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ladle of tomato soup from instant pot
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Instant Pot Tomato Soup

Who doesn’t need a good but simple homemade tomato soup recipe to keep on hand? This Instant Pot Tomato Soup will be your favorite quick soup recipe to serve up on a cold winter day or anytime you get a craving for this comfort food favorite.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 155kcal



  • 1 cup diced carrots
  • 1/2 sweet onion diced
  • 8 oz tomato sauce
  • 28 oz fire-roasted crushed tomatoes
  • 2 teaspoons jarred minced garlic
  • 4 cups chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream for later
  • 1 tablespoon sugar optional


  • Add all ingredients except cream to Instant Pot
  • Cover seal and set to high pressure for 10 minutes
  • Allow at least 10 minutes for natural pressure release, then you may release any remaining pressure
  • Use an immersion blender to smooth soup (optional)
  • Stir in heavy cream
  • Serve topped with parmesan cheese or as desired


  • If soup is to acidic for your taste you can add additional cream or sugar
  • Leave out or reduce cream for more tomato flavor
To make ahead:
  • Add all ingredients except cream and sugar to a freezer safe container or zipper bag
  • Store in fridge up to 3 days or freezer up to 3 months
  • To cook from frozen add 5 extra minutes of cook time plus 1/4 cup water to bottom of pot
  • Continue with recipe as written after pressure cooking is complete


Calories: 155kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 1165mg | Potassium: 754mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4304IU | Vitamin C: 29mg | Calcium: 88mg | Iron: 3mg