Instant Pot Creamy Tomato Pesto Soup

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serves 4-6

Ingredients

  • 2 (28 ounce) cans of whole, peeled San Marzano tomatoes
  • 1 (16 ounce) bag of frozen cauliflower
  • 1 (32 ounce) container of chicken bone broth
  • 3 tablespoons basil pesto (I used this dairy-free brand, but you can also make your own) plus extra for garnish
  • 1-2 teaspoons salt (to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • basil leaves, for garnish

Directions

  1. Place all ingredients in an instant pot, secure the lid, close off the pressure valve and press the Soup button and press down to 15 minutes. 
  2. Once it is done cooking, release the pressure valve with a natural release or a quick release. Once you remove the lid, use an immersion blender to blend the soup until completely smooth. Taste to see if the soup needs any extra salt or pepper.
  3. Garnish the soup with extra basil extra and basil leaves!

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