Looking for the perfect cold-weather comfort food? Look no further than Instant Pot Tomato Soup. It’s the sped-up version of this classic soothing winter soup.
Instant Pot Tomato Soup
Tomato soup was a snow day staple when I was growing up. After playing in the snow with my siblings, we’d always trudge back in to find that Mom had made us bowls of tomato soup with, of course, grilled cheese cut into strips for dipping.
I’m sure it’s a touch of nostalgia, but as soon as the weather turns cold, I start craving tomato soup. There is something so intensely comforting about a bowl of this creamy, delicious soup. This Instant Pot Tomato Soup is the perfect way to satisfy my cravings on busy winter days.
I love that the Instant Pot allows me to sauté and pressure cook in the same pot. Fewer dishes to wash is such a time saver! And I love being able to walk away during pressure cooking instead of watching a pot on the stove.
This creamy, dreamy Instant Pot Tomato Soup is ready in a little more than a half hour, and it’s just perfect to serve along with grilled cheese or cheese and crackers.
There’s just something comforting about a steamy bowl of tomato soup and grilled cheese for a weeknight dinner. It’s simple, filling and completely satisfying all at once. And it’s the frequent request from at least one of the kids around our house.
If you don’t have an Instant Pot, this soup can also be made on the stove top. For more comforting soups, you can find the entire collection of my best Instant Pot Soup Recipes on the blog.
If you’re learning how to use your Instant Pot, or even if you consider yourself an Instant Pot expert, be sure to check out my free Instant Pot School. You’ll find recipes, a meal plan and color-coded grocery list!
Instant Pot Tomato Soup
- 4 Tbsp. butter
- ½ small onion, minced
- 6 Tbsp. whole wheat flour
- ¼ tsp. baking soda
- 96 oz. can tomato juice
- 4 tsp. sugar
- ½ tsp. garlic powder
- Salt and pepper, to taste
- 4 cups milk
- Hit the sauté button.
- Add the butter and, when melted, add the onion and celery. Cook until tender.
- Whisk in the flour and baking soda and cook 1 minute.
- Gradually add the tomato juice, whisking to blend. Add in sugar, garlic powder, salt and pepper.
- Set manual cook time for 10 minutes on high pressure.
- Do a quick pressure release
- Hit the sauté button. Stir in remaining milk and cook until warmed through, but do not let boil.
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