Instant Pot Tomato Basil Parmesan Soup
Tags: Dinner Instant Pot Soup
Yield: 4
- 4 cups chicken broth (or 4 cups water with chicken bouillon)
- 1 (28 oz) can crushed tomatoes
- 1 cup finely diced celery (I used 3 celery ribs)
- 1 cup grated carrots
- 1 medium yellow onion, finely diced
- 1 tsp dried oregano
- 1 Tbsp dried basil
- 1 bay leaf
- 1/2 cup butter
- 1/2 cup flour
- 2 cups milk (I used 1% milk)
- 1 cup Parmesan cheese
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Turn your Instant Pot to sauté to allow it to warm up while you’re preparing your vegetables. Pour the broth into the pot along with the crushed tomatoes.
- Prepare your vegetables and then add the celery, carrots, onion, oregano, basil and bay leaf to the pressure cooker.
- Cover the pot and turn off the sauté function. Make sure the valve is on “sealing.” Press the manual button and set the timer for 5 minutes.
- When the pot starts counting down from 5 minutes (it will take about 10 minutes to come to pressure) warm a large pan on the stove over medium high heat. Melt the butter. Once the butter is melted, whisk in the flour a tablespoon at a time. It will form a thick mixture. Then slowly add in the milk about a quarter cup at a time. Make sure to keep whisking the entire time. The mixture will thicken up. Then add in the Parmesan cheese and whisk until melted. Add in the salt and the pepper and stir.
- By this time the Instant Pot will probably have beeped. You can do a quick release by moving the valve to “venting.” Once the pressure is released you can open the pot. Stir in the creamy mixture and whisk until combined. I turned on the sauté function at this point to make sure everything was heated through well and combined well. Taste at this point and season to taste.
- Ladle into bowls and serve with crackers.
- I used my 6 quart Instant Potfor this recipe.
