Go Back
–+ servings
Print

Instant Pot Tomato Soup

Prep Time 8 minutes
Cook Time 10 minutes
Pressure Cooker Time 10 minutes
Total Time 18 minutes
Servings 8 Servings

Ingredients

  • 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

Instructions

  • 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.