Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 1 32-ounce carton low sodium organic chicken broth
  • 2 15-ounce cans diced tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • fresh basil and Parmesan cheese, if desired

Instruction

  • Hit SAUTE button on Instant Pot, and add the butter and onion. Cook until slightly soft, stirring frequently
  • Press Cancel, and pour in chicken broth, then diced tomatoes, basil, sea salt, and pepper
  • Place lid on pressure cooker, turn vent to Sealing, and hit PRESSURE COOk for 5 minutes
  • Pot will take a few minutes to come to pressure, then begin counting down and cook for 5 minutes 
  • When pot beeps, allow a 5 minute natural release, then do a quick release for remaining pressure
  • When pin drops, carefully remove lid, and use immersion blender to blend ingredients until smooth.
  • Stir in the heavy cream, and serve immediately or keep warm until ready to serve. Garnish with fresh basil and shredded Parmesan cheese, if desired