clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Tomato Soup

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Time to Pressurize: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian


This creamy tomato soup is made in the Instant Pot for an easy, delicious meal that only takes a few minutes of prep! It’s filled with vegetables, but it’s creamy enough to enjoy as a main dish!


Units Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 large carrots, diced (about 1 1/2 cups)
  • 2 large celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup vegetable broth
  • 1 28oz can crushed tomatoes
  • 1 14 oz can fire-roasted tomatoes
  • 4 oz cream cheese
  • 1/2 teaspoon salt (or to taste)


  1. Add the olive oil, onion, carrots, and celery to the Instant Pot and set to sauté.
  2. Sauté stirring frequently for 3-4 minutes.
  3. Add the garlic and tomato paste and continue to cook for 1 minute.
  4. Add the vegetable broth, crushed tomatoes, and fire roasted tomatoes.
  5. Close and seal the Instant Pot. Set to cook on manual/pressure cook for 13 minutes. It will take about 10 minutes to come to pressure, then the timer will start to count down.
  6. Once the timer has elapsed, turn the pressure knob to “vent” and release the pressure.
  7. Once the pressure is released, open the lid.
  8. Add the cream cheese and stir until combined.
  9. Use an immersion blender to blend the soup to your desired consistency, or let the soup cool and transfer to a blender. When blending, allow steam to escape.
  10. Add salt to taste, if needed.

Keywords: Instant Pot Tomato Soup