Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 (28-ounce) can crushed tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Set your Instant Pot to sauté mode and add the olive oil.
- Once the oil is hot, add the diced onion and sauté until softened, about 3-4 minutes.
- Add the minced garlic and dried basil and sauté for an additional 30 seconds.
- Turn off the sauté mode and add the crushed tomatoes and chicken broth to the Instant Pot.
- Secure the lid on the Instant Pot and set it to manual high pressure for 10 minutes.
- After the soup has cooked for 10 minutes, use the quick release function to release the pressure.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot with your favorite toppings, such as croutons, shredded cheese, or fresh basil.
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