Dinner for 6

Instant Pot Tomato Soup

Name: Instant Pot Tomato Soup
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 lb field or roma tomatoes; 3 cups unsalted chicken stock; 3 cloves garlic; 1 onion; 1 carrot; 1/2 cup heavy cream; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 tbsp fish sauce; 2 tbsp jasmine rice; 1 pinch dried basil; 1 pinch dried thyme; salt (optional); fresh basil

This creamy tomato soup cooks with garlic, vegetables, herbs, rice, and stock under pressure before blending smooth.

$1.71per serving $

50 minstart to table

6servings

American Budget Family Lunches Dinners Instant Pot Back to school Cold-weather comfort Winter Summer

Ingredients

3 lb field or roma tomatoes
3 cups unsalted chicken stock
3 cloves garlic
1 onion
1 carrot
1/2 cup heavy cream
2 tbsp olive oil
1 tbsp unsalted butter
2 tbsp fish sauce
2 tbsp jasmine rice
1 pinch dried basil
1 pinch dried thyme
salt (optional)
fresh basil

Steps

Chop the tomatoes, garlic, onion, and carrot into small pieces.
Set a six-quart Instant Pot to sauté, heat the olive oil and butter, and cook the onion, carrot, and garlic for 5 minutes.
Add the tomatoes, chicken stock, rice, fish sauce, basil, thyme, and a pinch of salt, then stir well.
Seal the pot and cook on high pressure for 12 minutes, then let the pressure release naturally for 10 minutes.
Blend the soup until smooth, stir in the cream, and heat on sauté for 3 minutes without boiling.
Season with salt and pepper, then top with fresh basil.