Use caution while doing this as the soup will be very hot!
Taste and adjust seasonings as needed. Serve with additional chopped basil for garnish.
Servings 4
Serving Size approx 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.