Make a healthy and delicious dinner in an instant. This Instant Pot Tomato Basil Soup is made with canned tomatoes and simple ingredients for the perfect dish in a hurry. It’s quick to make, easy to clean up, delicious, filling, and perfectly creamy.
Instant Pot Creamy Tomato Basil Soup
Keep reading for the recipe.
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An Instant Pot is the best kitchen accessory to own because it helps you make dinners that are so fast and easy, plus you don’t have to stand at the stove the whole time you’re making a meal.
Just fill the Instant Pot with ingredients, press start, and come back a little bit later to delicious food.
This Creamy Tomato Basil Soup is loaded with vegetables and cooks quickly in your Instant Pot. It’s made with canned tomatoes and other ingredients you have in your pantry right now, making it the perfect dish to throw together in a hurry.
This soup is easy to make and clean up, delicious, and loaded with vegetables. And that’s why you have (or should get) an Instant Pot– so dinner will be ready in an instant.
Hope you enjoy this delicious soup.
What Can You Do With an Instant Pot?
Really a better question is “what CAN’T you do with an Instant Pot?”
Okay well actually a few things- an Instant Pot can’t be used to make foods crispy, crunchy, or fried. Also, the texture won’t always be the same in the Instant Pot as with other methods.
An Instant Pot is a programmable electric pressure cooker with 7 different functions. It can be used to slow cook, pressure cook (with multiple settings), steam, make yogurt, cook rice, saute/brown, and warm foods.
It speeds up cooking and uses less energy than a stove or oven. It’s extremely convenient and quick, you don’t need to plan well in advance for a healthy dinner with an Instant Pot.
If you aren’t sure what an Instant Pot is, check out my post all about them and what they do HERE.
Is an Instant Pot the Same Thing as a Pressure Cooker?
Yes, the Instant Pot is the best kind of pressure cooker you can own. With simple-to-use settings and 7 functions-in-one, it makes cooking faster and more convenient. It’s not the same as your grandmother’s old-fashioned stove-top pressure cooker.
An Instant Pot is safe and user friendly (after you read through the instruction manual to familiarize yourself with the many settings and buttons- a necessary task). In a matter of minutes you can have a healthy dinner on the table.
I love that I can set up the Instant Pot and basically forget about it. Meals that used to take a long time for me to “babysit” and watch on the stove now take me next to nothing as I can just throw it in the pot, press start, and come back when dinner’s ready.
Need more Instant Pot meal inspiration? Be sure to check out my top 50 Healthy Instant Pot Recipes.
Here’s the recipe for the best Instant Pot Creamy Tomato Basil Soup, hope you enjoy.
Tips for Making This Soup:
- If you don’t like chunks of vegetables in your soup, you could use an immersion blender or place the soup in a blender until it’s smooth and creamy.
- If you don’t have any half and half, you can substitute it with milk (but it won’t be as creamy)
- You could serve this with croutons, crackers, or some crusty bread
What Instant Pot do I use?
I have the Instant Pot LUX 6 Quart 6-in-1 Programmable Pressure Cooker. It’s basically 6 appliances in 1 – pressure cooker, rice cooker, saute, steamer, cake maker, and warmer.
- 2 Tablespoons olive oil
- 1 onion, finely diced
- 1 cup shredded carrots
- 3 ribs celery, finely diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ¼ cup fresh basil leaves, chopped (or 1 Tablespoon dried basil)
- 1 bay leaf
- 1 cup fat-free half and half
- 1½ cups milk (I used 2%)
- 1 cup fresh shredded Parmesan cheese
- 1 teaspoon salt
- Ground pepper, to taste
- Fresh basil and Parmesan cheese for garnish, if desired
- Turn your Instant Pot to sauté and allow it to warm up for a few minutes. Add the oil to the pot.
- Add in the onions and carrots and saute for 3 minutes. Then add in celery and garlic and saute for 1 minute longer.
- Carefully add in the chicken broth and tomatoes, then add in the oregano, basil, and bay leaf.
- Place the lid on the pot and make sure that the knob on the top is on "sealing". Turn off the "saute" and press the "manual" (or pressure cook) button on your Instant Pot. Set the timer for 5 minutes (it will take about 10 minutes to come to pressure, so be sure to factor that in).
- Once it's finished cooking, let it do a 5-10 minute natural release (i.e. don't touch the knob and just let it sit there), then move the knob on top to "venting" to release whatever pressure is left.
- Carefully remove the lid and turn the Instant Pot back to back to the saute function.
- Slowly pour in the half and half, whisking the entire time you pour and mixing until it's fully incorporated. Let it cook for a few minutes on the saute setting.
- Whisk in the milk and the Parmesan cheese, then add salt and pepper to taste.
- Ladle into bowls and top with fresh basil and Parmesan cheese.
Recipe adapted from 365 Days of Crockpot
Looking for some more healthy recipes for dinner?
Baked Cajun Chicken and Vegetables Meal Prep
Slow Cooker 3 Ingredient Mexican Chicken Recipe
Slow Cooker Sweet Potato and Corn Chowder
If you are looking for more family-friendly healthy dinners, be sure to check out my 14-Day Menu Plan for Busy Moms.
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