Instant Pot Tomato Soup


Instant Pot Tomato Soup

Instant Pot Tomato Soup

This recipe contains instructions for both Instant Pot and conventional stovetop pressure cooker.

Ever since I first got my hands on a pressure cooker, I’ve completely stopped using stovetop pans to prepare soups and stews. The cooking time has been reduced to half and the flavors have ‘intensified’.

This tomato soup is a perfect example of it.

Instant Pot Tomato Soup

And with the new electric pressure cookers (like Instant Pot), things have gotten even better.

No need to worry about timings or the amount of heat. Just set and forget.

Easy Tomato Soup

I’ve used beetroots + carrots that give that extra taste + color to the soup. Potatoes help to thicken the soup – making it smooth and creamy.

Instant Pot Tomato Soup

Unfortunately, my immersion blender broke down a couple of days ago, so I had to blend the tomato mixture in a standard blender. So it’s a bit of a work if you don’t have an immersion blender.

Instant Pot Tomato Soup

But once you’re done, you’ll probably forget all the hard work. This Instant Pot Tomato Soup is that good!

Let’s do this!

Instant Pot Tomato Soup
5 from 2 votes

Instant Pot Tomato Soup

Delicious vegan instant pot tomato soup.

Course Soup
Cuisine American
Keyword instant pot, pressure cooker, soup, tomato soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 cups
Calories 131 kcal
Author Veganbell


  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1/2 inch ginger chopped
  • 4 cloves garlic chopped
  • 1 onion sliced
  • 1 small beetroot chopped
  • 1 small carrot chopped
  • 2 small potatoes roughly chopped
  • 26 oz. / 750 gm. tomatoes quartered
  • 1.5 cups water
  • Salt
  • Pepper
  • 1/2 teaspoon powdered sugar
  • Croutons


  1. Select SAUTE and heat your Instant Pot (or set your stovetop pressure cooker over medium heat). Add oil.

  2. Once it's hot, add bay leaf + ginger + garlic + onion.  Stir and saute until the onions turn golden (around 2 minutes).

  3. Add chopped beetroot + carrot + potatoes. Stir and cook for 1-2 minutes.

  4. Add the tomatoes + a pinch of salt. Mix well and add 1.5 cups water.

  5. Secure the lid and seal the valve. For Instant Pot, set the timer to 10 minutes on High Pressure, with Natural Pressure Release. For jiggle top pressure cooker, cook over medium heat for 4 whistles and let the pressure release naturally. For stovetop pressure cooker, cook over medium-high and when the cooker indicates it has reached high pressure, lower the heat to maintain it and begin counting 8 minutes pressure cooking time. Turn off the heat and allow the pressure to release naturally for 10 minutes.

  6. Open the lid, remove & discard the bay leaf and blend the mixture using an immersion blender. If you don't have one, let the mixture cool down a bit, transfer to a regular blender and blend until smooth.

  7. Time to season things up. Transfer the smooth soup back to Instant Pot (or pressure cooker). Sprinkle salt + pepper + 1/2 teaspoon sugar. Give it a good mix and reheat until bubbly. 

  8. That's it. Your Instant Pot tomato soup is ready. Top it up with croutons and serve hot.

Recipe Video

Recipe Notes

  1. For extra smooth texture, transfer to a sieve and sift.
  2. You can adjust the consistency to your liking by adding water.
  3. You can also top it off with vegan cream.
Nutrition Facts
Instant Pot Tomato Soup
Amount Per Serving (1 cup)
Calories 131 Calories from Fat 38
% Daily Value*
Fat 4.2g6%
Carbohydrates 22.4g7%
Fiber 3.5g15%
Sugar 9.2g10%
Protein 3.4g7%
* Percent Daily Values are based on a 2000 calorie diet.

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