Tomato Instant Pot Soup
Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 20Min
Total Time: 1 hour
1 sweet onion, diced
3 large carrots, chopped
2 cloves garlic minced
1 tbsp extra virgin olive oil
28 oz canned diced tomatoes
1 cup chicken broth
1 1/2 tsp sugar
1 tbsp tomato paste
1 tbsp dried basil
1/2 tbsp dried oregano
salt and pepper to taste
1. Sauté onion in 1 tbsp of oil for 4 minutes. Cancel Sauté function. Add garlic and cook for 30 seconds while stirring.
2. Deglaze any browned bits of onion from the pot with a small amout of the chicken stock.
3. Add chopped carrots, season with salt, pepper, oregano, basil, and sugar. Stir. Add tomatoes and tomato paste.
4. Set to HIGH pressure for 15 minute. Natural release for 10 minutes.
5. Use a hand held immersion blender to puré.
