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 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (14.5 ounce) can crushed San Marzano tomatoes
• 3 tablespoons tomato paste
• 2 teaspoons dried basil
• salt and ground black pepper to taste
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 1 cup milk
• 0.5 cup grated Parmesan cheese
• 1 tablespoon raw cane sugar
• 1 teaspoon red pepper flakes

Steps

1. Switch on a multi-functional pressure cooker, such as Instant Pot, and choose the Sauté function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes with occasional stirring.
2. Stir in vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, salt, and pepper. Shut and lock the lid. Choose high pressure as directed by the manufacturer and set the timer to 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. While the cooker works, melt butter in a small saucepan over low heat. Stir in flour and continue until it forms a smooth, thick paste, about 3 minutes.
4. Let the pressure release naturally for 2 minutes, following the manufacturer's instructions. Open the valve to vent the remaining pressure.
5. Carefully puree the hot soup with an immersion blender. Choose Sauté again and set the timer to 3 minutes. Add the flour paste while stirring continuously, then add milk, Parmesan cheese, sugar, and red pepper flakes. Add more salt and pepper if needed. Stir to combine until the timer finishes.