Instant Pot Tomato Soup

Ingredients

• 1 tablespoon olive oil
• 4 stalks celery , chopped
• 1 cup chopped carrot
• 1 small yellow onion , chopped
• 2 cloves garlic , chopped
• 4 cups vegetable broth
• 1 can fire-roasted diced tomatoes , 14.5 ounce
• 1 can crushed San Marzano tomatoes , 14.5 ounce
• 3 tablespoons tomato paste
• 2 teaspoons dried basil
• salt and ground black pepper to taste
• 0.25 cups butter
• 0.25 cups all-purpose flour
• 1 cup milk
• 0.5 cups grated Parmesan cheese
• 1 tablespoon raw cane sugar , Optional
• 1 teaspoon red pepper flakes , Optional

Instructions

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally.

2. 2

   Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

3. 3

   Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes.

4. 4

   Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent.

5. 5

   Use an immersion blender to carefully puree the hot soup. Select Sauté function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.