Ingredients

The following ingredients have 5 Servings
  • 1½ tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 onion (diced)
  • 6 cloves garlic (crushed)
  • 1 28 ounce can crushed tomatoes
  • 4 tablespoons tomato paste
  • 1 tablespoon dried Italian herb seasoning
  • ¾ teaspoon salt
  • ½ teaspoon sugar
  • ¼ teaspoon black pepper
  • 4 cups chicken stock (or vegetable stock)
  • ½ cup heavy whipping cream (plus more for garnish if desired)
  • Fresh basil leaves (for garnish (optional))

Instruction

  • Turn the Instant Pot on “Sauté” and wait for it to heat up.
  • Add the oil and butter and once hot, add the onion and garlic and cook 2 minutes, stirring regularly. Press “Cancel” to turn off the Instant Pot.
  • Stir in the crushed tomatoes, tomato paste, dried Italian herb seasoning, salt, sugar, black pepper, and chicken stock. Put the lid on the Instant Pot and set it to “Sealing”.
  • Cook on “Manual, High Pressure” for 5 minutes. Once it’s finished, carefully release the valve.
  • If you want a smooth and creamy soup, carefully puree the soup with an immersion blender or transfer it to a regular blender and process until smooth.
  • Stir in the heavy whipping cream.
  • If desired, serve the soup with more cream drizzled on top, along with fresh basil.